From our family kitchen
Salted caramel fudge
Published
Caramel isn’t the friendliest of things for the waistline and if you’re lactose or dairy intolerant then it’s usually a no-no. So after playing around with some of my most used ingredients I ended up with a pretty good fudge, if I do say so myself. Thank me later!
Makes about 32 small pieces
Ingredients
For the fudge
- 240g/8 1/2 oz smooth cashew butter, or nut butter of your choice
- 40g/1 1/2 oz Lucy Bee coconut oil, melted
- 6 tbsp maple syrup
- ½ tsp Himalayan salt
- 1 tsp lucuma powder
For the chocolate sauce
- 30g/1 oz Lucy Bee coconut oil, melted
- 2 tbsp honey
- ½ tsp Himalayan salt (optional)
- 2 tbsp cacao powder
Method
Line a small baking tray with baking parchment.
Blend together the cashew butter, melted coconut oil, maple syrup, salt and lucuma in a food processor. Spread the mixture evenly onto the tray and place in the freezer for 1 hour.
Put all the ingredients for the chocolate sauce into a mixing bowl, mix together well then set aside until your fudge has hardened. If your sauce is too runny, you can leave it in the fridge for a few minutes to harden slightly.
Cut the frozen fudge into small squares, then drizzle over the chocolate sauce. Keep in the fridge – if there are any left over!
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story