This gorgeous Strawberry and Coconut Fudge Slice recipe was originally featured in our interview with Nicole Joy. You can check out the interview over here.
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Always use certified organic ingredients where possible
Serves 10 - 12 using a 20cm x 12cm pan
*To make coconut butter, add 2-3 cups of desiccated coconut to a food processor (I personally use a Thermomix**) and process for 3-4 minutes or until the oils start to release, stopping in between and scraping down the sides to keep any lumps away. It will harden up in the cupboard.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Press mixture evenly into the prepared tray and cover the base with the strawberry halves. Place in the freezer while you prepare the fudge.
Choose a small saucepan and a stainless steel bowl that will sit comfortably over the top (or a double boiler if you have one). Melt the coconut butter over low heat, then add the coconut oil (I did this all in my Thermomix using the 37 degrees setting).
Once completely melted, take off heat and whisk in honey and vanilla. Whisk vigorously! A fork just won’t cut it here, otherwise the coconut oil will not combine with the other ingredients. (Again I just blended everything straight in the Thermi).
Taste - sweet enough? Adjust if desired. Remove prepared base from the freezer and evenly pour fudge mixture on top.
Place in the fridge for 2 hours or until firm to touch.
This strawberry coconut fudge will keep in the fridge for several days (if it lasts that long!). Otherwise slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a few slices out the day before you need it.
I'm currently enjoying these delicious treats for afternoon tea with a mug of Hazelnut Teeccino.