by Buffy Ellen 0 Comments

Strawberry and Coconut Fudge Slice

Coconut and Strawberry Ice Be Good Organics Nicole Joy

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.

Share your Strawberry and Coconut Fudge Slice on Instagram and tag @begoodorganics and #begoodorganics. As always, I'll be sharing the best of your pics on my Instagram and Facebook!

x Buffy-Ellen

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

MAKE WITH

All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart.

Always use certified organic ingredients where possible

Serves 10 - 12 using a 20cm x 12cm pan

Base
1 1/2c almonds
1/4c desiccated coconut
8 medjool dates, pitted
8 large strawberries, halved

Strawberry & Coconut Fudge
1/2c coconut butter*
1tbsp coconut oil
1tbsp coconut nectar
1tsp vanilla extract

*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

HOW TO
  1. Line a small tray with baking paper and set aside. In a food processor, process almonds and coconut until crumbly.
  2. Add dates one at a time, and process until no large chunks remain. 
  3. Pinch the mixture together between your fingers - if it holds its shape it’s the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.
  4. Press mixture evenly into the prepared tray and cover the base with the strawberry halves. Place in the freezer while you prepare the fudge.

  5. 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).

  6. 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).

  7. Taste - sweet enough? Adjust if desired. Remove prepared base from the freezer and evenly pour fudge mixture on top.

  8. 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

Strawberry and Coconut Fudge Slice #healthy #vegan #strawberry #fudge #recipe #dairyfree #sugarfree #glutenfree #raw #begoodorganics



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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