Strawberry Coconut Fudge Slice

Serves 12 using a 20cm x 12cm pan

Servings squares

Calories 218kcal

Line a small tray with baking paper and set aside.
In a food processor, process almonds and coconut until crumbly. Add dates one at a time, and process until no large chunks remain.
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.
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 coconut nectar 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.
Make it nut-free: use sunflower or watermelon seeds in the base instead of almonds.