dessert

Strawberry Coconut Fudge

photo by recipe author

Servings: 20
Preparation Time: 10 minutes

6 large strawberries, hulled
2 oz cocoa butter, melted
1/2 cup coconut cream concentrate
1/4 cup coconut oil, melted
1 teaspoon vanilla
1/2 teaspoon almond extract

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it, if it is really hard. Then melt in a double boiler.

To make these a little sweeter, just add a tsp of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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Nut Butter Coconut Oil Chocolate Cups

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

1/2 cup coconut oil
1/2 cup nut/seed butter of choice (peanut, almond, hazelnut, sunflower seed, etc.)
1/2 cup cocoa powder or raw cacao powder
1/4 cup honey or maple syrup
Optional toppings: shredded coconut, chopped nuts, cacao nibs, goji berries

Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.

Melt coconut oil. Remove from heat and add nut butter, mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.

Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15-20 minutes), remove from pan, place in airtight container, and store in fridge.

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Peanut Butter Fudge

photo by recipe author

Servings: 10

Preparation Time: 10 minutes

6 tablespoons grass-fed butter, softened
3/4-1 cup powdered sugar
2 tablespoons cream from full fat coconut milk** (refrigerate and use the cream that settles at the top)
1/2 teaspoon vanilla extract
1 1/4 cups natural peanut butter*
1/4 teaspoon sea salt

Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter. Slowly add in the sugar ½ cup at a time and continue to cream the mixture until fluffy. Add the coconut milk cream and vanilla, continue to cream. Add in the peanut butter and salt, cream until combined.

Spread the batter into a baking dish, size depends on desired thickness. Freeze or refrigerate until it hardens. Store in an airtight container, I prefer glass, in the freezer or fridge.

Notes

*I used fresh grind peanut butter that turns out crunchy. If you buy jarred, make sure there is no added oil and I ‘d even pour off the natural oils at the top.

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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