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Almond & Coconut Fudge


  • 125g ground almonds
  • 75g coconut flour
  • 40g milled coconut palm sugar
  • 2 tsp ground ginger (optional)
  • 1 tsp ground cinnamon (optional)
  • 60g coconut oil, melted and cooled
  • 3 tbsp almond cream
  • 1 tsp vanilla extract
  • 200g dark chocolate
Almond & Coconut Fudge
10 May, 2017
A tasty and quick snack to share with family and friends. Almonds are a source of plant protein which helps to balance blood sugar levels at mealtimes. They also are a source of the vital antioxidant vitamin E which is important against the oxidation of Low Lipoproteins Lipids (LDL) cholesterol thereby can be beneficial to heart health.
Makes: 12-14
Blend the almond, coconut, sugar, ginger and cinnamon in a food processor to combine.

Add the coconut oil, almond cream and vanilla extract and blend.

Spoon into a parchment-lined 2lb loaf tin and spread evenly on the base, using the back of a spoon.

Freeze for half an hour, remove and cut into squares.

Melt the chocolate in a heatproof bowl over a third filled saucepan of simmering water.  Once melted remove the heatproof bowl from the saucepan and allow to cool for 5-10 minutes.

Coat each square with chocolate and rest on a parchment lined plate. Freeze for 1/2 hour.

Remove from the freezer and either serve up or refrigerate until ready to use. Use within 2 days as there is cream in this recipe which has a short shelf-life.