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
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.