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Creamed Coconut Fudge Chocolate

Preparation Time
10 minutes

Cooking Time
None. Refrigerate for 30 minutes

Serves
Approximately 10

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian, Vegan


Ingredients

  • FOR THE CHOCOLATE:
  • 130g Lucy Bee Creamed Coconut, melted
  • 35g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 2 tsp. Lucy Bee Coconut Sugar dissolved in water to create coconut nectar*optional, to taste
  • FOR THE FUDGE:
  • 55g Lucy Bee Creamed Coconut, melted
  • 45g Lucy Bee Coconut Sugar
  • 2 tsp. water

Method

  1. FOR THE CHOCOLATE:
  2. In a mug, mix the melted Lucy Bee Creamed Coconut and Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate until fully combined. Sweeten with the Lucy Bee Coconut Sugar syrup according to taste*.
  3. Fill the bottom of an 18.5x9.5cm chocolate tray mould (or similar sized tray if you haven’t got the mould), retaining what’s left to pour over the fudge.
  4. FOR THE FUDGE:
  5. In a separate mug, mix all the fudge ingredients together until the sugar has dissolved. This will be a wet dough/paste that will be very slippery. Taking pea sized amounts at a time, place into the chocolate to make individual bites of fudge.
  6. Top with the remaining chocolate mixture and refrigerate for 30 minutes (minimum), or freezer for 15 minutes if you want it sooner.
  7. Store in the fridge and serve when needed.
  8. *When sweetening the chocolate, remember that the fudge is sweet!

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