Ethical Best Buy  |  Shop  |  

Hazelnut Butter Fudge with Creamed Coconut

Preparation Time
10 minutes

Cooking Time
None. Refrigerate for 2 hours

Makes 10 small squares, depending on the size of the tray

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


  • 100g Lucy Bee Creamed Coconut
  • 50g hazelnut butter (or nut butter of your choice) – see our recipe to make your own
  • 1 tbsp. maple syrup
  • 40g hazelnuts, plus 10g chopped hazelnuts to decorate


  1. Add the Lucy Bee Creamed Coconut to a small pan and gently melt, over a low heat, then transfer to a food processor or blender.
  2. Add the nut butter, maple syrup and 40g hazelnuts and blitz for 30 secs – you can leave the nuts partially whole for a crunchier texture.
  3. Tip the mixture into a lined lunch-box sized container. Sprinkle the remaining chopped hazelnuts over.
  4. Set in the fridge for 2 hours or until completely solid, or freeze.
  5. Cut into bite-sized pieces to serve and store in an airtight container. (Note, in hot weather this fudge will start to melt, so store in the fridge).

You may also like

Share this recipe