This recipe is extremely easy, healthy, filling and versatile. Start with step 1, the coconut fudge base, and then go to step 2 to mix and match to create your specialty fudge.
Step 1: Coconut Fudge Base
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1 cup coconut butter or coconut cream (not coconut milk)
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1/2 cup coconut oil.
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2-4 tablespoons of raw honey, rice syrup or 1-2 tablespoons of stevia (modify depending on how sweet you want it)
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1/2 teaspoon Himalayan or sea salt.
Have all the fudge base ingredients at room temperature. If your coconut butter/cream/oil is still solid at room temperature, you can soften it by heating it at a low temperature.
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If you want fudge, heat very lightly for a few minutes to create a thick batter.
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If you want something more like a candy/chocolate consistency, heat until the ingredients are melted and smooth but not boiling or overheated.
After you have a smooth base, go to step 2.
Step 2: Customize your fudge!
Mix and match as desired. Some ideas:
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2-4 tablespoons of cup raw cacao powder or chocolate
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1/2 cup of peanut butter or almond butter
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chopped walnuts, almonds or cashews as desired
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1/2 cup of dried fruit
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1-3 teaspoons ground spices such as cinnamon, cardamom
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1-2 tablespoons of matcha green tea powder and 2-4 tablespoons of shredded coconut
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1/2 cup freeze-dried fruit
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1 tablespoon of lemon zest. The zest from one lemon is usually enough.
Add your flavors and ingredients and mix them into the coconut base from step 1.
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For fudge, place a sheet of parchment paper in an 8×8 casserole dish. Pour the fudge into the dish and smooth it down in an even layer. Cover the fudge and refrigerate it for at least 30 minutes. Once the fudge has hardened remove it from the pan and cut it into small squares. Store the fudge in the refrigerator, it melts easily.
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For candy, pour the ingredients into an empty ice tray and refrigerate for at least 30 minutes. You can easily cut the candy out of the ice tray after it hardens. Store the candy in the refrigerator, it melts easily.
