This recipe was inspired by one of our readers Amanda Powell, who created a Raw Coconut Cranberry Fudge. When you are dairy intolerant, you may think that fudge is a thing of the past. Not so with this three-part recipe which will see you having three different kinds of fudge at the end. This is best kept in the freezer and served directly from the freezer.
Recipe Tester Feedback: "Love this recipe because you make one base fudge, but then can make three different flavours. Easy recipe, and you can really adapt to your preferred flavours." - Heidi
No: Gluten / Dairy / Egg
*Variations: Can be made without Nuts
Preparation Time 2 hours, including setting time
Serves 60 small pieces
Can be frozen
- Fudge base:
- coconut oil - 300g
- vanilla - 45g extract
- sweetener of choice - 240g, honey or rice malt syrup
- coconut cream - 400g tin
- bananas - 2 (can be frozen)
- desiccated coconut - 200g
- salt - pinch
- Cranberry macadamia fudge:
- macadamia nuts - 50g, plus extra for decoration
- cranberries - 10g dried, plus extra for decoration
- Raspberry fudge:
- raspberries - 100g, frozen
- Chocolate almond fudge:
- cacao powder - 20g
- almonds - 50g, flaked, plus extra for decoration (*can leave out for NF)
- Add coconut oil (300g), vanilla extract (45g) and honey (240g) to the bowl. Program 2 minutes / 50C / Speed 1.
- Add coconut cream (400g), bananas (2), desiccated coconut (200g) and salt (pinch). Mix Speed 8 / 10 seconds. Scrape down sides.
- Repeat Speed 8 / 10 seconds.
- Put mixture aside into a bowl.
- Add 400-500g of the fudge mixture back into the mixer bowl.
- Add macadamias (50g) to the bowl. Speed 9 / 10 seconds.
- Add cranberries (10g) to the bowl. Reverse+Speed 3 / 10 seconds.
- Line a loaf tin with baking paper. Pour mixture in and top with crushed macadamias / chopped cranberries.
- Add another 400-500g of mixture back into the bowl.
- Add frozen raspberries (100g). Mix Speed 9 / 30 seconds. Scrape down sides. Mix Speed 9 / 10 seconds. Put in loaf tin and place in freezer.
- Clean bowl.
- Add remaining base mixture to bowl and add cacao (20g). Mix Speed 6 /10 seconds.
- Add flaked almonds (50g). Mix Reverse+Speed 3 / 10 seconds. Decorate with flaked almonds. Put in loaf tin and place in freezer.
- Use coconut cream that is close to 100% coconut.
- If you have only one loaf tin, put one variation in the loaf tin and freeze for a few hours then cut into squares and freeze in a container. In the meantime, store the mixture for the other variations in sealed containers in the fridge.
- If you have multiple loaf tins, just use them and freeze as you go. They need to be in the freezer for a few hours before cutting and serving / storing.