LCHF chocolate and coconut fudge
|125 ml||cream cheese|
|50 g||butter — at room temperature|
|60 ml||coconut flour|
|60 ml||desiccated coconut|
|30 ml||cocoa powder|
|20 ml||xylitol — granules|
|vanilla — pod, seeds only|
|60 ml||mixed nuts — finely chopped|
|180 ml||coconut — flakes|
Place the avocado flesh, cream cheese, butter, coconut flour, desiccated coconut, cocoa powder, xylitol granules and vanilla seeds in a food processor. Purée until smooth.
Stir in the mixed nuts.
Use your hands to form the mixture into 15 balls. You can either keep them in a round shape or you can use your palm and fingers to flatten them into rough squares.
Dip them into the dried coconut flakes and allow it to firm up for 10 minutes before serving.
Eat them straight away or store them in a sealed container in the fridge for up to a week.
For different flavouring options coat the fudge in finely chopped cocoa nibs or 90% dark chocolate, cocoa powder, chopped nuts, sesame seeds or pumpkin seeds. If you want to make it as a kid’s treat, and a little bit of sugar is acceptable, then dip them in a bit of cake sprinkles.
Recipe reprinted with permission of Illanique van Aswegen.
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