LCHF chocolate and coconut fudge

Illanique Van Aswegen
15 servings Prep: 15 mins
Rate this recipe
These sweet little bites are simply delicious and so easy to make.

By Food24 August 17 2015
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Ingredients (10)

1 avocado
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
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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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