LCHF chocolate and coconut fudge

15 servings Prep: 15 mins By Food24
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients

Method:

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.

TIP:
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.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.