Name: LCHF chocolate and coconut fudge
Prep time: 15 min
Total time: 15 min
Yield: 15 servings
Cuisine: Chocolate
Ingredients: 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

Recipe Disclaimer

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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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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.

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