Coconut Chocolate Fudge with creamed coconut – only 4 ingredients, dairy-free, vegan

Submitted by Trinity on Thu, 05/26/2016 - 19:12

I spent years and years without fudge! It’s ordinarily laden with dairy and sugar, so I steered well clear of it. Then, a few years back, I discovered creamed coconut. It transformed my culinary experience forever. Creamed coconut is the dehydrated fresh flesh of a mature coconut, which has been ground into a semi-solid white cream, forming a solid block that melts upon heating. One day I was admiring the properties of this substance and had an earth-shattering ‘aha’ moment. Creamed coconut just happens to make the perfect base for a dairy-free ‘fudge’. It’s naturally sweet and solidifies to perfection. This is what I get up to in my Conscious Kitchen - delectable treats!!!

Delectable consciousness raising deliciousness

This recipe delivers an unbelievable sweet, fudgey, coconut bite, followed by a delicate sweet-bitter hit of chocolate. With only 4 ingredients, it proves that delectable deliciousness doesn’t have to be complicated and time consuming. You can whip this up in a few minutes before popping it into the freezer to set.

This is an absolute favourite recipe of everyone I’ve served it to and features in my latest recipe book Angelicious (which has two dessert sections, one for ‘Raw & No-bake Sweet Treats’ and another for delicious ‘Cooked Desserts’). I’ve created a short video to show you how easy this fudge is to make. You can store it in the fridge or freezer (in fact, you can almost eat it right out of the freezer!).

Note: You can also use coconut butter instead of creamed coconut. However, if you are able to get the blocks of creamed coconut (available in any good health food shop), they will be a lot cheaper than coconut butter (which is essentially the same thing just packaged differently).

Chocolate Coconut Fudge Ingredients

  • 100g (creamed coconut) or coconut butter
  • 3 tablespoons maple syrup
  • 2 tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
  • Desiccated coconut (optional)

Join me in my kitchen - let's make this!

This quick video shows you exactly how to make this delectable treat...

One final important note about creamed coconut

Coconut can get pretty confusing, with so many different forms of the stuff available these days. So before I sign off, I thought I'd mention the kind of coconut I am talking about for this recipe along with some images of the boxes, to make it easier for you to find if you haven't already discovered it. It's worth seeking out, because it will change your life forever!

Organic Creamed Coconut in North America

Since it is such an important ingredient in this recipe and to save any creamed coconut confusion (and I know there is often a lot of confusion around different types of coconut), here is the creamed coconut that I've used when I am catering for Openhand in the USA and Canada.

You can find it in good health food stores or buy it online via this link:
Let's Do Organic Creamed Coconut, 7-Ounce Boxes

Organic Creamed Coconut in the UK & Europe

And this is the creamed coconut I tend to buy when I am in the UK. This (or similar versions are easily available in good health food shops or supermarkets). You can also buy it online via this link here:
Biona Organic Creamed Coconut 200 g

I do hope that this recipe inspires you to create some delicious, vibrational raising sweet treats. Do feel free to let me know how you get on in the comments below...

with love
Trinity


Trinity has been creating conscious cuisine for over 21 years, after a profound spiritual awakening. She has now published two recipe books with Openhand Press Trinity's Conscious Kitchen and Angelicious - Food for a New Paradigm. Trinity is passionate about the spiritual nature of compassionate foods and works as the Openhand Retreat Chef. As well as tuning in to Trinity on www.Openhandweb.org, you can check out her own website here: Trinity's Conscious Kitchen Website

This is such a great recipe! The only problem I have had with it is that the yield disappears into the stomach of a certain farmer named Peter...so it doesn't last very long :-)

I was thinking about making a renegade version with almond butter or fresh ground peanut butter. There is something about those nuts with cacao....yum.

tigger

LOL...

It seems to go this way: I make a batch, I offer him one piece, I take one piece. He goes out and works, comes back in an hour to get water, takes more fudge, goes back out, comes back in, needs more water and fudge. Goes out to meditate, then needs more fudge. Fixes fences, needs more fudge. I saunter into the kitchen, looking for a piece of fudge....empty plate :-)