Coconut, Citrus Fudge

Servings: 12
Preparation Time: 15 minutes (plus chilling time)

Ingredients:

• 1 cup Coconut Cream Concentrate
• 2–3 tablespoons raw honey
• 2 tablespoons coconut oil, melted
• 1 tablespoon orange, lemon, grapefruit, or other citrus zest
• 1 teaspoon orange, lemon, grapefruit, or other citrus extract

Directions:

In a food processor, pulse Coconut Cream Concentrate and honey until combined. Then, with the processor running, add the coconut oil in a steady stream. Add zest and extract and mix until combined.

On a cookie sheet lined with parchment paper or wax paper, spoon mixture and form into a rectangle. Press with your hands to make the thickness even, about 1/4 inch thick. Chill for 30 minutes in the refrigerator.

Remove from the fridge and lift parchment or wax paper off the cookie sheet and transfer to a cutting board. Cut into little squares or whatever bites you like.

You can store these in the fridge or even on the counter in an airtight container. The Coconut Cream Concentrate keeps its shape well, even at room temperature.

Enjoy!

Recipe and photo submitted by K, Tempe, AZ.

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Coconut Oil Fudge with Nuts and Fruit
Servings: 25
Preparation Time: 15 minutes

Ingredients:

• 2 cups Virgin Coconut Oil, softened
• 3/4 cup finely chopped nuts
• 1 cup organic cocoa powder
• 7 tablespoons maple syrup or honey
• 1/4 cup chopped dried organic cherries
• 1/4 cup chopped dried organic cranberries

Directions:

Prepare all ingredients before mixing together.

In the bowl of a standing mixer, stir coconut oil until creamy with no lumps (if oil is too thick, set bowl in warm water). Add nuts, cocoa powder, and sweetener, mixing after each ingredient. Mix the dried fruit in.

Spread fudge into 7 x 11 or 8 x 8-inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.

Recipe submitted by Mike, Hobart, WA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Coconut, Almond Fudge

Ingredients:

• 1 cup Virgin Coconut Oil
• 1/4 cup carob (or cocoa) powder
• 1/4 cup almond butter
• 1/4 cup raw honey
• 1 tablespoon vanilla
• 1 teaspoon almond extract
• chopped almonds or nuts of your choice
• dried coconut
• chopped sunflower seeds

Directions:

Place all ingredients except the nuts, coconut, and sunflower seeds in a large glass bowl, set in simmering water, and mix until everything is well blended. Stir in the desired amount of the last three ingredients.

Spread fudge into a 9 x 12-inch, glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH.

example photo

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