Crunchy Choc Fudge

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Contributed by: Colette White

Serves: 25

Time: 30 minutes + 2 hours setting

A deliciously sweet and crunchy fudge. Reduce the amount of honey if you prefer a richer taste
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A deliciously sweet and crunchy fudge. Reduce the amount of honey if you prefer a richer taste
More Information >>

PRODUCT INFORMATION

Ingredients

1/2 cup organic virgin coconut oil (100g)
2/3 cup organic raw honey (225g)
4 tbps organic cacao powder (20g)
good pinch salt
¾ cup hulled buckwheat
¾ cup organic shredded coconut
½ cup organic dried cranberries

method

  1. Line a lamington / slice tin with baking paper and set aside.
  2. Place the coconut oil, honey, cacao and pinch of salt into a small saucepan and melt over a low heat, stirring constantly until thoroughly combined. Leave on a low heat for 10 minutes – stirring occasionally – be careful not to burn it.
  3. Thermomix: 10 minutes / 37c / speed 3. Scrape down sides. Then, 5 minutes / 50c / speed 4.
  4. Meanwhile, place the buckwheat, shredded coconut and cranberries into the lined lamington dish.
  5. Pour chocolate over the ingredients in the lamington tray, combine thoroughly then push down into an even layer over the base of the tray.
  6. Place mixture into the freezer for at least 2 hours (overnight is preferable) before cutting into squares. Store in an airtight container in the freezer.

Notes: This needs to be stored in the freezer as it is fudge like and will soften quickly.

Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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