Coconut Citrus and Chocolate Peppermint Fudge

January 9, 2016

 

Chocolate Peppermint Coconut Fudge
makes one 9X9 pan

 

170g (3/4 cup) Coconut Butter
1/3 cup Coconut Oil
1/2 cup Cacao Powder
1/4 cup Raw Honey
5 drops Peppermint Essential Oil
1 teaspoon Vanilla or half a Vanilla Bean
1 cup unsweetened, Shredded Coconut

  1. In a food processor, combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla until very well-combined.  Add shredded coconut and pulse until combined.

  2. Spread mixture into a square glass pan**, smoothing the top evenly.  Refrigerate for 30 minutes.  Remove the pan, and cut into squares (if it’s too stiff, then let sit 10 minutes at room temperature and try again).  Using asmall spatula, loosen the individual squares.  Store in the refrigerator in a container.  To serve, remove from the fridge and let the chill come off for about 20 minutes.

**You can also line your pan with parchment paper and then lift the entire square of chilled fudge onto a cutting board to cut into squares.  I prefer not to waste the parchment, but this method is very effective!

 

 

Coconut Citrus Fudge
makes one 9X9 pan

 

170g (3/4 cup) Coconut Butter

1/3 cup Coconut Oil
1/2 cup Raw Honey
1 tablespoon Citrus Zest (lemon, orange, grapefruit, lime)
2 tablespoons Citrus Juice (lemon, orange, grapefruit, lime)
1 cup unsweetened, Shredded Coconut

  1. In a food processor, combine coconut butter, coconut oil, honey, zest, and juice.  Process until very well-combined.  Add shredded coconut and pulse until combined.

  2. Spread mixture into a square glass pan***, smoothing the top evenly.  Refrigerate for 30 minutes.  Remove the pan, and cut into squares.  Using a small spatula, loosen the individual squares.  Store in the refrigerator.  To serve, remove from the fridge and let the chill come off for about 20 minutes.

*Use more honey for lemon, lime, and grapefruit.  Use less honey for orange, since it’s naturally sweeter)

**It’s very fun to make two batches of this fudge, and use zest from two different fruits.  I like doing one lemon and one lime; the flecks of color from the zest is gorgeous.

***You can also line your pan with parchment paper and then lift the entire square of chilled fudge onto a cutting board to cut into squares.  I prefer not to waste the parchment, but this method is very effective!

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