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 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 this 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).
One final 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…
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 use when I am catering 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
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
- 100g creamed coconut block (or coconut butter)
- 3 tablespoons maple syrup
- 2 tablespoons raw cacao powder
- 1 teaspoon vanilla extract
- Desiccated coconut (optional)