Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Coconut Strawberry Fudge
Prep Time
15
minutes
mins
Freeze
5
hours
hrs
Total Time
5
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
coconut, strawberries
Servings:
4
people
Author:
Nadina Villacis
Ingredients
2
cups
sliced strawberries
½
cup
coconut butter
6
tbsp
coconut oil
½
cup
pure maple syrup
3
tbsp
coconut flour
1
tsp
vanilla powder
¼
tsp
salt
1
tsp
unsweetened shredded coconut for sprinkling
Instructions
Line a loaf pan with parchment paper or lightly cover with cooking spray. I also used a silicone ice cube tray as a heart mold (mine is from Ikea)
In a blender, blend strawberries until completely smooth, 30 seconds to 1 minute
Measure out ½ cup of the strawberry puree and set aside
Add the coconut manna, coconut oil, maple syrup, coconut flour, vanilla powder and salt to the remaining strawberry puree in the blender
Blend until smooth, 30 seconds to 1 minute
Pour into pan or mold (see note)
Let it sit in the freezer at least 5 hours or overnight
Enjoy!
Notes
LOAF PAN – spread mixture evenly into prepared pan and top with the ½ cup of strawberry puree and sprinkle with shredded cocon
HEART MOLD – Put about ½ tsp of the strawberry puree into the bottom of each mold. Top with mixture from the blender and smooth out top of the mold.