This fudge will soften to a frosting-like consistency at room temperature because of the coconut oil, so get fancy on the fly with that and spread it over a scone, a bagel, or a cookie. There’s no added sugar in this recipe, so make a butt-load and give a batch to your friends!
2 or 3 pieces should do you, if you can stop yourself from eating the whole tray.
WHAT YOU NEED:
1/2 cup softened coconut butter, or
2 cups shredded coconut, blended (I mean really blend the shit out of it, adding tiny bits of coconut oil to ease the way) until smooth
2 tbs canna butter (coconut oil** based is best)
2 tbs tart cherry concentrate
seeds from 1 vanilla pod, or a tsp of vanilla extract
handful of dried cherries, chopped
coconut flakes if you want
nuts if you want
maple syrup to taste
flat-bottomed container for storage
1. Blend all ingredients except cherries and nuts.
2. For easiest servings and clean up, spoon or pour fudge batter into a flat-bottomed container and smooth out with a spatula. Incorporate the solid ingredients if you like texture throughout the fudge, otherwise press the dried cherries, coconut, or nuts into the fudge as toppings.
3. Make even scores through the mixture with a toothpick or knife to make cutting or breaking pieces off easier. Pop the container in the freezer and it will be set/firm enough within an hour or so, otherwise it will keep quite well in the fridge.
**Nutiva ™ just came out with a coconut oil with added vegan buttery flavor. I used some for this recipe, and that’s what brought out the rich likeness of a cheesecake crust. Honestly, it tastes better than dairy butter, acts just like it in baking recipes, and is perfect for smothering over popcorn. It doesn’t leave the kernels soggy or greasy, it’s incredibly rich in flavor, and because the coconut oil will set/harden, the popcorn doesn’t go stale. So, try swapping out dairy butter for a week with a jar of Nutiva’s coconut oil, and see if you can notice a difference in both how you feel, and what you’re tasting.