Fudge doesn’t have to be chocolatey (although choccy fudge is awesome…). This one has almost a whole punnet of strawberries in it – there’s your vitamin C hit for the day sorted!
1 cup cashews
1 cup desiccated coconut
1 tbsp coconut oil
2 tsp vanilla extract (choose a sugar free one, alternatively use a vanilla bean)
1/3 cup honey, coconut syrup or agave nectar
1 cup fresh strawberries
Extra coconut for decorating
Let’s do this!
Grab your Froothie OPTIMUM blender and throw in the cashews and the coconut. Blend on a low speed, using the tamper to push everything down so it blends evenly. In a minute or two you should have a nut butter texture.
Add the coconut oil, vanilla, honey and strawberries and blend until combined (it should turn a pretty pink colour).
Press into a small baking dish (I used one which is 20cm x 10cm) and sprinkle the extra desiccated coconut on top.
Freeze for 2-3 hours until it’s a solid, fudgey consistency. For best results, keep in freezer and remove about 10-15 minutes before eating.
Cut into small squares and enjoy!
Makes about 12 pieces.
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