make time: 30 minutes | stand time: 2 hours | qty: 20 cm x 12 cm tray | serves 12
1 ½ cup almonds
¼ cup organic shredded coconut
8 Medjool dates, pitted
8 large strawberries, halved
Line a small tray with baking paper and set aside. Process almonds and coconut until crumbly. Add dates, one at a time and process until no large chunks remain. Pinch the mixture together between your fingers – if it holds its shape it’s the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved. Press mixture evenly into the prepared tray and cover the base with the strawberry halves. Place in the freezer while you prepare the fudge.
strawberry + coconut fudge layer
½ cup organic coconut butter
1 Tbsp organic coconut oil
1 Tbsp organic raw honey
1 teaspoon organic vanilla extract
Choose a small saucepan and a stainless steel bowl that will sit comfortably over the top (or a double boiler if you have one). Melt the coconut butter over low heat, then add the coconut oil.
Once completely melted, take off heat and whisk in honey and vanilla. Whisk vigorously! (a fork just won’t cut it here, otherwise the coconut oil will not combine with the other ingredients). Taste. Sweet enough? Adjust if desired. Remove prepared base from the freezer and evenly pour fudge mixture on top. Place in the fridge for 2 hours or until firm to touch.
Will keep in the fridge for several days (if it lasts that long!)
Nicole Joy is a local Queensland girl with a wicked sweet tooth! Her latest book, ‘Why it‘s perfectly acceptable to eat dessert for breakfast’ features over 40 gluten-free, dairy-free and refined sugar-free recipes that are sure to impress! Think strawberries + cream tart, decadent chocolate mousse, vanilla latte slice and choc peppermint pies – all nutritious enough to eat for breakfast!