1/3 cup (70g) Coconut oil, (plus extra for greasing)
1/4 cup (85g)Raw honey
1 cup/half a can of coconut milkCoconut milk**Make sure there is nothing illegal added
1/2 cup (120g)Almond butter
2 teaspoonsVanilla extract*
Blanched hazelnuts, to garnish
Melt the coconut oil and honey in a small saucepan over a low heat. Once the coconut oil is melted, add the coconut milk. Keep on a low heat, stirring continuously until just before it begins to boil. Don’t allow it to boil i.e. remove it at the first sign of tiny bubbles.
Add the vanilla extract and the almond butter. Using an electric mixer to blend the mixture well for a few minutes until well combined. This adds to the creaminess of the fudge as it lets air in.
Next, pour the mixture into a greased dish and place in the freezer for approximately 2 hours.
When the two hours is up, remove and cut into squares. It should be kept in the freezer in a freezer-safe container.
Garnish with some chopped, blanched hazelnuts if desired.
*You can use the remaining coconut milk to make a smoothie!