LEMON COCONUT & APRICOT FUDGE SLICE



Here is a gorgeous recipe for a sugar free fudge slice from Buffy-Ellen from Be Good Organics. Buffy’s fudge is our family’s current favourite. To die for!

Apricot & Coconut Fudge

2c raw almonds (soaked overnight – rinse, drain and dry well)

1c desiccated coconut

2c dried apricots

1/2 lemon (juice & zest)

1/8 tsp organic rock salt

Creamy Lemon Topping

1/2c raw cashews (soaked 1-2 hours)

1/8c light coconut nectar*

1/8c Lucuma powder (if you don’t have this, just double the coconut nectar)

1 Tbsp extra virgin coconut oil (melted)

1 lemon (juice & zest)

Desiccated coconut to sprinkle

Method

Blend base ingredients in your food processor until a sticky cookie dough type texture forms, then press mixture into a lined baking tray and put in the freezer.

Blend topping ingredients until super creamy (there shouldn’t be any cashew lumps whatsoever when you’re finished). If your processor is not that strong, scrape down the lid and sides of your machine one or two times and blend again to remove any last lumps. Pour on top of base and spread evenly.

Sprinkle with coconut, put in the freezer overnight, and in the morning slice into 16 squares.

Buffy recommends keeping them in the freezer for extra freshness.

For more of Buffy’s delicious recipes begoodorganics.

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