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Coconut Fudge Chocolates


Dear Juliet,

I don’t call you by your name much, but still I love it. My Juliet Kathleen. My delicate little girl who rules the roost and runs the show with a smile from ear to ear!

You have us all wrapped around your finger and we wouldn’t have it any other way!

How dull life must have been before you came along!

You exhaust me and fill me up. You make me laugh in a way that warms me from the inside out.

The mere thought of your crazy and clever ways makes me smile and I love you for this alone.

You are still my baby, you will always be my baby and I still feel an emptiness when you are not in my arms.

I’ve loved you before your heart even started to beat and that love intensifies with every slobbery kiss and every I’m-never-letting-you-go cuddle that you give.

Here’s to a lifetime of love and laughter my Lettie! I wish for nothing more or less for you.

Mumma xx

Coconut Fudge Chocolates

  • 1 cup cashew butter
  • 1 cup coconut cream
  • 4 tablespoons coconut oil, soft
  • 1 tablespoon honey*
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 200 grams dark chocolate, melted
  1. Place the cashew butter, coconut cream, coconut oil, honey, maple syrup, vanilla and salt into your processor and blend until the mixture is smooth and well combined. Pour the mixture into the holes of a mini silicon muffin tray and place in the freezer to set.
  2. Once firm, melt your chocolate and remove the fudge from the freezer. Use two forks to dip each one in the melted chocolate. Once coated, place on a tray lined with baking paper and put them in the fridge to set.
  3. Serve. Eat. Enjoy.

*you can use rice malt syrup if you prefer.

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