Simply wow! This brilliantly simple recipe has quickly become one of my favourite desserts. The best thing about it: it's free from sugar, dairy products and gluten - three typical ingredients that can fuel inflammatory reactions in the body and damage your skin. With the Coconut Fudge, you get a concentrated load of healthy proteins and omega-3 acids from hemp seeds instead. An all-round healthy treat!
Recipe
Ingredients
- 200g coconut milk (full-fat and additive-free)
- 100g nut butter such as cashew, white almond or peanut
- 50g plant-based protein powder (if you are using an unsweetened protein powder, you can sweeten to taste with maple syrup, for example)
- 1 pinch of salt
- Freshly toasted coconut flakes and hemp seeds for topping
Preparation
1. Place the coconut milk, nut butter, protein powder and salt in a blender and blend until you have a super smooth cream.
2. Toast the coconut flakes in a pan until golden. Tip: A pinch of salt makes the coconut flavour even more intense.
3. Pour the fudge cream into a mould, sprinkle with the toppings and freeze for an hour or until the fudge is firm.
Cut into pieces - enjoy!
The fudge tastes best when it is slightly thawed. Leave the pieces to rest at room temperature for a few minutes before eating.
You can store in an airtight container in the fridge for a few days or in the freezer for longer.
