Mint Coconut Fudge
You are going to love this coconut mint fudge! Easy to make it's dairy free and paleo and full of healthy ingredients.
Servings: 16 servings
Calories: 168kcal
Equipment
- 8 inch baking dish
Ingredients
- 1 1/2 cups raw cashews
- 1 cup packed fresh mint leaves
- 1/2 cup melted coconut butter you can also use coconut manna
- 1/2 cup full fat coconut milk
- 1/3 cup melted coconut oil
- 1/4 cup honey or maple syrup
- 1 tablespoon vanilla extract
Instructions
- Place all the ingredients in your food processor and blend until smooth.
- Line an 8"x 8" pan with parchment paper (you can use a glass or metal pan).
- Pour the ingredients from your food processor onto the parchment paper.
- Spread evenly with a spoon or knife.
- Place the pan in the freezer for ~2 hours.
- Remove from the freezer and let thaw for 5-10 minutes.
- Cut the fudge into desired sized pieces.
- Serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 168kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 115mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg