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5
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Coconut Mint Fudge
You are going to love this coconut mint fudge! Easy to make it's dairy free and paleo and full of healthy ingredients.
Prep Time
10
minutes
mins
Inactive Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
20
servings
Calories:
134
kcal
Author:
Dr. Erin Carter
Ingredients
1 1/2
cups
raw cashews
preferably soaked and dehydrated first
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
ideally locally produced
1
tablespoon
organic 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
Store this in the freezer until ready to serve.
Nutrition
Calories:
134
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
4
mg
|
Potassium:
92
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
96
IU
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg