This recipe actually originated on the Tropical Traditions website, but as written it only made a small amount. I quadrupled the recipe and modified the amounts slightly. This amount of fudge worked perfectly for using a bread pan as a form. I have kept mine in the freezer- it does not get too hard but has a nice consistency when frozen- reminds me a little of a "fudgesicle".
I shared this fudge with some extended family members, people who are not "real foodies". They loved it! One even offered to pay me to make this for her! You can vary the amount of honey to give it more or less of a dark chocolate taste.
Dark Chocolate Coconut Fudge
3 (scant) Tbsp. coconut cream concentrate
3 (scant) Tbsp. coconut oil
1/3 cup honey
1/2 cup hot water
1 cup cocoa powder
optional: chopped nuts, shredded coconut
This is how I prepare the coconut cream concentrate for use. I place it in a pot of water and heat over medium heat. As the outside of the cream begins to melt I use a knife to cut through it (like cutting a pizza) because having more surface area will help it melt faster. Once it's melted you need to mix it up thoroughly.
If you have coconut cream concentrate you can try this other idea too (if you order through Tropical Traditions and give my customer # 5997607 as your referral, then you get a free book & I get a bonus product too!) . When the coconut cream is warmed a little (like in the Summer months) use a knife to make a hole in the side (so you're getting down into the cream, not just getting the oil on top). When you have pancakes scrape a little bit out and put it on your pancake. The hot pancake will melt the cream & with maple syrup it tastes amazing! This picture was a bit of an afterthought so it doesn't look pretty, but trust me, this tastes so good!
This post is a part of Slightly Indulgent Tuesdays and Real Food Wednesdays.