This recipe for Raw Coconut Fudge is made using the fantastic Optimum 9400 blender (so much more than a blender) from Froothie.
Did you see my last post for Fresh Orange Slushies using it? This powerful beast can blend anything you set your mind to, I put in whole peeled oranges and ice to make a refreshing and healthy slushie, great for hot summer days.
This recipe I am sharing features on the Froothie TV YouTube channel and on there, they call them Jersey Caramels. But I have no idea what Jersey Caramels are. They sounded nice enough, so I decided to whip up a batch and to me they taste like coconut flavoured fudge. There are no bad fats or processed sugars in this recipe! This isn't raw cooking in it's truest sense but the ingredients can be swapped for proper 'raw' ones.
The only ingredients used are desiccated coconut, pitted dates, vanilla extract and a pinch of salt. That’s it. With Just a couple of simple, natural ingredients you have a sweet treat which is a little bit more virtuous than regular fudge. And those with an aversion to dates - you don't even taste them - honestly!!
Dates do contain a lot of natural sugar, so don’t be fooled into thinking you can scoff these like rice cakes!
The mix of coconut and dates is blended up no problem at all thanks to the high speed of the Optimum 9400. Plus its 6 stainless steel blades ensure nothing is left clinging to the bottom.
Here’s how to make them;
Raw Coconut Fudge
Healthier fudge, made using raw ingredients of desiccated coconut and pitted dates.
- 180 grams desiccated coconut
- 84 grams pitted dates (about 7)
- 1 teaspoon vanilla extract (alcohol free, if you have it)
- pinch of salt
Line a loaf tin with clingfilm and leave overhang. Place the coconut into the blender and whizz until is fine and powdery. Take care not to over blend, as the oils will be released and you will get coconut butter. Add the dates, vanilla and salt and blitz until a solid ball forms which is not sticking to the sides of the jug. Transfer the mix into the loaf tin and dab any excess coconut oil away with some kitchen paper. Cover the mix with the clingfilm overhang and press down firmly with your fingers so the mix is tightly packed into the tin. Transfer to the fridge and allow to set up, for at least a couple of hours, if not overnight. Remove from the tin, remove the clingfilm and cut into squares. These last up to a week in the fridge, if you can resist them that long. They taste exactly like coconut flavour fudge, with the consistency of fudge also. Delicious!
DetailsPrep time: Cook time: Total time: Yield: 16 servings approx.
Adapted from Whole Foods Simply
Disclosure Statement: I received the Optimum 9400 free to review. Any opinions expressed are my own.