Last month I mentioned that I have a thing for fudge at the moment. I have made vegetarian fudge, vegan fudge and even raw fudge. Well here are some more that I have dubbed as Quadruple Coconut Fudge as its made with coconut flour, coconut blossom syrup, coconut oil and dessicated coconut.
For a long while, I have been dilly dallying what to do with my stash of coconut flour... By the way, Is coconut flour the same as coconut milk powder????? I cannot seem to get a definitive answer on this question on any of the website, or maybe I am just not cooking in the right places. Anyway, this recipe for Coconut Flour Fudge is much of an on-going experiment with coconut flour being treated a little like milk powder for Indian style Burfi's.
This Coconut Flour and coconut Blossom Syrup Fudge is good for up to 3 weeks as long as its kept in the fridge. I preferred this a few days later when the texture changed. It firmed up even further and became more fudge like. It also crumbled like sugary icing fudge too, but I must warn you this is not sugary sweet, it has a subtle sweetness.
Coconut Blossom Syrup is amber rich nectar extracted from the coconut tree flower
If you do not have , replace with maple syrup or agave syrup. As a member of Suma Bloggers Network, I receive a selection of complimentary products every two months to use in recipe development and blog original recipes for the Network.
Other Coconut Flour recipes
Coconut Ladoos (vegan)
Violet Coconut Bars (vegan)
I am sharing some of these Coconut Flour and Coconut Blossom Syrup Fudge bites with Treat Petite hosted by The Baking Explorer and CakeyBoi.; and CookBlog Share; hosted by Everyday Healthy Recipes; Hijacked By Twins; Easy Peasy Foodie and Recipes Made Easy.
Coconut Blossom Syrup and Coconut Flour
Makes 16 or more depending on size cut
140g nut butter (like almond butter or cashew nut butter)
80g coconut oil
4 tablespoons coconut blossom syrup or other sweetener
6 tablespoons coconut flour
2 tablespoons dessicated coconut
In a pan, add the nut butter, coconut oil and coconut blossom syrup and gently heat up until well combined, then stir in the coconut flour and dessicated coconut until well incorporated.
Transfer to a sandwich sized plastic container measuring
Refrigerate for a few hours or overnight, before turning out and cutting into squares.
This has been good in my fridge for up to 3 weeks, but I bet it won't last that long in yours.