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–+ servings
Sixteen chocolate coconut fudge squares, each topped with one prepared almond
Ebonie Garnica

Later Full GAPS Chocolate Almond Coconut Fudge

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Prep Time 20 minutes
Chilling 2 hours
Total Time 2 hours 20 minutes
Servings: 16 pieces
Course: Dessert
Ingredients Method

Ingredients
  

  • 3 cups unsweetened shredded coconut no additives
  • 1/2 cup pure organic cocoa powder without sugar or other additives
  • 6 tablespoons raw honey
  • 1 teaspoon homemade Full GAPS vanilla extract
  • 1/2 teaspoon natural mineral salt
  • 16 whole almonds optional; properly soaked, sprouted, or fermented, then fully dried

Method
 

  1. Line the 8 x 8-inch dish with parchment, leaving enough overhang on two sides to lift out the chilled fudge.
  2. Add all 3 cups shredded coconut to the food processor. Process for 10 to 15 minutes, stopping every few minutes to scrape the sides and bottom. Continue until the dry flakes become a smooth, thick coconut butter with no crumbly pockets.
    Shredded coconut becoming smooth thick coconut butter in a supported glass blender jar
  3. Transfer all of the coconut butter to a mixing bowl. Stir in the full 1/2 cup cocoa, 6 tablespoons raw honey, 1 teaspoon homemade vanilla, and 1/2 teaspoon mineral salt until the color is even.
  4. Scrape the thick mixture into the lined dish and press it into one level layer.
    Chocolate coconut fudge pressed evenly in a fully supported parchment-lined glass dish before chilling
  5. Refrigerate for 2 hours, until firm. Lift out the slab by its parchment, peel the paper away, and cut four rows by four rows for 16 pieces.
  6. If using prepared almonds, press one into the top of each cut square.

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