I have always been a massive sucker for fudge. I remember coming home from the markets with a haul in my younger, pre-dietary restriction days. Since going gluten and dairy free I’ve only found a couple of delicious recipes for fudge that I can eat. My favourite is the Christmas Fudge from Against All Grains: Celebrations by Danielle Walker.
I saw a recipe for a White Chocolate and Coconut Fudge (with all the things I can’t eat) and decided to have a play around with making a version I could eat. I’m pretty happy with the results. Hopefully you enjoy too!
110 grams cocoa butter
1 tin of coconut milk (400ml)
½ cup of coconut oil
1 cup coconut butter
6 tbls tapioca flour (or arrowroot)
1 ½ tsp vanilla essence
1/3 cup xylitol
pinch of salt
In a pot, heat on a medium temperature, cocoa butter, coconut milk, coconut oil and coconut butter until all melted. Add in all other ingredients and stir continuously over the heat until well combined. Pour into a slice tin/container lined with parchment paper. Chill in the fridge until firm. Once firm, cut into bite sized pieces and store in the fridge in an airtight container.
If you overheat the mixture may separate. If this happens allow to cool (but not firm) and whip well until combined again.
Coconut butter is super easy to make! Just whizz up some desiccated coconut in the food processor until it becomes liquid. I always use a new, unopened bag- I’m not sure why but it never works for me when I used it from the Tupperware container. It does take a bit of time, so be patient and scrape the sides of the bowl from time to time.
I chose to use xylitol but you could use another sugar/sweetener of your choice. It’s a 1:1 ratio for sugar. I also considered using coconut sugar, keeping in mind this will change the colour but would add a lovely caramelised flavour.