Sometimes (most of the time) when I’m photographing food, I find it almost impossible not to eat the whole thing before I get the chance to take the photo. And that was definitely the case with these Strawberry Milkshake Fudge hearts. Thankfully I made loads of them…
I’ve tried a few recipes for coconut oil fudge before, and they were nice but… a bit icy. I wanted a creamier, softer texture and after a bit of experimenting, I created a “fudge-like” texture by combining coconut oil, cashew butter and a little bit of raw coconut flour. I added some strawberries and maple syrup for flavour and called it ‘Strawberry Milkshake Fudge” – because that’s just what it tastes like! Delicious :-)
- 6-8 large strawberries, hulled - blended to make approx 140ml strawberry puree
- 6-8 tbsp raw maple syrup or sweetener of choice
- (optional) 1 tbsp vanilla extract
- 8 tbsp coconut oil
- 80g cashew nuts, soaked for at least an hour or 80g cashew butter
- 2 tbsp raw coconut flour
- In a high powered blender, blitz the strawberries to create a puree. You should end up with approx 140ml - it doesn't have to be exact. Mix in the maple syrup and (optional) vanilla extract.
- Pour in the coconut oil and cashew butter (or cashew nuts, soaked and dried) and blend until a smooth milkshake-like mixture is formed. Add the coconut flour and blend again until thickened. Taste and adjust sweetness, if needed.
- Spoon the mixture into a chocolate mold or ice cube tray and leave to set in the freezer for at least 30 minutes. When it's ready, the fudge should pop out of the mold without crumbling or sticking.
- Keep in the freezer for up to a couple of months. Or keep in the fridge for a slightly softer texture for a few weeks. Enjoy!
To make a smaller batch, simply half the ingredients.