WHIPPED CHOCOLATE COCONUT FUDGE
2 cups organic virgin coconut oil, at room temperature. This needs to be soft and even runny. If it is cold in your kitchen then warm the oil so that it softens, but try not to make it hot.
1 cup organic raw cacao powder
1/4 cup organic raw honey, B grade maple syrup or for a fructose free version use brown rice syrup
1/2 tsp himalayan salt
1/2 cup organic hazelnuts, crushed
1/4 organic cacao nibs
1/4 organic desiccated coconut
1/4 cup organic goji berries, you can also use mulberries or raisins or just leave the fruit out
Feel free to substitute the last four ingredients for your favourites.
1) If you have an electric mixer, mix the coconut oil until light and fluffy (about 3 minutes). If you do not have an electric mixer, like me, whisk the oil in a small bowl by hand. This doesn’t take long, about 4 minutes or so, you want the oil to be white and really smooth and fluffy
2) Add the maple syrup, whisk until blended, do the same with the cacao powder
3) Stir in the rest of the ingredients until well combined
4) Pour mixture into a square container, around the size of a brownie tray. Put into the refrigerator for at least 1 hour or until set. This fudge will become runny if it is left out in warm weather, it’s best to keep in the refrigerator as long as you can before serving.