Coconut Fudge with Edible Flowers (Nut free, Grain free)
I saw a gorgeous recipe with some edible flowers in some butter online and wanted to do something similar but only could think of fudge! So here I have some nut free, grain free & refined sugar free Coconut fudge with edible flowers, you can use any edible flowers (organic if possible). You should be able to find them at your local organic store or farmers market. The colourful petals within the white coconut fudge creates a really pretty effect if you want something to impress your guests with! I had to fight the hubby off so I had some fudge left to photograph, so this recipe is definitely a winner! If you don’t have access to any organic edible flowers you can leave them out and just make a plain coconut fudge.
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| Coconut Fudge with Edible Flowers (Nut free, Grain free) |
You will need:
- 1 cup shredded coconut (dessicated, preservative free)
- 1/2 cup coconut milk (shake the can at room temperature)
- 1/3 cup coconut butter melted
- 45gm cacao butter (I found this was easier to weigh as it comes in a solid block)
- 3 tbsp coconut oil melted
- 2 tbsp raw honey
- 1 tsp vanilla powder
- organic edible flower petals from approx 4 flowers depending on the flower type
- toasted coconut flakes to decorate
Method:
- Place the cacao butter in heat proof bowl over some simmer water to melt
- Add the coconut oil and coconut butter and stir to combine
- Remove the bowl from heat thenย mix the rest of the ingredients, except the flowers
- Wait until the bowl & mixture has cooled, during this time, line a medium square tin with baking paper leaving the sides to overhang (makes it easy to lift out later on)
- Once the bowl and mixture has cooled, add the flowers
- Spoon the mixture into the lined tin and smooth over the top
- Place in the fridge to set (about 2 hours)
- Once set, run a knife along the edges without baking paper, then lift the fudge out
- Cut into cubes and serve with the toasted coconut flakes
- Store in a closed container in the fridge for 2-3 days (longer if not using the flowers)
Hope you enjoy! xx
Coconut Fudge with Edible Flowers (Nut free, Grain free)
Ingredients
- 1 cup shredded coconut (dessicated, preservative free)
- ½ cup coconut milk (shake the can at room temperature)
- ⅓ cup coconut butter melted
- 45gm cacao butter (I found this was easier to weigh as it comes in a solid block)
- 3 tbsp coconut oil melted
- 2 tbsp raw honey
- 1 tsp vanilla powder
- organic edible flower petals from approx 4 flowers depending on the flower type
- toasted coconut flakes to decorate
Instructions
- Place the cacao butter in heat proof bowl over some simmer water to melt
- Add the coconut oil and coconut butter and stir to combine
- Remove the bowl from heat then mix the rest of the ingredients, except the flowers
- Wait until the bowl & mixture has cooled, during this time, line a medium square tin with baking paper leaving the sides to overhang (makes it easy to lift out later on)
- Once the bowl and mixture has cooled, add the flowers
- Spoon the mixture into the lined tin and smooth over the top
- Place in the fridge to set (about 2 hours)
- Once set, run a knife along the edges without baking paper, then lift the fudge out
- Cut into cubes and serve with the toasted coconut flakes
- Store in a closed container in the fridge for 2-3 days (longer if not using the flowers)
