This recipe is from Scott Gooding and Luke Hines. They are personal trainers from Bondi. Australia got to know them when they were contestants on My Kitchen Rules in 2013. They are right into clean living – i.e. eat clean, real, whole and local food.
The boys have released 2 books:
My brother, who works for an organic foods wholesaler, Steve’s Organics, told me about this recipe. After hearing about the recipe, I wanted to make them. (BTW, for this recipe, I bought some of the ingredients from Steve’s Organics. After all, you have to support your local small business, right?)
Now I don’t have the nous or the equipment to film my recipes but here’s a video on how to make the coconut choc fudge. The presenters? None other than Scott and Luke themselves :)
This double layered dessert is quick and easy to make. It’s a very good healthy alternative to those sugared-up fatty sweets. And delicious.
1 cup coconut oil, plus a little extra to grease the tin
1 cup almond butter
1/2 cup shredded coconut, plus a little extra to sprinkle
1/2 cup rice malt syrup
1 vanilla bean, seeds scraped
1/3 cup raw cacao powder
1/4 cup cacao nibs
1) Line the sides and base of a 20 cm square cake tin with baking paper or grease it with coconut oil.
2) Put your coconut oil, almond butter, shredded coconut, rice malt syrup and vanilla seeds in a food processor and combine really well.
3) Scoop half of the mixture into the tin and smooth it out with a knife or spatula so it’s even all over. Place the tin in the freezer for 20 minutes until the fudge has firmed up slightly.
4) Turn the food processor on again and add the raw cacao powder. Blend until chocolatey and lovely, then spoon this mixture onto the already prepared layer in the tin.
5) Put the fudge back in the freezer for about 20–30 minutes, then take it out and cut it into squares.
6) Serve topped with the cacao nibs and extra shredded coconut. (Even though I had cacao nibs in the pantry I didn’t use them. Nor did I use the extra shredded coconut.
Tip: It’s recommended that you use vanilla seeds scraped from the bean. If you don’t have a vanilla bean, just replace the seeds with 1—2 teaspoons of vanilla extract.
Variation: Putting a layer of smashed raspberries between the two layers of fudge adds colour and a great tart flavour — try it out sometime.
“Fudge is a noun, a verb, an interjection, and delicious!” ~ Terri Guillemets