Recipe: Coconut choc fudge
Post Date
3rd July 2014
Recipe: Coconut choc fudge

Makes 16 pieces

We love this recipe – you’d never guess it was healthy, it just tastes so good. It’s clear proof that a healthy dessert really doesn’t have to be bland or tasteless.


1 cup coconut oil, plus a little extra to grease the tin
1 cup almond butter
½ cup shredded coconut, plus a little extra to sprinkle
½ cup rice malt syrup
1 vanilla bean, seeds scraped
1/3 cup raw cacao powder
¼  cup cacao nibs


1. Line the sides and base of a 20cm 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. Now it’s time to make your second layer. 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. For more tips and tricks, watch Luke and Scott in the tenth episode of Live Well.

TIP: We recommend 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 flavor – try it out sometime.

Luke and Scott’s recipes are from their books 'Clean Living' and the 'Clean Living Cookbook' by Luke Hines and Scott Gooding, published by Hachette Australia and available at bookshops everywhere.