Macadamia & Currant Easter Fudge

I love fudge, and this quick and creamy concoction satisfies my chocoholic tendencies. Just in time for Easter! IMG_2306

½ cup young thai coconut meat
¼ cup melted coconut oil
1 tablespoon coconut butter (optional)
½ cup agave nectar
½ tsp. sea salt
1 cup raw cacao powder
¼ cup roughly chopped raw macadamia nuts
¼ cup dried currants

Open the thai coconut, pour out the water, and scrape out the meat to make ½ cup. Combine coconut meat and next 4 ingredients in a Vitamix or high speed blender.  Add cacao powder and blend until smooth. Pour into a small bowl. Fold in nuts and dried fruit.

Line an 8×8 pan with waxed paper. Pour mixture in pan and spread evenly.

IMG_2282Freeze for several hours or refrigerate overnight. When firm, remove from pan and invert onto a clean surface. Cut into 25 square pieces. Refrigerate or freeze, and enjoy!

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