seen from China
seen from Germany
seen from United States
seen from China
seen from China
seen from Malaysia
seen from Germany
seen from France
seen from Greece
seen from United Kingdom
seen from United Kingdom
seen from Iraq
seen from United States
seen from United Kingdom
seen from Malaysia
seen from United Kingdom
seen from United Kingdom
seen from France
seen from Germany
seen from China
Bounty Fudge Gift Box: Buy the Bounty Fudge Gift Box: smooth coconut fudge coated in rich milk chocolate, a premium treat for the holidays.
🥥🍫 Treat yourself to the irresistible Bounty Fudge Gift Box! Smooth coconut fudge wrapped in rich chocolate delivers the classic Bounty taste you love. Perfect for gifting, sharing, or festive celebrations. Starting from just £2.99! 🎁✨
Enjoy this tasty and healthy coconut fudge that is made with peanut butter, honey, cocoa powder, and coconut oil. You can eat it without feeling bad, and it will satisfy your sweet tooth.
Ingredients: 1/2 cup coconut oil. 1/4 cup honey. 1/2 cup cocoa powder. 1/2 cup peanut butter.
Instructions: Melt the coconut oil in a bowl that can go in the microwave for about 30 seconds, until it turns into a liquid. Melt the coconut oil and stir in the cocoa powder and honey until everything is well mixed. Add the peanut butter and mix it in until it's all smooth and the same texture. Put the fudge mix into a square baking dish that has been greased or lined. Put the fudge in the fridge for at least two hours, or until it sets. Cut the fudge into squares when it's set and enjoy!
Prep Time: 10 minutes
Cook Time: 120 minutes
helen keller ramirez
Enjoy the tropical tastes of this Paleo Coconut Rum Fudge that doesn't contain gluten. You can satisfy your sweet tooth with this rich treat that doesn't contain gluten or dairy. When you mix coconut, dark rum, and cocoa, you get a delicious flavor that will take you to a beach paradise.
Ingredients: 2 cups shredded coconut. 1/2 cup coconut oil. 1/4 cup maple syrup. 1/4 cup almond butter. 2 tablespoons unsweetened cocoa powder. 1 tablespoon coconut flour. 2 tablespoons dark rum gluten-free. 1 teaspoon vanilla extract. A pinch of sea salt.
Instructions: In a medium-sized mixing bowl, combine the shredded coconut, coconut flour, and unsweetened cocoa powder. In a separate microwave-safe bowl, melt the coconut oil, almond butter, and maple syrup together. Stir until well combined. Add the melted mixture to the dry ingredients and mix thoroughly. Stir in the dark rum, vanilla extract, and a pinch of sea salt. Mix until everything is evenly incorporated. Line a square baking dish with parchment paper, leaving some overhang on the sides for easy removal. Transfer the fudge mixture into the lined dish, pressing it down evenly with a spatula. Place the dish in the refrigerator and let it set for at least 2 hours or until firm. Once the fudge has set, use the parchment paper to lift it out of the dish. Cut the fudge into small squares or bars. Serve and enjoy your gluten-free Paleo Coconut Rum Fudge!
Prep Time: 15 minutes
Cook Time: 0 minutes
Northern High School Guidance
Indulge in the rich and creamy goodness of this homemade Coconut Fudge Sauce. It's the perfect accompaniment to your favorite desserts, adding a tropical twist to your sweet treats.
Ingredients: 1 cup of coconut milk. 1/2 cup of unsweetened cocoa powder. 1/2 cup of sugar. 1/4 cup of coconut oil. 1/2 teaspoon of vanilla extract. A pinch of salt.
Instructions: Put the coconut milk, sugar, unsweetened cocoa powder, and a small amount of salt in a saucepan. After the mixture is well combined and simmering, place the saucepan over medium heat and whisk continuously. Turn down the heat to low and simmer for five to seven minutes, stirring now and then to avoid burning. After taking the saucepan off the stove, add the vanilla extract and coconut oil and stir until the mixture is glossy and smooth. Before sprinkling the coconut fudge sauce over waffles, ice cream, pancakes, or any other dessert, let it cool for a few minutes. Any leftover sauce should be refrigerated in an airtight container.
Prep Time: 5 minutes
Cook Time: 10 minutes
Headhunter Crafts
Indulge in the creamy and nutritious goodness of Raw Macadamia and Coconut Fudge. This no-bake fudge recipe is not only delicious but also packed with healthy fats and natural sweetness. It's perfect for a quick treat or as a homemade gift for your loved ones.
Ingredients: 1 cup raw macadamia nuts. 1 cup shredded coconut. 1/2 cup raw honey. 1/4 cup coconut oil. 1/4 cup raw cacao powder. 1 tsp vanilla extract. A pinch of sea salt.
Instructions: In a food processor, mix the raw macadamia nuts and coconut shreds. Pulse them until they are very small. Once you have the nuts and coconut mixed together, add the raw honey, coconut oil, raw cacao powder, vanilla extract, and a pinch of sea salt. Mix everything together in a food processor until the mixture is smooth and well mixed. Put parchment paper around the edges of a square or rectangular dish, leaving some overhang on the sides to make it easy to take off. Put the fudge mix into the dish that has been lined with foil and spread it out evenly. Put the dish in the fridge and leave it there for at least two hours, or until it's firm. Use the extra piece of parchment paper to lift the fudge out of the dish after it has set. Make little squares or rectangles out of the fudge. For the freshest Raw Macadamia and Coconut Fudge, keep it in the fridge in a container that won't let air in.
Prep Time: 15 minutes
Cook Time: 0 minutes
Jerry Galeries
Indulge in the creamy and nutritious goodness of Raw Macadamia and Coconut Fudge. This no-bake fudge recipe is not only delicious but also packed with healthy fats and natural sweetness. It's perfect for a quick treat or as a homemade gift for your loved ones.
Ingredients: 1 cup raw macadamia nuts. 1 cup shredded coconut. 1/2 cup raw honey. 1/4 cup coconut oil. 1/4 cup raw cacao powder. 1 tsp vanilla extract. A pinch of sea salt.
Instructions: In a food processor, mix the raw macadamia nuts and coconut shreds. Pulse them until they are very small. Once you have the nuts and coconut mixed together, add the raw honey, coconut oil, raw cacao powder, vanilla extract, and a pinch of sea salt. Mix everything together in a food processor until the mixture is smooth and well mixed. Put parchment paper around the edges of a square or rectangular dish, leaving some overhang on the sides to make it easy to take off. Put the fudge mix into the dish that has been lined with foil and spread it out evenly. Put the dish in the fridge and leave it there for at least two hours, or until it's firm. Use the extra piece of parchment paper to lift the fudge out of the dish after it has set. Make little squares or rectangles out of the fudge. For the freshest Raw Macadamia and Coconut Fudge, keep it in the fridge in a container that won't let air in.
Prep Time: 15 minutes
Cook Time: 0 minutes
Jerry Galeries
Indulge in the creamy and nutritious goodness of Raw Macadamia and Coconut Fudge. This no-bake fudge recipe is not only delicious but also packed with healthy fats and natural sweetness. It's perfect for a quick treat or as a homemade gift for your loved ones.
Ingredients: 1 cup raw macadamia nuts. 1 cup shredded coconut. 1/2 cup raw honey. 1/4 cup coconut oil. 1/4 cup raw cacao powder. 1 tsp vanilla extract. A pinch of sea salt.
Instructions: In a food processor, mix the raw macadamia nuts and coconut shreds. Pulse them until they are very small. Once you have the nuts and coconut mixed together, add the raw honey, coconut oil, raw cacao powder, vanilla extract, and a pinch of sea salt. Mix everything together in a food processor until the mixture is smooth and well mixed. Put parchment paper around the edges of a square or rectangular dish, leaving some overhang on the sides to make it easy to take off. Put the fudge mix into the dish that has been lined with foil and spread it out evenly. Put the dish in the fridge and leave it there for at least two hours, or until it's firm. Use the extra piece of parchment paper to lift the fudge out of the dish after it has set. Make little squares or rectangles out of the fudge. For the freshest Raw Macadamia and Coconut Fudge, keep it in the fridge in a container that won't let air in.
Prep Time: 15 minutes
Cook Time: 0 minutes
Jerry Galeries
Coconut lovers rejoice! These Coconut Fudge Macarons are a delightful combination of crispy almond shells and a rich coconut fudge filling. They make for a perfect sweet treat.
Ingredients: 150g almond flour. 150g powdered sugar. 55g egg whites aged, room temperature. 1/4 tsp cream of tartar. 150g granulated sugar. 35g water. 1/2 tsp coconut extract. 120g unsweetened shredded coconut. 200g sweetened condensed milk. 150g dark chocolate for fudge filling. 2 tbsp coconut milk. 1/4 tsp salt. 1/4 tsp vanilla extract.
Instructions: Combine powdered sugar and almond flour and sift them. Put aside. Beat the egg whites until frothy in a different bowl. After adding the cream of tartar, beat the mixture until soft peaks form. Add water and granulated sugar to a saucepan. Simmer on medium heat until the temperature reaches 118C 244F. With constant mixing, carefully pour the heated sugar syrup into the beaten egg whites. Beat the mixture until it cools down and stiff peaks form. Incorporate the sifted almond flour and powdered sugar blend, as well as 1/4 cup of shredded coconut and coconut extract, blending thoroughly. Spoon the macaron batter into a piping bag, then pipe tiny circles onto a parchment paper-lined baking sheet. Give them 30 minutes to rest so that a skin can form. Set the oven temperature to 150C 300F. Bake for 15 to 18 minutes, or until the macarons come off the parchment paper easily. Make the coconut fudge filling while the macarons cool. Mix dark chocolate, coconut milk, sweetened condensed milk, salt, and vanilla extract in a microwave-safe bowl. Stir until smooth, heating in 20-second intervals in the microwave. Stir into the fudge filling the remaining shredded coconut. Sort the macaron shells into pairs according to size, then put a spoonful of the coconut fudge filling inside each shell. Place a second shell on top to make a sandwich. Before serving, let the filled macarons sit in the fridge for a few hours. Savor your mouthwatering Macarons with Coconut Fudge!
Prep Time: 45 minutes
Cook Time: 18 minutes
Rga Bicester
