No-Bake Strawberry Coconut Freezer Fudge Recipe - Clean Eating Magazine

No-Bake Strawberry Coconut Freezer Fudge Recipe - Clean Eating Magazine

Yield: 24 squares

www.cleaneatingmag.com

Fudge, Clean Desserts

  • 2 cups sliced strawberries
  • 1/2 cup cashew butter
  • 6 tbsp coconut oil, melted
  • 1/4 cup pure maple syrup
  • 3 tbsp coconut flour
  • 1 tsp pure coconut extract
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt
  • 1 tbsp unsweetened shredded coconut
  1. 1. Line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang, and mist with cooking spray.
  2. 2. In a food processor, process strawberries until completely smooth, 1 to 2 minutes. Remove ½ cup of strawberry purée and set aside. Add cashew butter, coconut oil, maple syrup, coconut flour, extracts and salt; process until smooth, 1 minute.
  3. 3. Spread mixture evenly in prepared pan and swirl in reserved ½ cup strawberry purée; sprinkle with shredded coconut. Freeze until firm, 45 minutes to 1 hour.
  4. 4. Lift overhanging parchment and transfer fudge to a cutting board. Using a serrated knife, slice into 24 squares. Store in an airtight container in the freezer.

Ingredients

  • 2 cups sliced strawberries
  • 1/2 cup cashew butter
  • 6 tbsp coconut oil, melted
  • 1/4 cup pure maple syrup
  • 3 tbsp coconut flour
  • 1 tsp pure coconut extract
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt
  • 1 tbsp unsweetened shredded coconut

Instructions

  1. 1. Line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang, and mist with cooking spray.
  2. 2. In a food processor, process strawberries until completely smooth, 1 to 2 minutes. Remove ½ cup of strawberry purée and set aside. Add cashew butter, coconut oil, maple syrup, coconut flour, extracts and salt; process until smooth, 1 minute.
  3. 3. Spread mixture evenly in prepared pan and swirl in reserved ½ cup strawberry purée; sprinkle with shredded coconut. Freeze until firm, 45 minutes to 1 hour.
  4. 4. Lift overhanging parchment and transfer fudge to a cutting board. Using a serrated knife, slice into 24 squares. Store in an airtight container in the freezer.