- 4 tablespoons organic cocoa powder
- 4-6 teaspoons honey, or to taste
- 2 tablespoons water
- 2 teaspoons coconut cream concentrate
- 2 teaspoons virgin coconut oil (see note)*
- coarsely chopped walnuts (optional)
Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.
This makes 2 small servings (it is very rich).
When eaten at room temperature, this is something like a rich pudding.
To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.
*First, a note regarding the coconut cream concentrate: when you open a fresh jar of this, it is separated into two layers: coconut oil on top and the cream, which is denser, below. If using a new jar, use about half oil and half coconut concentrate, for a total of 4 teaspoons. If the jar has already had the oil skimmed off the top, use 2 teaspoons of coconut concentrate from that jar, and add 2 teaspoons of virgin coconut oil.
Recipe submitted by Simi, Los Angeles, CA
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