Coconut manna fudge
N.B. This blog is also available in Finnish and you’ll find it here
Have you already met coconut manna? I got a jar of it from my friend and I fell in love with it with the first spoonful. This tropical melt-in-your-mouth treat contains fiber, protein and nourishing fats. And no, coconut oil is not the same as coconut manna. It has a sweet coconut flavor and it’s creamy and spreadable at warmer temperatures, when coconut oil in turn has light coconut flavor and turns in liquid in warmer temps. Manna is made with fresh organic coconut meat and grounded like a nut butter, and oil, well it’s just the oil that has been pressed from fresh coconut.
Coconut manna is an ideal “everything” spread that can replace cream, cream cheese and butter, and you can also use it in smoothies, dressings, desserts and baked goods just as you would normally use any other oil or butter. I wanted to create this time something sweet with my afternoon coffee, so this is what I came up with; Coconut Manna Fudge!
2 dl coconut manna
1 dl natural nut butter of your choice (my favorites are almond and cashew butter at the moment)
1-2 tsp vanilla extract
honey according to your taste (maybe 1-2 tbsp)
pinch of sea salt
For chocolate fudge:
1 tbsp (raw) cacao powder
(some chopped nuts/ dried fruits)
For fruity fudge:
5 dried apricots or some other dried fruits, chopped in tiny pieces
For berry fudge:
1/2 dl dried berries
(1 tbsp of berry powder)
• Mix nut butter and coconut manna together. If they are too hard to mix, heat them for a while in a microwave (max 30 sec should be enough) to get them more spreadable/ runny.
• Add vanilla extract, honey and a dash of salt.
• Add the desired flavor (cacao, fruits, etc.) and mix well.
• Taste the mixture and add more sweetness if needed.
• Pour the mixture into baking paper lined pan or use small paper candy cups as I did.
• Put the fudge into the fridge for couple of hours.
• If you used bigger pan, cut the fudge into small pieces.
Store them in fridge in a sealed container.