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No Bake Coconut Fudge

Author: Priyanka (HCP)

Ingredients:
 g Macro Virgin Coconut Oil (User-Added*)
 g Coconut, milk, canned, regular fat
 g Cocoa powder
 g Intense sweetener, containing stevia, powdered formulat
 g Vanilla, artificial

Directions:


1.Place the coconut oil and coconut milk a medium sized bowl and mix with a hand mixer on high for 6 minutes or until well combined and glossy. TIP: I used my stand mixer.
2.Place the remaining ingredients in the bowl and stir on low speed until the cocoa is combined (so it doesn't poof all over your kitchen). Increase speed and mix until everything is well combined. Taste the fudge and adjust to desired sweetness.
3.Place a sheet of parchment or wax paper along the inside of a loaf pan.
4.Place the loaf pan in the freezer for at least 15 minutes, until just set.5.Use the edges of the parchment to pull the fudge out of the pan.
6.Place on a cutting board and remove the parchment paper.
7.Use a sharp knife to cut the fudge into squares.
8.Store in an airtight container in the freezer; it will liquefy if you leave it in a warm area.

Nutrition Information (for entire recipe): Nutrition Information (per serving)

Carbohydrate: 15.33
Calories: 1983
Fat: 213.07
Protein: 5.27
Ratio: 10.34:1

Carbohydrate: 1.28
Calories: 165.25
Fat: 17.76
Protein 0.44
Ratio: 10.34:1


Tags:

SweetDessertSnackModified Atkins Diet (MAD)  


*User-added Ingredients: Terms of Use

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