I took the advice of Ms. Wardeh, who posted the recipe, and added spearmint extract instead. I also added some chopped almonds, and Voilà!
They tasted rather yummy despite my impartiality towards coconut cream concentrate in recipes. Papa said he could eat coconut cream all day, so he definitely loved them!
To make a batch of these yummy, coconutty, nutty, minty fudge squares, have on hand the following:
1/2 cup coconut cream concentrate*
aprox. 1/2-1 tbsp coconut oil (liquid but not hot)
aprox. 1 1/2-2 tbsp. raw honey (or to taste)
A handful of almonds or nut of your choice
A drop (or two) of spearmint (or peppermint) oil
First, chop the almonds or run through the food processor, then set aside. Place coconut cream into empty food processor and spin until rather finely ground. Then add coconut oil and honey. At this point, you can remove the mix to a bowl and add the nuts, mixing with your hands. Then, add the mint extract and make sure it is mixed thoroughly.
Pat into a small glass pan or other container on hand and refrigerate for about 30-60 minutes. Then cut into small squares and enjoy!
As I hope you will do. Until next time... Blessings! ~ Leah
*Note added Feb 9th: Coconut Cream can be found at your local health food Store. It can also be found at Tropical Traditions If you are new to Tropical Traditions, please consider using our User ID: 247069. You are eligible to receive your own free copy of Virgin Coconut Oil book, complementary by visiting here. Feel free to visit customer service Tropical Traditions Customer Service if you need help placing your first order & to receive your free copy of Virgin Coconut. (We at Pebble Crossing appreciate your support)
This post is shared with:
GNOWFGLINS' Tuesday Twister
A Moderate Life's Hearth & Soul
The Nourishing Gourmet's Pennywise Platter
Simply Sugar Gluten Free's Slightly Indulgent Tuesday