Strawberry & Coconut Fudge Slice

For the base:

Line a small tray (20cm x 12cm) with baking paper and set aside. Put almonds and coconut into a food processor and process until crumbly. Add dates, one at a time and process until no large chunks remain.

Pinch the mixture together between your fingers. If it holds its shape it’s the right consistency. If not, add 1 tablespoon of cold water at a time until the desired consistency is achieved.

Press mixture evenly into the prepared tray and cover the base with the strawberry halves. Place in the freezer while you prepare the fudge.

For the fudge

Choose a small saucepan and a stainless steel bowl that will sit comfortably over the top (or a double boiler if you have one). Get some water simmering in the bottom pan. Put the coconut butter in the top and melt over low heat, then add the coconut oil.

Once completely melted, take it off of the heat and whisk in honey and vanilla. Whisk vigorously (a fork just won’t cut it here, otherwise the coconut oil will not combine with the other ingredients).

Taste. Sweet enough? Adjust with more honey if desired.

Remove prepared base from the freezer and evenly pour fudge mixture on top. Place tray back in the fridge for 2 hours or until firm to touch. This will keep in the fridge for several days (if it lasts that long)!

Photography: Mindi Cooke. Styling: Lyndel Miller.