0118 946 2418

There always seem to be food fads and trends! It’s difficult to keep up with them all; you should eat this don’t eat that! Confused? Yep me too! We decided to keep it as natural as possible.

If it has a list of ingredients we’d usually avoid it. On the occasion we have food with ingredients then the ingredients are all food and not chemicals acting as food, nothing with numbers or anything we can’t pronounce. So when it comes to something sweet, and fruit just doesn’t seem to be cutting it we have a firm favourite in our house, Coconut Fudge.

My Coconut Fudge recipe has been tweaked a lot over the years (mostly due to my husbands ‘suggestions’ on making something as close to a fake ‘bounty’ as possible!) I think we’ve nailed it. So much so I’m happy to share it now with everyone and spread the love. All the ingredients we use (and there aren’t many) are organic but you can use non-organic in exactly the same way. This does make a huge batch and would keep up to two weeks (in the fridge) if it ever got the chance!

Coconut Fudge Ingredients

  • 400 grams dates (don’t use Medjool as they are too soft and won’t keep well out of the fridge). Make sure all the stones are removed.
  • 2 x 200 grams blocks of creamed coconut
  • 60 ml water
  • For the chocolate (a good quality chocolate bar like Montezuma’s can be melted and used. I make raw chocolate for ours)
  • 75 grams cacao butter
  • 50 grams coconut butter/oil
  • 100 grams raw cacao
  • 4 tbls maple syrup (more or less can be used depending on how sweet you like it?) honey or another natural sweetener will work just as well
    1 tsp vanilla extract


  1. Blitz the dates in a food processor until finely chopped and starting to bulk together. Add to a pan with the water and warm until looking nice and sticky.
  2. Chop the coconut up reasonably finely and add to the pan. Stir very well and remove from the heat (you will still have lumps of coconut left, that’s ok!).
  3. Add the mixture to the food processor and blitz until very well combined.
  4. Tip out into a silicone mould (ours is 20 cm x 20 cm square) and use the back of a wet metal spoon to smooth into the container. This is important so you get a good flat surface. You may need to keep re-wetting the spoon as it gets sticky.
  5. Leave in the fridge for at least 3 hours ideally overnight.

Adding optional Chocolate

  1. If you are adding chocolate either melt it in the pan (bain-marie method) or add the cacao butter and coconut oil to the pan and melt, DO NOT let it boil. Let it cool slightly.
  2. Then whisk in the cocoa powder, maple syrup, and vanilla extract until it forms a smooth liquid.
  3. Pour over the coconut fudge and pop back into the fridge to leave to set. Again it will take a few hours.

Once it is all chilled and solid tip out onto a chopping board and using a large sharp knife cut into the size you’d like!

Store in the fridge and enjoy!

We've Moved to 35 St. Martins Precinct! Click Here For Directions >