Servings:
5-6 cups, 12-24 barsIngredients:
5 cups coconut
1/2 cup honey
1 tsp vanilla bean
for lemon fudge: 2 tbsp lemon juice and 1 tbsp lemon zest
for chery fudge: 1 tbsp cherry extract, 1/4 tsp beet juice, 2 tbsp
water
for rose fudge: 3 tbsp rose water, 1/4 tsp beet juice, rose petals
for chocolate or carob fudge: 1/2 cup cocor carob powder, more honey to taste, 2-3 tbsp water, 1/2 cup chopped walnuts (optional)
Preparation:
1. run coconut through a champion juicer
2. process pulp and cream and remain ingredients in a food processor
3. spoon mixture into a pan
4. lay plastic wrap on top of mixture and pat into a 1 inch thick
square
5. chill in the fridge
6. cut into 12- 24 sqaures
7. store in an air-tight container in fridge or freezer
