While it may look like candy, this lemon coconut fudge is a power bar in disguise. I live in Los Angeles, a city full of celebrities and very fast-paced, career and family dedicated people. I've found that ‘nourishing and slow' is not our mantra.
This is the age of the power bar. The world is not going to slow down any time soon. But here's a little secret – we can adapt nourishing, slow food to a fast-forward lifestyle. So, put this better-than-a-power-bar-recipe in your current-day quiver.
Go forward. Get Real. Be Well.
Meyer lemon coconut fudge ingredients
- 2 cups coconut butter, melted – buy coconut butter here
- 1/4-1/2 cup coconut oil, melted – buy coconut oil here
- 1/2 cup raw honey, melted – buy unrefined sweeteners here
- Zest of 2 lemons, preferably meyer lemons
- 4 – 6 drops lemon oil
- 3 1/2 – 4 cups dehydrated coconut meat, fine shred – buy coconut flakes here
Meyer lemon coconut fudge method
- Melt coconut butter, coconut oil, raw honey and combine with spatula or hands.
- Add lemon zest and lemon oil. Mix until combined.
- Add dehydrated finely shredded coconut meat and mix until there is no standing liquid coconut oil. Add more coconut meat if the mixture is too liquid. If the mixture becomes so dry that it will not hold together, add more coconut oil. The mixture should feel and look like a thick lumpy paste.
- Press into shaped molds (silicon molds are great) and put in freezer for approx 20 minutes or until hard. Pop out of molds and repeat – OR – You can also press a 1/8-1/4 inch thick layer of fudge onto a cookie sheet, freeze until hard and cut into squares with a pizza cutter – OR – just break apart for a rustic presentation.
Active Time: 15 minutes
“Lemon Coconut Fudge” was generously contributed by Monica Ford of Real Food Devotee. Monica's delicious recipes will make your mouth water and your tummy purr. If you're lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Photo credit: An Eye Full Studio
AWESOME. I love these. Thank you for sharing :0)
I’m so happy you do!!
Oh, healthy candy, yum!!! lol
great recipe!
These are SO delicious! I am going to make a batch today!
Yum!
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What kind of lemon oil do you use? Is it essential oil?
I regularly use Now brand’s Organic Lemon Oil http://www.vitaminlife.com/product-exec/product_id/40225/nm/Lemon+Oil+Organic?utm_source=shopping.com&utm_medium=cse&utm_campaign=shopping.com
however, if you want to make this now and can’t wait to order the lemon oil, you can find Lemon Flavor from Simply Organic which is just, organic sunflower oil and lemon oil, in most health food stores
http://www.simplyorganic.com/products.php?cn=Lemon+Flavor&ct=sobakingflavors
Yum! I love coconut! I’d like it if you share it with us at Simple Meals Thursday! http://mexicanwildflower.blogspot.mx/2012/10/simple-meals-friday-4.html
Will this work without the coconut meat? I love the taste of the coconut oil, but not the texture of the meat. Sounds delish!!!
Hi @Anora
You could try it. I think you would need to either add more coconut butter or consider adding ground nuts or fruit or all of the above. Let us know how it turns out
I’m confused (nothing new!). The recipe says coconut butter but the link is for Cacao butter.
Would love to make this………. Soon!
Hi @windee
Thanks for catching that! Altough both would likely be delicious it should be coconut butter:)
My dad loves lemon anything, so I’m wanting to make this for Thanksgiving (which we are also combining with Christmas this year). Any idea how long this might last if I kept it frozen until I needed it? Thanks! Can’t wait to try it!
Hi Jillene – Thanks for your comment! I haven’t tried freezing these for an extended period of time, but I would imagine a week or two wouldn’t impact the flavor. Let us know if you try it. 🙂
Yum! I made this for Thanksmas, as indicated above. After that holiday, it sat forgotten in my freezer until just after the new year–still in the same condition! It may have lost some of the flavor, but we really couldn’t taste a lot of lemon at the beginning anyway. What is the difference between Meyer lemons and lemons? Also, we could not find lemon oil in the time we needed it, so we used extract, which is probably why the flavor was light. Thanks!
Hi Jillene, Meyer lemons have a sweeter and more floral taste than other lemons and can even have an slightly orange tint. They also have very thin skins, making them difficult to transport and store. Glad to hear it was an overall success, though!
These sound delicious! I was wondering if you could substitute grass-fed butter for the coconut butter? Thanks!
Hi Karen, I haven’t tried it like this and the consistency between the two is quite different. I would be interested to hearing how this turned out if you tried, though!