Delightful Coconut Fudge Bars
Submitted by kandace on November 17, 2006 - 12:01pm
(30 votes)
I love these bars because I can make them and then store them in the freezer. They are smooth and creamy. Wonderful with fresh fruit, such as raspberries, or as the basis for a brownie sundae.
This recipe is based on a in RAWVolution – I cut down a bit on the agave and added the coconut oil and coconut water for a smooth consistency. This creates a bit richer fudge that is not quite as sweet.
Ingredients:
3 cup raw walnuts, can use dry or walnuts that have been soaked overnight
2 cup shredded coconut
½ cup carob
powder
½ cup agave nectar, or to taste
¼ cup coconut oil/butter, or to taste (for creamy consistency)
¼ cup coconut water, for consistency, if desired
Preparation:
- In a large bowl, mix shredded coconut and carob poder.
- In a food processor, grind walnuts until they are creamy.
- Add walnuts, agave and coconut oil to the coconut/carob mixture and mix well.
- Place mixture in flat, glass dish and cover. Place in freezer for at least an hour before serving.
- To serve, cut out brownie-sized pieces and eat right away.
- Store in freezer.
Tags:
19 reponses to "Delightful Coconut Fudge Bars"
1.
I am SO going to make this. Thank you once again. :)
2.
i just made these and put in a little too much coconut water- but they seemed like they'll set up nicely in the freezer. i added a bit of almond butter as well. so creamy and lovely. i sprinkle shredded dry coconut on the top too. i eyeballed the coconut oil and by accident dumped in a little more then 1/2 cup cacao, oh well! yummy!
3.
I LOVED THIS!! HUBBY couldnt get enough of it, and I gave a few pieces to friends at a SAD BBQ - they couldnt believe it was raw!
4.
I made this a few weeks ago for a raw potluck, and it was a big hit! Now I'm getting requests to make this again. I used raw cacao powder instead of carob powder, and I reduced the agave to 1/3 cup. Also, the Artisana Coconut Butter I used really adds to the overall flavor. Thanks so much for the recipe!
5.
I made this a few weeks ago for a raw potluck, and it was a big hit! Now I'm getting requests to make this again. I used raw cacao powder instead of carob powder, and I reduced the agave to 1/3 cup. Also, the Artisana Coconut Butter I used really adds to the overall flavor. Thanks so much for the recipe!
6.
ohhhh wow. once again, my picky family appreciates this one as well. i threw in some peanut butter as bootzey had suggested. i didn't need to add any oil because of it and it has less fat. Not to mention it added a lot to taste! Thanks for posting this. :)
7.
i just made this.. yummy!
I had to use pecans, cashews, and sunflower kernels. MMM
8.
These are delish! Mine don't look quite like yours did, though. At all. :) Did you process the coconut and carob mix? I just mixed the creamed walnuts in by hand. I left out the coconut water, as well.
Also, I processed 6-7 dates and a splash of soak water and added that instead of agave. I was going to leave it at 3 (I thought it was very rich and brought out the flavor of the cacao/coconut very nicely), but added a few more since they are for a friend.
9.
I bet pecans would work. I'd love to hear how it goes!
10.
They don't sell raw walnuts anywhere around me, do you think pecans would do?
11.
This was amazing. I had to make a lot of substitutions due to having an empty pantry, but it still turned out so well that I've had to make it three more times since for family and friends!
12.
These are too good, I'm afraid I made a pig out of myself and didn't feel so good the next day.
13.
Hi Kandace, This looks so good. I am going to try it on my dad and boyfriend because they both love chocolate. They also love "devils food" so I'm going to add some coconut. Thanks for sharing this recipe! It also has walnuts which are good for heart health.
14.
These were so good. I made a half batch and they still lasted a week in the freezer as a little went a long way! So yummy and really easy to make. :)
15.
Add a little peanut butter to the mix. It's delicious!
16.
Tasty, especially when using raw chocolate powder instead of carob powder!
17.
I usually use a glass pie dish to make these. They get about an inch or so thick. They're really rich, so I eat pretty small pieces at a time.
18.
Hmmm...not sure if the chips would work. I wonder if you could cream the carob chips in your food processor as with the walnuts - that might work, but it would definitely be an experiment.
19.
I tasted these and they are the best. I thought I got all the ingredients today, but now I see it calls for carob powder and I got carob chips. I wonder if they would work?