“Mouthwatering Paleo-Friendly Kenyan Dessert: Coconut-Almond Fudge Slice”

Allergens

Nuts, Coconut

Ingredients

• 1 cup raw almonds
• 1 cup shredded unsweetened coconut
• 1/2 cup coconut oil
• 1/2 cup dark chocolate (70% or higher)
• 1/4 cup honey
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. Line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal.
2. In a food processor, pulse the almonds until they resemble coarse flour. Transfer to a bowl and set aside.
3. In the same food processor, process the coconut flakes until they form a fine powder. Combine this with the almond flour in the bowl.
4. Melt the coconut oil and dark chocolate together in a double boiler or microwave in 20 second increments, stirring between each interval. Once fully melted, whisk in the honey, vanilla extract, and sea salt until smooth.
5. Pour the wet mixture over the dry ingredients and mix until well combined.
6. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula. Refrigerate for 2 hours or until firm.
7. Remove from the fridge and lift the fudge slice out of the dish using the parchment paper overhang. Cut into 12 equal squares for serving.
8. Enjoy your mouthwatering Paleo friendly Kenyan Dessert: Coconut Almond Fudge Slice!

Chef’s Insight

The coconut and almond combination is a nod to Kenya's tropical climate and abundant harvest of these ingredients.

Notes

This recipe is free of gluten, grains, and dairy, making it suitable for a variety of dietary preferences.