Monday, 26 November 2018

Ginger Turmeric Coconut Fudge

Coconut 'fudge' flavoured with turmeric and ginger - a tasty treat, straight out of the fridge. AIP compliant, paleo and dairy-free. 

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After the success of my raspberry coconut fudge, I decided to make a wintery, more mellow alternative. I went to bed thinking about different combinations of ingredients that would probably work well, and when I woke up in the morning I knew it. 

It would be turmeric and ginger. 




Ginger and turmeric are from the same family of plants, so it's no surprise that they work so well together. You get the sweet, creamy, crumbly coconut and then the earthy, almost lemony turmeric and then punchy ginger. I keep these in the fridge and grab a cube when I feel like I need a snack. To get more out of the turmeric, and if you're not following the autoimmune protocol's elimination stage, you could always add a crackle or two of black pepper into the mixture, too. 




Ginger Turmeric Coconut Fudge
Makes about 12 bars
Ingredients
200g creamed coconut (not coconut cream, make sure it's the pure coconut meat type)
half teaspoon ground turmeric
half teaspoon ground ginger
2 tbsp coconut milk
1 teaspoon raw honey

Method
Gently melt the creamed coconut in a small frying pan, until softened. Give it a stir, and add the turmeric, ginger and coconut milk. Trickle in the honey and turn off the heat. Mix well, until fully combined, and pour into a small 9 inch by 3 inch container, lined with cling film or baking parchment. I used a small loaf tin. Slide into the fridge and chill until set - preferably overnight. 

Take out the chilled, hardened 'fudge' and lift out onto a chopping board. Cut into 12 square bars and transfer to a lidded container. Keep in the fridge and eat up within a week. 

Made this recipe? Let me know by tagging me on Instagram @joromerofood. I'd love to see! 

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