Coconut Lime Freezer Fudge

Featuring our beautiful Bearss Limes, this super simple recipe has a high concentration of beneficial saturated fats, in the form of unrefined coconut oil.  Do keep in mind that high fat foods, though nutrient dense and delicious, can be a shock to a body that has been eating a lower fat diet.  We suggest eating this fudge in moderation. 

Coconut Lime Freezer Fudge

This recipe is fairly straightforward, though do keep in mind that coconut oil is liquid above 76˚F.  Therefore if you make this in the summer, it will likely be a very thin/watery batter, but if you make it during the winter, it will be a thicker batter.  Both variations will end up the same after chilling in the fridge.

  • 25 (1x1x1 inch) pieces
  • Prep Time: 15 minutes Freeze Time: 20 minutes
  • Easy

Ingredients

  • 1 cup coconut oil
  • ½ cup sprouted cashew butter
  • 2 tbsp raw honey
  • 2 tbsp shredded coconut, divided
  • 1 tsp lime juice
  • 1 tsp lime zest, divided
  • 1 tsp vanilla extract
  • pinch of sea salt
  • ½ cup roasted cashew nuts, divided (garnish)
  • parchment paper 8.5in x 5in
  • glass rectangular container 7.5in x 4in

Instructions

  1. Cut into the corners of the parchment paper, from the tip to the center so that the two sides of the corner can overlap each other. Fit parchment into the glass container, the corners should overlap.
  2. Toast cashews on low heat over the stove top. Let cool. Roughly chop. Divide in half. Layer half of the chopped cashews in the glass container. Set aside.
  3. Toast shredded coconut in a small pan over low heat, stirring until lightly golden, about 4-5 minutes. Remove pan from heat. Keep stirring coconut, the color will deepen as the pan cools. Divide in half and set aside.
  4. Mix all ingredients except the remaining nuts, half the lime zest, and half of the toasted coconut in a food processor. Mix well until smooth and combined, about 2 minutes.
  5. Pour into the glass mold and spread evenly. Sprinkle the remainder of cashew nuts, lime zest, and toasted coconut. Fudge will be very soft and thick.
  6. Freeze for 10 minutes. Remove from the freezer and cut the fudge with a thin blade into small pieces. Return fudge to freezer for an additional 10 minutes.