Lemon Coconut Fudge

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Servings: 12 Prep: 15 min Cook: 20 min AIP Dairy Free GAPS Gluten Free Paleo Pescetarian Vegetarian Freezable Kids Simple Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

2 cups coconut butter ½ cup coconut oil ½ cup honey 2 Meyer lemons 6 drops lemon oil 4 cups unsweetened coconut flakes

Instructions

1. Melt coconut butter, coconut oil, raw honey and combine with spatula or hands. Zest the lemons.

2. Add lemon zest and lemon oil. Mix until combined.

3. Add unsweetened, finely shredded, coconut flakes and mix until there is no standing liquid coconut oil.

4. Add more coconut flakes if the mixture is too liquid. If the mixture becomes so dry that it will not hold together, add more coconut oil.

5. The mixture should feel and look like a thick lumpy paste.

6. Press into shaped molds (silicon molds are great) and put in freezer for approximately 20 minutes, or until hard. Pop out of molds and repeat.

7. You can also press a 1/4 inch thick layer of fudge onto a cookie sheet.

8. freeze until hard and cut into squares with a pizza cutter or break apart for a rustic presentation.