Peppermint Chai Coconut Fudge
We have a few versions of this recipe on the site. It is super simple and quick to make and is completely guilt free (in my opinion)! We love the Prana Chai version. It is really yummy with a little bit of chewy, crunchy texture in it from all the bits in the chai mix. It does need to stay refrigerated, but having said that, only if you don't eat it all at once. It does go pretty quickly!
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Need
- 200 Grams cashews
- 100 Grams shredded coconut
- 60 Grams coconut oil
- 50 Grams coconut sugar
- 1-2 Teaspoons vanilla bean paste BUY
- 1 Pinch pink salt flakes plus some more BUY
- 40 Grams Prana Chai mix Peppermint BUY
Do
- 1
Roast cashews in a 160°C oven for 20 minutes. Add coconut to the tray and cook a further 5 minutes. Remove from the oven and cool slightly.
- 2
Place all ingredients into the Thermomix bowl and blend 1 minute/speed 10. Stopping to scrape down sides of bowl as needed. Then process 4 min/40°C/speed 4. Mixture should become liquefied.
- 3
Pour into small paper lined loaf tin and sprinkle with additional salt flakes.
- 4
Freeze or refrigerate. Cut into squares and serve. It is best kept in the fridge as it does melt at room temperature unless it is quite cold!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
