Hazelnut butter fudge with creamed coconut

27 December 2017 by
First published: 4 January 2018

Hazelnut butter fudge with creamed coconut

Perfect when on-the-go, these tasty hazelnut butter fudge with creamed coconut bites from Lucy Bee will upgrade your snack game.

Ingredients (Makes 10)

100g Lucy Bee Creamed Coconut

50g hazelnut butter (or nut butter of your choice)

1 tbsp maple syrup

40g hazelnuts, plus 10g chopped hazelnuts to decorate


Add the Lucy Bee Creamed Coconut to a small pan and gently melt, over a low heat, then transfer to a food processor or blender.

Add the nut butter, maple syrup and 40g hazelnuts and blitz for 30 seconds – you can leave the nuts partially whole for a crunchier texture.

Tip the mixture into a lined lunch-box sized container. Sprinkle the remaining chopped hazelnuts over.

Set in the fridge for 2 hours or until completely solid, or freeze.

Cut into bite-sized pieces to serve and store in an airtight container.

Gluten free, dairy free, vegan, vegetarian

For more…

Check out some of other snack recipes, such as these peanut butter and popcorn cookies or this turmeric banana bread.

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