Chocolate and strawberry fudge

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  • 1/2 cup refined coconut oil (or natural if you prefer to keep the coconut flavor)
  • 3/4 cup sifted cocoa powder
  • 3/4 cup almond butter (to make it, you can grind 7 oz almonds in a food processor until obtaining a paste)
  • 1/3 cup maple or palm syrup
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries
  • A pinch of salt
  • Chocolate for decoration


Line an 8×8-inch dish with a baking sheet.

Melt the coconut oil in a small pan over low heat or in the microwave for 30-60 seconds. Add the almond butter, maple syrup and cocoa powder, and stir using a whisker until smooth.

Transfer the mixture to the dish and add diced strawberries, pressing gently. Refrigerate for at least two hours.

Cut into squares with a knife and melt the chocolate in a bain-marie to decorate with melted chocolate lines.