This raw lemon fudge recipe makes a nice change from the traditional chocolate fudge. With the refreshing flavours of lemon and cardamom, there is sweet and tangy delight in every bite.
1 cup raw cashew nuts (soaked over night)
3 tbsp coconut oil (melted)
4 tbsp Raglan Coconut Yoghurt
¼ tsp turmeric
½ tsp crushed cardamom seeds
2 tbsp maple syrup
Zest of 2 lemons
Juice of 1 lemon
1. Blend all the ingredients together in a high powered blender.
2.Pour into a silicone baking tray or line a non-silicone baking tray with baking paper, leaving the sides overhanging for easy removal.
3.Cover with cling wrap, making sure that it touches the top of the mixture evenly.
4.Set in the freezer for 3 hours. Slice and serve after 10 minutes of thawing.
Note: Stores well in the freezer for up to 3 weeks.
This recipe was created by Thibah (The Tilba Tree), using Raglan Coconut Yoghurt.
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