3 ingredient, Dark Chocolate Strawberry Coconut Butter Fudge Bites
3 ingredient, subtly sweet, secretly healthy, buttery smooth, deliciously indulgent, dark chocolate strawberry coconut butter fudge bites!
- 1 cup 1 cup 1 cup Coconut Butter, Organic
- 0.5 cup 0.5 cup 0.5 cup Strawberries, Freeze Dried
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract, or 4-6 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia
- 1 pinch 1 pinch 1 pinch Salt
- 1 Tbsp 1 Tbsp 1 Tbsp Collagen, Optional
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place 1/2 a cup of your coconut butter, plus 2 drops of vanilla stevia (or 1/2 tsp of vanilla extract) into a bowl, add cacao and collagen, if using, stir to combine.
- If you find your coconut butter is a little to solid to work with, you can melt/soften it by placing it in a microwave for 15-20 seconds or place the bowl over a pot of simmering water for a minute or two.
- Use a teaspoon to scoop your chocolate coconut butter into a chocolate mold (or you can just use mini paper or silicone cupcake/muffin cases if you prefer) and gently tap on the counter to help smooth out the fudge into a nice even layer and remove any air bubbles.
- Note – You can use all the chocolate coconut butter here or save a 1/4 of it to spread on top to finished your fudge. Totally up to you – I like to have some with chocolate on top and some without.
- Place in the fridge or freezer to set.
- Now onto the strawberry layer.
- Place your freeze dried strawberries into a food processor or blender and process into a fine powder (or you can just crumble them up by hand)
- Place 1/4 cup of the remaining coconut butter into a small bowl, add 1-2 drops of vanilla stevia (or 1/4 tsp of vanilla) and your strawberry powder and stir to combine.
- Now, take your chocolate fudge out of the fridge or freezer (they should be nice and set by now), top each chocolate cup with 1/2 a tsp of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.
- Once all your cups are topped with their pretty pink strawberry coconut butter, you need to pop them back into the fridge or freeze for 5 mins to set before adding that final, vanilla layer.
- While your strawberry layer is firming up, stir remaining 1-2 drops of stevia (or 1/4 tsp vanilla) into the last of the coconut butter and stir to combine.
- Spoon 1/2 a tsp of vanilla coconut butter on top of each strawberry layer and voila’ done. Unless you want to add a final chocolate layer . . . then you’ll need to repeat the chill-spread process one last time.
- These delicious little cups are best stored in the fridge or freezer will keep well in a sealed, airtight container the fridge for several weeks (if they last that long, mine never do!) but, they can also be stored in the freezer for 3-6 months!
- Enjoy xo
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