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6 Candymill Lane
Hamilton, ML2 0FD

07429 247 672

Almond and Coconut Fudge

Almond and Coconut Fudge

  • 250g (9oz) Sesame Seeds
  • 4tbsps Tahini
  • 200g (7oz) almonds
  • 2tsp Org Virgin Coconut butter
  • ½ tsp ground cinnamon
  • 25g (1oz) Xylitol sugar 
  • 4 tbsps Sprouted Flax seeds (Higher Nature)
  • 150g (5 ½ oz) Plain unsweetened carob bars or dark chocolate (70% cocoa or above) melted

Place the sesame seeds and almonds in a mill or food processor and blend until finely ground. Add cinnamon and flax seeds and mix thoroughly.

In a pan melt together the tahini, coconut butter, xylitol and chocolate.

Stir in the almond mixture and mix well to form a sticky paste.

Press the mixture into a lightly greased and lined tin 30cm by 20cm and chill in the fridge for 2-3 hrs until firm. Cut into small bars to serve.

Storage: Keep in the Fridge. Will keep for 1 week or you can freeze it.