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Coconut Macadamia Fudge

Serves: 40 servings


1½ cups sweetened flaked coconut

1½ cups lightly toasted macadamias, chopped

2 pounds bittersweet or semisweet chocolate, finely chopped

4 tablespoons vegan "butter" or margarine, cut into pieces

2 cans Nature's Charm condensed coconut milk


  • Line the inside of a 9 x 13-inch pan with aluminum foil or parchment paper; coat with nonstick spray and set aside.

  • Toss the coconut and macadamias together; set aside 1 cup of the mixture.

  • Melt chocolate and margarine in double boiler or microwave, stirring until smooth. Remove from heat and stir in condensed coconut milk, and larger amount of coconut and macadamias until combined.

  • Quickly scrape fudge into prepared pan. Use rubber spatula or your fingers to coax fudge into corners and into an even layer.

  • Sprinkle reserved coconut and macadamias on top, gently pressing into surface elf fudge.

  • Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8x5). Serve at room temperature.