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Line a 28 x 18cm shallow tin (a lamington tin is
perfect) with baking paper.
Add the almonds to a food processor and pulse
one or two times. Add all other ingredients and
process until the nuts are fine and the mixture
has come together. Spoon and press into the tin
2cm is a good depth.
Cover with baking paper and place in the fridge
to set and continue to store in the fridge. It will
easily last for 2-3 weeks.
Cut into small portions to eat.
Makes approx 48
Chocolate and Coconut Fudge
This recipe comes with a warning – it’s very, very ‘moorish’! You can use a raw cacao/
cocoa powder or an organic/real one. Just make sure it’s not dutched as the recipe
has used honey in the amount needed to counterbalance the bitterness of the ‘natural’/
The downside is that it doesn’t travel well, as the coconut oil melts so easily in warmth.
I like to use almonds and macadamias for this recipe and do blanche and remove the
skins from the almonds.
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If the coconut oil is liquid, place it in the fridge
to set up before using.
You can easily half this mixture, as it’s not runny
and will just set as you place it in the tin.
1 cup / 80gm desiccated coconut
1/2 cup blanched almonds
1/2 cup macadamia nuts
1 cup coconut oil
1 cup raw honey
1 cup / 68gm cacao/cocoa powder
(raw or not)
1 teaspoon vanilla essence
good pinch sea salt
Contact: Robert Boyle Ph.D
0243 561 562
Powerful process for
transformation in nature
April 12 -21
How to Reduce
If you love your meat
and processed food,
chances are you need to
rid your body of excess
Drinking alkaline water
neutralises acidic waste
and flushes toxins out
of your body.
Drink. Neutralise. Flush.
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For new books,
by Dr Peter
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