Blueberry Coconut Fudge Keto + Vegan + No Bake
Blueberry Coconut Fudge made keto, vegan, and no bake—just blend, pour, freeze! Perfect for snacks or desserts. #thedailykale
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Cooking tools:
- Blender
- Loaf pan
- Parchment paper
- Measuring spoon
- Measuring cup
- Freezer
- Refrigerator
- Airtight container
- Chef's knife
- Cutting board
Ingredients
- 1 cup fresh blueberries
- 6 tbsp coconut butter (not oil)
- 1 1/2 tbsp lemon juice
- 1 tbsp monk fruit mixed with 1 tbsp hot water
- 1/2 tsp vanilla
- 1 tbsp coconut milk
- Optional toppings: edible flowers by @brightfreshmicrogreens, hemp seeds + coconut shreds.
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