coconut manna salted toffee fudge

  • Vegan
  • vegetarian
  • dessert
  • Cook time
  • Prep time
Key Ingredients

If you are a coconut lover, this recipe is to die for! Made with Coconut Manna (which is pureed whole coconut) and topped with chunks of salted toffee made from coconut sugar, these divine little bites are sure to become a holiday favorite.


        Salted Toffee


        ¼ cup coconut sugar


        ½ cup coconut nectar


        ¼ cup raw almond butter*


        1 tsp. vanilla extract


        ¼ tsp. sea salt


        *You can use almond butter that is roasted, salted, or sweetened, just be sure to adjust the sugar or salt level accordingly.


        Coconut Manna Fudge


        ¼ cup Organic Coconut Manna


        ½ cup - melted Organic Virgin Coconut Oil


        ½ cup - powdered coconut sugar


        ½ cup cocoa powder


        2 tsp. vanilla extract


        ¼ tsp. sea salt


Salted Toffee


1. Prepare a 9×13″ pan by lining it with parchment paper.


2. In a medium saucepan, add the coconut sugar and coconut nectar. On medium-high heat, cook until the coconut sugar dissolves, stirring constantly.


3. Continue to cook for 5 minutes, stirring constantly, until mixture becomes slightly thickened and caramel-like.


4. Remove from heat, and whisk in the almond butter, vanilla extract and sea salt.


5. Spread the mixture in a very thin layer on the parchment lined pan.


6. Place in freezer for about 60 minutes.


7. Remove from freezer; toffee will be firm but not crispy. Using a hot knife, chop the toffee into chunks. Return them to the freezer while you prepare the Coconut Manna Fudge.


Coconut Manna Fudge


1. Prepare a 9×13″ pan by lining it with parchment paper. Set aside.


2. Place the jar of Coconut Manna in a water bath and gently heat to soften.


3. Prepare the Coconut Sugar by placing it in a high-speed blender or food processor for 2-3 minutes. Once “powdered,” run it through a sifter or metal strainer to remove any lumps.


4. In a medium bowl, combine the (powdered) coconut sugar, cocoa powder, and sea salt. Set aside.


5. In a large bowl, using a hand mixer or stand up mixer, beat the coconut manna and coconut oil until smooth.


6. Add the dry ingredients and blend until combined.


7. Add the vanilla extract.


8. Spread the mixture on the parchment lined pan to desired thickness. Top with toffee chunks.


9. Place the Coconut Manna Salted Toffee Fudge in the fridge (or freezer) until set, about 20-30 minutes.


10. Cut into bite-sized pieces and enjoy!


11.Store chilled.















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