chocolate coconut fudge

Chocolate coconut fudge

There is nothing more delicious than a bite of creamy, sweet fudge! This chocolatey coconut fudge will satisfy your sweet tooth without making it ache from all that sugar. It’s 100% refined sugar free, vegan and made with wholesome ingredients.

For the base of this fudge we used Artisana’s organic coconut butter. Coconut butter is a wonderful alternative to regular butter because of it’s natural healing properties. Coconut also contains medium chain fatty-acids proven to enhance energy and even burn fat-all the more reason to indulge!

coconut butter

To make this fudge you will need:

2 cups of Artisana’s organic coconut butter

1/2 cup of TCHO 100% cocoa powder

4 tbsp. of Date Lady’s date syrup (can also add 1 tsp. of stevia if you like it sweeter)

2 tsp. of pure vanilla extract

1 tsp. of sea salt

1 cup of Earth’s Choice organic unsweetened finely shredded coconut

fudge ingredients (packaging)


Begin by melting the coconut butter in a sauce pot over low heat stirring occasionally. Once smooth, transfer to a large mixing bowl.

fudge ingredients

Add in all other ingredients and stir to combine. Press evenly into a small pan or container lined with parchment. Sprinkle some extra coconut on the top, cover with plastic wrap and refrigerate until firm.

fugde in pan

Once completely firm (at least 2 hours) carefully slice into small squares. Store in the fridge or freezer.


chocolate coconut fudge


Crispy brussels

Crispy brussels and summer squash

This bright and crispy vegetable side dish is anything but boring! Bacon grease is a secret ingredient that can transform any dish; however, it isn’t the healthiest option. Now you can have all that rich, salty, bacon flavour without the harmful fats or nitrates. We would like to introduce our new and exciting product –Magic Vegan Bacon Grease. This irresistibly addictive ingredient is non-GMO and 100% animal friendly. Try it in stir-fry’s, bean dishes or simply spread over a slice of toast.

magic vegan bacon grease

To make our crispy Brussels and summer squash side dish you will need:

about 10 large brussels sprouts

1/2 a red onion, sliced

1 medium summer squash (yellow zucchini) very thinly sliced into rounds

1 tbsp. of Magic Vegan Bacon Grease

Begin prepping the brussels sprouts by peeling off the layers, washing and drying well. Slice the red onion and summer squash. Set everything aside. Heat 1 tbsp. of Magic Vegan Bacon Grease in a large skillet over medium heat until very hot. Toss in all the veggies and sear for a minutes. Toss everything around the pan and let cook until the edges of your brussels begin to brown and crisp. Remove from the pan and serve warm with a sprinkle of slivered almonds.

Serves 3-4 as a side.

cirspy brussels 2


Margarita Pie

Happy Cinco De Mayo! We are celebrating today with this tart and creamy lime pie.

The base for our pie starts with Neal Brothers multigrain nugget pretzels which give this dessert an incredible toasted flavour with a salty kick!

pretzel crust ingredients

To make this pretzel crust you will need..

1 1/2 cups of Neal Brothers multigrain pretzel nuggets, finely ground

7 tbsp. of melted coconut oil (I used Artisana’s organic coconut oil)

1/3 cup of coconut sugar

Combine everything in a food processor and press firmly into a pie pan.

crust pressed in pan

Bake the crust in a 350º oven for 10 minutes. Remove and let cool completely to set.

To make the lime filling you will need..

2 ripe avocados

1 cup of cold Earth’s choice coconut cream (place can in the fridge ahead of time to set)

2 tbsp. of Artisana’s organic coconut oil

1/2 cup of Succo’s organic lime juice

1/2 cup of honey

2 tbsp. of arrowroot powder

1 tsp. of pure vanilla extract

succo and earths choice

Prepare ingredients and set up food processor ahead of time

pie filling ingredients

Place all ingredients in a food processor and blend on high speed until everything is combined and creamy. This should take a few minutes!

ingrdients in food processor

filling puree in processor

Pour the mixture into the cooled pie crust and level out with a spatula

building pie

Once the filling is all in, cover with tin foil and place in the fridge to set 1 hour to overnight.

We topped our pie with left over coconut cream and vanilla extract that was whipped in the food processor and some coconut chips. You can top with whatever you like!

margherita pie 2

This pie is not only vegan friendly but full of heart healthy fats, natural sugars and the goodness of whole grains. You would never know it’s good for you!


Emily :)


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