Coconut and Ginger Fudge Bars

This recipe is definitely in my top 5. I didn’t actually plan on making it – it was the result of a random craving I had. Try out these little squares of coconutty happiness and let me know what you think!



For the base:

  • 8 ginger biscuits
  • 15g ginger protein powder
  • 50g fruit syrup
  • 80g dates

For the coconut fudge

  • 200g creamed coconut
  • 30g maple syrup
  • 100g blueberries
  • ½ tsp acai powder


  1. Line a tupperware with cling film and set aside. Combine all ingredients for the base in a blender and blitz until everything is finely blended
  2. Transfer to the tupperware and press down to make sure it is tightly packed
  3. Over a low heat, heat the creamed coconut and maple syrup. Once melted, transfer to a blender and blitz along with the blueberries and acai powder, then spoon on top of the biscuit base
  4. Refridgerate for at least an hour then cut into squares and enjoy
  5. Store in the fridge for up to 1 week

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