Midnight Coconut Lentil Fudge
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Credit: Courtesy of Canadian Lentils
1/3 cup (75 mL) toasted sunflower seeds
½ cup (125 mL) toasted coconut flakes
1 cup (250 mL) cooked or canned green lentils, rinsed and drained
3 Tbsp (45 mL) cocoa powder
¼ cup (60 mL) honey
3 Tbsp (45 mL) coconut oil
1. Place the seeds, coconut, lentils, cocoa powder, and honey into the bowl of a food processor and pulse until smooth. You may need to scrape down the sides a few times. Scoop out into a bowl.
2. Melt the coconut oil on low heat on the stove and stir into the lentil mixture. Transfer the mixture into a small parchment lined pan and chill for 3 hours.
3. Once chilled, cut into 12 pieces.
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