- 1 cup of cooked millet
- ½ and a bit of coconut cream (in solid state it looks more like butter) BIONA COCONUT CREAM
- ¼ cup of maple syrup
- 2 whole bars of good quality organic dark chocolate 73% or more
- 200g liquid coconut cream
- 5-7 tbsp coconut sugar
Place the millet, softened coconut cream and maple syrup in a blender and blitz it into a smooth consistency. Pour it into a container lined with baking parchment, place in the fridge to cool.
To make the fudge: In a small skillet mix the liquid coconut cream with 5-7 tbsp of coconut sugar. Place on low heat. This version of fudge is a bit time consuming and definitely needs patience but, believe me, it’s well worth it! Stir the fudge often don’t let it burn, the whole process should take approx. 25 minutes. Your fudge should be quite thick. Tip out your fudge on the millet/coconut mix and spread evenly. Place it in the freezer for about 10 minutes – it will help with cutting the right shape later.
Melt the chocolate in a water bath, let it cool down a bit.
Take the base out of the freezer and cut into even bars. With the help of a fork dip the bars in the melted chocolate, place them on a wire rack to allow excess chocolate to drip off. Repeat with all bars.
Even though most of the ingredients contain coconut, the flavour of the finished twix is not coconutty at all.