Blueberry, Coconut & Lemon Fudge cups

It’s not often that you come across a fudge recipe that’s this healthy or refreshing in taste. With just 4 ingredients, these blissful Blueberry, Coconut & Lemon Fudge cups are super quick and easy to make. The pleasant, rich flavours with the decadent soft fudgy texture is a very unique and revitalising combination. What’s also great is that they’re sugar free, dairy free, gluten free and vegan ✅😊

Blueberry, Coconut & Lemon Fudge cups


  • 200g block of creamed coconut
  • 65g frozen blueberries, defrosted
  • 2/3 teaspoon lemon zest
  • 4 teaspoons pure maple syrup
  • Additional lemon zest for decoration
  • Pumpkin seeds for decoration


  1. Line a cupcake tray with paper cupcake liners.
  2. Melt the creamed coconut over a Bain-Marie.
  3. Once melted, add to a food processor along with the rest of the ingredients and blend until well combined.
  4. Drop heaped tablespoonfuls of the mixture into the cupcake liners and flatten with the back of a small spoon.
  5. Sprinkle on top some lemon zest and pumpkin seeds.
  6. Transfer to the fridge for a couple of hours to solidify.

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