“Don’t buy me roses, I’d rather eat them,” said no girl ever… until now. Make these little melt in your mouth treats and maybe you’ll say the same thing. This Rose and Coconut Fudge tastes as it sounds… like rose-flavored coconut fudge. Drizzle a little chocolate on top and you’ve got chocolate and roses in one tiny bundle.
For those unfamiliar with coconut butter – it’s the meat of the coconut (plus coconut oil). It’s rich and creamy and perfectly spreadable. But, if it’s cold outside – it can harden and become pretty crumbly. To fix this, just put your jar (lid removed) in some simmering water over the stove. This hot water bath will make coconut butter nice and creamy.
Once you’ve got your creamy coconut butter in hand, pour it into a bowl along with melted honey, beet juice and rose water. Add 1 tbs of hot water to help make the mixture even smoother. Spoon this mixture into your mold and put in freezer until it hardens. Allow it to come to room temp and then drizzle some chocolate on top!
I think these little treats are perfect for Valentine’s Day (since ya know, they smell like roses and are bright pink…). I’m making these for myself – so I know I’ll be getting chocolate + roses this year… in the form of these sweet little heart shaped treats.Print
- If coconut butter is hard, melt it in a hot water bath by placing the jar (lid removed) in a saucepan filled with water.
- Once creamy, pour the coconut butter into a bowl along with the honey, beet juice, rose water and hot water.
- Mix until well blended (taste and add a little more rose water if you’d like) and place into a mold.
- Freeze until solid, about 45 minutes.
- Allow the fudge to come to room temperature, then drizzle some melted chocolate on top!
- Store in an air-tight container in the fridge for up to 1 week.
Rose water is very strong – so a little will go a long way. Start with less and add more 🙂
Tip: I always keep a little beet juice in my freezer. You never know when you might need some natural food coloring.