One thing you will notice about most seaside vacation towns is that there is usually a fudge shop. It is almost a tradition to get fudge on vacation in the summer. In an effort to control the ingredients, I am making my own fudge these days. It is more cost effective too. I can partake in the usual tradition, and not miss out, just in a little different way.
This fudge is:
creamy
just sweet enough
chocolately
fudgy (of course!)
crunchy
It is very easy to make, but should be kept cold so it does not melt. I have found the best place to store this Paleo Nut Butter Fudge is the freezer. The chopped macadamia nuts and chocolate chips sprinkled on top are optional, but so awesome!
I chose macadamia nuts because they are lower in omega 6 fats than some other nut butters. I have used other nut butters and they work in this recipe as well. For example, cashew and almond nut butter would be fine.
I hope you enjoy this Paleo Nut Butter Fudge if you try it!
Do you have any special memories of getting fudge on vacation?
- 1 cup One macadamia nut butter (2 cups dry roasted macadamia nuts)
- 1/4 cup coconut oil
- 1/3 cup cacao powder (I prefer raw, organic)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 tablespoon chocolate chips (I use Enjoy Life brand here)
- 1 tablespoon chopped macadamia nuts
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Prepare a 4 x 8 baking dish (this is the size of a bread baking pan) by lining with plastic wrap (my preference) or parchment paper.
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Make the macadamia nut butter by placing 2 cups dry roasted macadamia nuts in a small food processor. It doesn't take long for the nuts to become creamy and this is the consistency you want.
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In a medium sized bowl, add macadamia nut butter, coconut oil, cacao powder, vanilla extract and maple syrup. Stir to combine thoroughly.
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Pour mixture into prepared 4 x 8 pan, smooth out top and make sure mixture is even thickness.
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Sprinkle chopped macadamia nuts and chocolate chips over the top. You may want to press these in slightly with your hands to make sure they stick to the fudge.
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Place in freezer for at least an hour, preferably three, or until completely hard and solid.
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Take the fudge out of the plan by removing the plastic wrap with fudge on it.
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Using a knife, slice fudge into serving size pieces. Store in freezer.
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Enjoy!
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I'm Christine and this is where I share my favorite recipes using the freshest ingredients possible. 
Do you think rice malt syrup would substitute for maple syrup okay?
Tara recently posted…Finally
That’s a good question, Tara. I honestly do not know about this substitute as I have only used maple syrup.
Fudge is a really big thing in Michigan, too. Like my hometown has 3 stores for it’s population of <5,000. I occasionally get suckered into buying it because it looks so good, but my teeth hurt after one bite. This version looks so much tastier and like maybe I won't instantly get a cavity 🙂
Kelly @ Hidden Fruits and Veggies recently posted…Green Pesto Pasta Salad
I’ve never worked with macademia nut butter. Looks like an awesome place to start! Thanks for sharing!
Thanks Felesha!
Yummy! I would devour those in a min…Macadamia nut butter sounds so good.
Thanks April – they really are awesome!
Macadamia nut butter! Oh I love this already!
Christine | Vermilion Roots recently posted…Shakshuka + The Language of Perfectly Cooked Eggs
Thanks Christine! It is easy and yummy!
I just got a Vitamix and I’m excited to try making my own nut butters! Never thought about macadamia nuts, but can’t go wrong with fudge 😀
Rebekah recently posted…Orange Carrot Smoothie
Oh, you are so lucky to get a Vitamix! Enjoy!! You will be having fun making all kinds of recipes. Nut butters will be so easy!
What a delicious treat! I do also associate fudge which visits to beach towns, good memories to bring up in January!
Thanks David! Yes, I agree!
Sweet and Delicious!
Thanks Heather!