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:
just sweet enough
fudgy (of course!)
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 kinds of butter. I have used other nut butter 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
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.
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.
In a medium-sized bowl, add macadamia nut butter, coconut oil, cacao powder, vanilla extract and maple syrup. Stir to combine thoroughly.
Pour mixture into prepared 4 x 8 pan, smooth out the top and make sure mixture is even thickness.
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.
Place in freezer for at least an hour, preferably three, or until completely hard and solid.
Take the fudge out of the plan by removing the plastic wrap with fudge on it.
Using a knife, slice fudge into serving size pieces. Store in freezer.
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