I have never been a traditional fudge fan if I’m completely honest. I KNOW! Where do you even start with someone like me? 😳 Trust me, I tried to like it on many, many occasions but it was far too sweet for my tastes…. even back in the days when my diet was about as standard Australian as it gets. I’ve tried a few wholefoods versions over the past year and have really come to like it now. Phew! I think balancing out the ingredients has been the key for me. Just a hint of sweet, a hint of coconut, the right choice of nut for the base along with a dash of this and that to make it extra special.
Lots of the fudge recipes I’ve trialled call for a smooth or chunky peanut butter, or an almond butter, neither of which are suitable if you’re trying to stay low histamine and low FODMAPs. That being said, I also find these nut flavours are very overpowering so my nut of choice for fudge making has been macadamia. Their rich and creamy texture blends perfectly with other ingredients that really helps to balance out your fudge flavours…. very important!
I honestly think you could let your imagination run wild here so take this recipe as your base and get creative. Try adding in any other little things like cacao nibs, goji berries, maca powder, freeze-dried fruits of choice… all of them would be wonderful I’m sure!
I have made this in the thermomix, but if you don’t have one just blend the macadamias into a nut butter in your blender, nutribullet etc. (or perhaps try the equivalent in store-bought nut butter) and heat the ingredients over a low heat on the stove for a minute or two.
Hope you enjoy the fudge, it’s super quick and delicious! ❤️
Macadamia freezer fudge
- 2 cups raw macadamias (unsalted)
- 1/4 cup coconut oil (about 1Tbsp less if it’s already liquid)
- 1/4 cup maple syrup
- 1/2 tsp vanilla powder or essence
- 1 tsp cinnamon (optional, leave out if you are histamine intolerant)
- Cacao nibs for decorating (optional)
- Line a baking dish with baking paper. Mine was 18cm x 10cm (7 inch x 4 inch). If you’d like thinner fudge, just use a bigger dish
- Place the macadamias in the thermomix and slowly turn the speed up to 6. Blend for 20 seconds then stop and scrape down the sides. Blend again slowly moving up to speed 5 then leave for 2 minutes. You want the macadamias to be turning to a very smooth and oily nut butter. If they have not done that by the end of the two minutes just let the thermomix run until they do
- Add the remaining ingredients, except for the cacao nibs, and heat on 60 degrees, speed 2 for 2 minutes
- Pour into the lined baking dish, sprinkle the cacao nibs over the top and place in the freezer to set for one hour or until firm. You could also place the fudge into your moulds of choice if you’d like to. Just make sure to place the moulds on a baking sheet to make them easier to get into the freezer
- Eat straight from the freezer, and store them in there too!
Time: 5 minutes to make, 1 hour to freeze