ROCKING Raw 'Aussie Macadamia Fudge'
Prep time
Total time
This recipe is a Stage 2 reintroduction on the Autoimmune Protocol
Recipe type: Sweets
Serves: 18 pieces
  • 1½ x cups organic macadamia nuts (preferably activated/soaked)
  • ½ cup coconut oil, softened
  • ½ cup organic cacao powder
  • A drizzle of macadamia nut oil (optional)
  • ⅓ cup maple syrup
  • A good dash of vanilla essence
  • Salt (I use Himalayan pink salt)
  1. Measure ½ a cup of your macadamia nuts into your food processor. Pulse a few times to break up. Set aside (but don't worry about cleaning the bowl of your processor!)
  2. Throw the remaining ingredients, including a generous pinch of salt, into your food processor. Mix thoroughly.
  3. Line a small square or rectangular container with cling film. I used a tupperware container with a lid.
  4. Pour the fudge mixture into the lined container. Top evenly with the spare nuts, pushing them into the batter a little with your fingers.
  5. Pop into the freezer for an hour.
  6. Chop into desired portions and serve!
This fudge is best stored in the freezer.

Play around with ingredients. Substitute dried fruit, nuts or peel.
Recipe by at