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ROCKING Raw ‘Aussie Macadamia Fudge’ (AIP Reintro)

JFC Raw Macadamia Fudge

JFC Raw Macadamia Fudge


For the longest time, I was off both coffee and chocolate. Well, it was nine months. But it felt like  f o r e v e r .  That’s the autoimmune Protocol for you!

To be honest, I struggled the most without coffee. That even trumped alcohol for me. So, you can imagine how happy I am that coffee – just the one cup one each morning (except on special occasions) – is back in my life. Usually, I have it with my best ever dairy-free creamer. And I enjoy every single sip.

But, this post is about chocolate. More specifically – FUDGE!

I was catching up with an old and dear friend I haven’t seen in far too long. I was a bridesmaid at her wedding in London a million years ago. Although, it must be said that it feels like it was yesterday when I see her.

Usually, coffee at mine involves my choc-orange ‘jaffa’ balls Always popular and easy to throw together. But, this time I was in the mood for something a little different…

Of course, in typical ‘Jo-fashion’, I had left it to the eleventh hour. We don’t eat a lot of treats around here, so I needed something I could whip up quickly.

This fudge was just the ticket – quick and easy, with ingredients I had to hand in the pantry.

There isn’t even any actual cooking involved.

It’s a freezer fudge. A freezer fudge that is worthy of special guests!

JFC Chocolate Macadamia Fudge
Coffee and chocolate…
(Image by JFC)


“Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done.” – Author Unknown

This fudge recipe takes no time at all to whip up. And, if you don’t happen to have gorgeous organic macadamias to hand (we are spoilt here in Australia), then you can sub’ in other nuts just as easily.

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.




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Comments (6)

Um: yum!

I totally agree about the coffee & chocolate. I’m back on coffee & I truly believe it optimizes my exercise~. And I adore mac nuts! Not so easy to come by good quality ones over here in Canada. I think I will have to come visit Australia sometime…

Yes! Come on down. We’d love to have you. Although, it could be dangerous… 🙂

I know I’m speaking for everyone who comes across this recipe when I say “yuuuuum!”

This is going on my list of things to make! Can’t wait to give this a try.

It’s a doddle to make, Rory. Just the ticket for when you need just that little something sweet… 🙂

Wow! I forwarded the recipe to my mum who is AIP and she came for a visit (10 hr drive away) and had a few pieces in the esky for me (as you do??) and it was amazing! Lovely to have something everyone will like! Thankyou!

Sacha – you officially made my day with your comment. Thank you so much! 🙂

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