RAW Chocolate Nut Fudge with Sweet Strawberry Topping

Most of us have many happy memories associated with a good ol’ fashioned chocolate fudge. It might be a memory from our childhood, or in my case it’s a recollection of a girl I used to work with who made a kick-ar*se chocolate fudge. This decadent (but can you believe it, healthy) treat will help you rekindle those fond memories.

Louise Mackie from Fridge Scrapings – our source for this RAW Chocolate Nut Fudge with Sweet Strawberry Topping – reckons that this recipe is “perfect for Valentine’s Day….BUT it’s also healthy! What could be better? Healthful indulgence with no guilt…also great for those with food allergies”. It’s Vegan and free from gluten, wheat, soy, grain and refined sugar free. 

RAW Chocolate Nut Fudge with Sweet Strawberry Topping

  • 1 ½ cups almond meal (or dehydrated almond pulp from making almond milk)
  • ½ cup vanilla protein powder (unsweetened)
  • 2/3 cup pitted dates
  • ½ cup shredded coconut
  • 2 tablespoons ground flax seeds
  • ½ teaspoon sea salt
  • 3 tablespoons brown rice syrup
  • 3 tablespoons cacao powder
  • 3 tablespoons coconut butter (recipe below)
  • 1 teaspoon ground coffee (optional)
  • 80g dark chocolate, chopped into chunks
  • 1/3 cup roughly chopped macadamias (or any nut)


  1. Pulse all ingredients together in a food processor – if you prefer chunks of chocolate/nuts then leave out the last two ingredients, and fold them into the mix once it forms a soft “dough” – otherwise just whizz everything together.
  2. Press into a lined loaf pan, and let it chill in the fridge and “set”.

Strawberry Topping:
  • 1 cup dehydrated/dried strawberries (or any dried fruit – cranberries/cherries would be great)
  • 2 tablespoons brown rice syrup (or any liquid sweetener)
  • 2 tablespoons coconut butter
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla extract (optional)
  1. Quickly pulse everything together in a food processor, leaving it reasonably chunky.
  2. Spread thinly over the set fudge, and return to the fridge.
  3. Carefully cut into small bars/squares once set.
  4. Store in the fridge.

Coconut Butter
All you need to do is get yourself a bag of coconut shreds (at least 3 cups, otherwise it’s way too frustrating). Chuck in your food processor and process, process, process. Patience is a virtue, yes as this tends to take a little time, but you will reap your rewards in the end. The coconut goes through a few stages….clumpy as the oils release. Scrape down the sides of the bowl and give the motor of your machine a break every now and then – “don’t go blowing up appliances on my account,” says Louise.

About Fridge Scrapings:
Louise Mackie openly admits that she likes to “cook and eat weird food” on her blog, www.fridgescrapings.com. Louise is a Vegan, as well as a mum and yoga teacher-in-training. The more you read about her passion for food and cooking, the more you actually realise that her choices aren’t “weird” but part of an exciting journey of self-discovery towards a healthier, balanced lifestyle. After reading Lou’s blog for a couple of minutes I felt compelled to re doesn’t evaluate the contents of my fridge and pantry and really question every meal I make for myself and my family. Lou encourages her “family to eat REAL food – it doesn’t matter what “label” your diet falls under (vegetarian, carnivore, RAW, paleo etc etc) you can still strive for a wholesome, responsible and sustainable way of eating”. And really, what is there to lose with recipes like the one above? 

Feeling inspired to grow some of your own fruit and veg as part of a healthier lifestyle choice? Check out some of these beautiful heirloom seed varieties from The Little Veggie Patch Co

Heirloom Beetroot variety from The Little Veggie Patch Co. 

Leave a Reply

Your email address will not be published. Required fields are marked *