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Layered chocolate/vanilla/caramel fudge

Updated: May 4, 2018


120g raw macadamias

80g blanched almonds

70g desiccated coconut

130g coconut oil

2 tsp vanilla paste

1/4 cup coconut cream

Add: 50-70g raw cacao for chocolate flavour

: 2 extra teaspoons vanilla paste for vanilla flavour

: 30-40g mesquite powder for caramel flavour


Place macadamias, almonds and coconut in high powered blender until smooth

Add the remaining ingredients and blend

Pour into a loaf tin lined with baking paper and freeze or refrigerate

You can then make another flavour and layer it over the top to make "top deck" fudge

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