Peppermint Patty Fudge


Fudge! I love fudge. It's something I have never been able to have since going paleo, as crap-free fudge just doesn't exist in stores. It doesn't matter if it's organic, gluten free, or hand crafted by pioneers, the first ingredient is always  high fructose corn syrup, and the rest of the ingredients aren't much better. So, I want to give an appreciative shout out to Juli at PaleOMG for creating the first real paleo fudge recipe that I have ever come by. Her recipe was so delicious and so easy to make that it inspired me to create my own recipe of one of my favorite classic flavours, and the survey says it came out perfect! Peppermint Patty Fudge; chocolate and mint, two flavours that were made for each other. This raw recipe is low in sugar, packed with nutritious fats, and refreshingly delicious. Now you can enjoy a good slice of classic tasting fudge without becoming pre-diabetic, and better yet, it's good for you.

To quote my sister, Victoria, "It's better than real fudge, AND, it doesn't make me feel sick!"



Yield: 1 bread pan

Prep time: 10 min

Freeze time: 30 min


1 cup organic virgin coconut oil

1 cup raw macadamia nut butter

1/3 cup raw local honey

1/3 cup unsweetened shredded coconut

6 tbsp raw cacao powder

1 tbsp organic vanilla extract

2 tbsp organic peppermint extract

Roughly 1/4 cup Camino dark chocolate chips

1-2 tbsp unsweetened shredded coconut to sprinkle on top


1. Add coconut oil and macadamia butter into processor and blend until well combined.

2. Add in your honey, shredded coconut, vanilla extract, and peppermint extract and blend thoroughly.

3. Add cacao powder to mixture and blend extremely well.

4. Taste mixture to see if you wish to add any extra cacao powder, peppermint extract, or honey, to fine tune the flavour to your liking.

5. Pour mixture into a bread pan of any size, sprinkle chocolate chips and shredded coconut on top, and place in freezer for at least 30 min.

6. Cut into slices or chunks and devour! -If the fudge is still kind of soft/gooey in the middle, then stick it back in the freezer until it hardens fully.

7. Store extras in the fridge or freezer. *note: These are ready to eat either right out of the fridge, or the freezer. If stored in the fridge they will remain a little softer like traditional fudge. If stored in the freezer they will have the refreshing consistency of an ice cream bar.