Vegan macadamia caramel fudge

Vegan macadamia caramel fudge made from macadamia nuts, coconut oil and maple syrup. Ready in 10 minutes + 2 hours chilling, with 380 kcal and 3 g protein per serving.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 380 kcal per serving
• Protein: 3 g
• Fat: 38 g
• Carbs: 12 g

Ingredients

• 100g macadamia nuts
• 100g coconut oil
• 4 tbsp maple syrup
• 2 tbsp cocoa powder
• 1 pinch of sea salt

Method

You’ll need: saucepan · chopping board · knife · whisk

1. Roughly chop the macadamia nuts.
2. Slowly melt the coconut oil in a small saucepan over a low heat.
3. Take the pan off the heat and whisk in the maple syrup, cocoa powder and the pinch of sea salt until smooth.
4. Fold the chopped macadamia nuts into the mixture.
5. Pour the mixture into a small tin lined with baking paper and chill for at least 2 hours until the fudge is firm.

Good to know

Fudge doesn't have to be made with mountains of white sugar. This vegan version uses the fats from coconut oil and macadamia nuts.

Swaps

Macadamia nuts → pecans (for a slightly more bittersweet flavour).

Cooking tips

Always keep the fudge in the fridge, as coconut oil turns liquid from 24 °C.

Storage

The fudge keeps in an airtight container in the fridge for up to two weeks.

Allergens

Contains tree nuts (macadamia). Completely lactose-free and gluten-free.

Dairy-free recipes