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Choco Maca Nutty Fudge (Vegan)

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Eat me!

This fudge is incredibly easy & quick to make; you only need 6 ingredients, including coconut oil & your favourite nut butter. Dates provide sweetness & a rich caramel flavour, nut butter adds texture & depth & coconut oil adds moisture & goodness. Cacao & maca add to the flavour & nutritional value.

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This fudge is rich & satisfying. I love having one or two as a petit four with tea or coffee or as a pre-work out snack.  This fudge is also glutenfree & vegan.

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Why Maca?

Maca root? This is also known as Peruvian Ginseng. It is an ancient Incan superfood crammed with essential vitamins, minerals, amino acids & phytonutrients, making it a nutritional powerhouse with loads of benefits:


It helps increases the body’s resistance to the damaging effects of stress & disease. It helps to regulate, support & balance hormonal systems & so is good to balance mood (including stress, anxiety & depression, menstrual issues) & to boost energy levels. It is reputed to good for sexual health, improving libido & fertility in both men & women. It also helps give you radiant glowing skin!

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You can modify this recipe to create delicious variations too, eg. adding sliced stem ginger (see suggestions below). These also make lovely gifts! On a practical level, this fudge is freezable, so by cutting into chunks once set, you can take out pieces as required.

Note: This fudge tastes best straight from the freezer, allowing a few mins for it to get to room temperature.

Makes: 1 tray of fudge

Preparation: 15 mins. Setting time: 2hrs 30 mins in freezer


380g dates

10 tbsp nut butter, peanut butter, almond & cashew butter work well

4 tbsp coconut oil

2.5 tbsp cacao powder

Optional: 1 tbsp maca powder (if not using, substitute for cacao powder)

Pinch of salt

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Line and grease a baking tray measuring 16cm X 26cm

Put the dates in a saucepan with a small amount of boiling water on a low heat. The aim is to make the dates into a soft gooey mush, but not to have any excess water left. Allow to cool.

In a blender or food processor, blend together this cooled date mush along with your chosen nut butter, coconut oil, cacao powdermaca powder (if using) & salt to form a sticky mixture.

Transfer into the prepared baking tray & flatten to an even height using a spatula.


Put in the freezer for at least 2.5 hrs before cutting up into squares. This fudge is quite gooey & is best stored in the freezer before eating. Enjoy!

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Don’t forget you can find my favourite recipes in my FREE eBook here.


This fudge recipe can be easily modified to incorporate other flavours & textures eg. add goji berries, dried cherries, chopped nuts (chopped pistachios give a lovely contrasting green colour & crunch) , orange/ lime/lemon zest, chilli powder, cinnamon finely sliced stem ginger.

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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