Buttery Fudge

Thursday, January 2, 2014


  • 1 cup cacao butter pieces
  • 1/2 cup coconut oil
  • 200gms of cashew butter
  • 2 Tablespoons honey
  • 1 tsp vanilla powder
  • 1/2 cup skim milk powder (actually tastes better in this than whole milk powder)
  • 1/2 cup macadamia nut pieces
  • 1/2 cup shredded coconut
  • 100gms raisins

  1. In a pot on a low heat melt the cacao butter and coconut oil. While it is melting add in the cashew butter, the heat will help combine it all together smoothly (use a whisk).
  2. Add the milk powder and vanilla powder and dissolve well. Add the honey (or your choice of sweetener)
  3. Toast your coconut flakes, use a non stick pan on a low heat and toss the coconut flakes around pan until lightly toasted. Watch closely so it won't burn.
  4. Add your toasted coconut, raisins and macadamia nuts.
  5. Line a cake or slice tin with baking paper and pour mixture nice and evenly.
  6. Put in the fridge to set.
  7. After a few hours it should be set, then cut into square pieces and store in the fridge or freezer
Notes: you can make it lower in carbs by omitting the raisins and milk powder.
The milk powder is optional, however it gives it a more fudgy texture.


  1. if anything could propel me to try 'primal/paleo desserts', it'll be this one. LOL Thanks!

    1. It's so good Gwen! I think you'll love it if you haven't tried already :)

  2. Where do you find cacao products?

  3. I just made this - it's setting in the fridge as we speak! I hope it tastes as good as your photo looks!! I left out the raisins - not a fan.


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