Sweet, Snacks

Easy Fridge Fudge

I have no idea why I haven’t shared this super-simple recipe – which essentially takes just three ingredients – with you until now. Perhaps it’s because it’s the most irresistibly moreish, highly addictive, withdrawal-inducing sweet treat ever! And because of this, you'll be forever cursing me for introducing it to you...

Once you've made this fudge once, there really is no going back. The possible flavour combinations are endless, your choice of nut and seed butters is limitless, and it's very easy to make bigger or smaller batches, simply by adjusting the amounts.

Top the finished fudge with nuts and seeds, your chocolate of choice, or simply eat it plain. You can really get creative with this one, adapt it at will, and enjoy it with wild abandon!

One word of warning: while my recipes are generally very flexible, here the coconut oil is crucial, so don't be tempted to try using a substitute oil.

When it comes to your liquid sweetener, you can use whatever you fancy – maple or sugar-free syrup, honey or agave – using a little less if you prefer your fudge a bit less sweet.

The same goes for your spice or flavouring: pumpkin spice, cinnamon, gingerbread, vanilla, rose water, coffee or almond extract will all work beautifully.

20 pieces approx


⅓ cup coconut oil

⅓ cup nut or seed butter of choice – I used tahini

⅓ cup liquid sweetener

1 tsp vanilla extract or bean paste

1-2 tsp spice or flavouring

Good pinch of sea or Himalayan salt

2 heaped tbsp protein powder – I recommend Form (optional)

Topping ideas

Roughly chopped nuts or seeds

Dried flowers, petals, or sprinkles

100g dark chocolate, melted


  1. Add the coconut oil, the nut or seed butter, and your chosen liquid sweetener to a small pan over a low heat, and heat gently until melted.
  2. Add the vanilla, your spice or flavouring of choice, a good pinch of sea salt, and the protein powder, if using, and stir to combine well.
  3. Choose your preferred mould – either a silicone mould for bite-sized pieces, or a small baking dish lined with parchment so you can cut your fudge into squares once chilled – and pour in your fudge mixture.
  4. If you're topping your fudge with nuts, seeds, flowers, petals or sprinkles, add these now, plus a little extra sea salt if you like, then place in the fridge to firm up.
  5. If you're topping your fudge with melted chocolate, chill for 30 mins to an hour before topping with the chocolate (and any other additions you fancy) before chilling again until completely firm.
  6. Pop the fudge out of your moulds or cut it into squares, and store in a sealed container for up to a week.

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