Raw Macadamia Nut Fudge Squares

Meet my new favorite way to enjoy macadamia nuts.

Loaded with healthy monounsaturated fats, B vitamins, and iron, macadamia nuts may actually help lower cholesterol and improve your metabolism.

Oh, and they taste fantastic.

Lightly sweetened with raw honey and a touch of sea salt, these fudge squares come together in minutes… and disappear almost as quickly!

Raw Macadamia Nut Fudge Squares
makes about 8 squares

Adapted from my Almond Butter Freezer Fudge

Ingredients:

1 cup raw macadamia nuts, or 1/2 cup macadamia nut butter
1 tablespoon coconut oil
1 tablespoon raw honey
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Directions:

Toss the raw macadamia nuts into a high-powered blender or food processor, and grind into a nut butter consistency. Add the rest of the ingredients, and process again until smooth and creamy.

*If using store-bought macadamia nut butter, you don’t even need to use a blender! Simply mix in the honey, coconut oil, vanilla and salt, and stir until smooth.

Transfer the batter to a plate lined with parchment paper, and smooth with a spatula.

Place in the freezer for 30 minutes to an hour, or until firm.

Slice off the ragged edges, then cut into bite-sized squares and serve immediately! These squares will melt quickly at room temperature, so it’s best to serve them directly from the freezer.

5 from 4 votes
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Raw Macadamia Nut Fudge Squares
Prep Time
5 mins
Total Time
5 mins
 
Lightly sweetened with raw honey and a touch of sea salt, these fudge squares come together in minutes, and disappear almost as quickly!
Course: Dessert
Servings: 8
Calories: 144 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Toss the raw macadamia nuts into a high-powered blender or food processor, and grind into a nut butter consistency.
  2. Add the rest of the ingredients, and process again until smooth and creamy.
  3. Transfer the batter to a plate lined with parchment paper, and smooth with a spatula.
  4. Place in the freezer for 30 minutes to an hour, or until firm.
  5. Slice off the edges, then cut into bite-sized squares and serve immediately! These squares will melt quickly at room temperature, so it's best to serve them directly from the freezer.
Recipe Notes

For best flavor, use raw macadamia nuts, rather than roasted.

Note: I’ve tried this recipe with both raw and roasted macadamia nuts–> the raw version is definitely my favorite!

Reader Feedback: Do you like macadamia nuts? If so, what’s your favorite way to enjoy them?

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Comments

Maria

These are so amazing! My go-to raw dessert! Thanks so much for sharing the recipe.

Kyoko

The recipe is so simple but it tastes amazing!!!
I will definitely make it again!
Thanks sooooo much for the recipe!!!
I have one question.
How long do they last in the freezer?

    Megan

    Mine have lasted for months! As long as they are well-sealed, to prevent freezer burn, they should last a long time.

Jean

Hi When you soak nuts I think you said at least 2-4 hours in the fridge. How long does it take to dry them? What if you don’t have a dehydrater? On a scale of 1-10 how important is this? I am just starting all this. I have been addicted to your site for a few days. Everything I have tried is wonderful. I can’t stop. I will be gaining istead of loosing weight. Thanks for getting me so excited. Jean

sarah

Hi, these do look so yummy!
I think I read all of the comments and didn’t find this answer, if you have used a macadamia nut butter, is there a brand you like?

I’m looking forward to trying these, thank you for sharing the recipe! 🙂

Sarah

This was amazing! My 4.5 year old and 16 month old attacked the batter 🙂 I’m trying to find ways to get healthy fats into their bodies and this hits the spot! It is a bit too salty for my taste (and I like salty!), but that may be because I used pink Himalayan salt which is saltier. I scaled down the salt to 3/4 of the amount with this in mind, but it was still a tad too salty. Next time I’ll use half. It’s not so salty that it ruins it, but 1/2 the amount would be perfect when using Himalayan salt. Thanks for another keeper, Megan!

Dixie

I just had to say – this fudge is fabulous! I had some raw, germinated and dried macadamia nut butter that I needed to eat. I love macadamia nuts plain and though I would like the nut butter, but I didn’t like it. It was just a little too rich for my taste. I was searching for something to do with it when I found this recipe. To me the fudge tastes like raw cookie dough. Love It! Thanks for the recipe!

Rachel

I’m really blessed to live in Australia the native home of the macadamia! I love this fudge recipe but I find that homemade macadamia butter with freshly diced avocado chunks or banana coins is my favourite

Ally

Hi there,

Can honey be omitted in this recipe?

Will it still stick together?

I was thinking to substitute it with 1/2 Tsp water, and 1/4 Tsp Stevia Powder.

Hesitant to try without asking first because macadamia nuts are expensive!

Thanks

virginia

This recipe looks wonderful and I’m excited to make it except I don’t have coconut oil or vanilla extract. Can I make it without those two ingredients? I do have olive oil that I could use instead of the coconut oil if you would recommend that. I also have cacao powder but I’m not sure that wouldn’t take away instead of add to the flavor. Looking forward to hearing your thoughts about all this and thanks for the help!

    Megan Gilmore

    Olive oil won’t work because it doesn’t solidify when chilled the way coconut oil does. You’ll need something that is firm in the fridge, such as butter or shortening.

      virginia

      Thanks, I see. Could I omit the oil and just use the mac nuts and salt and honey perhaps?

        Megan Gilmore

        Probably, it just might not stick together as well. Let us know how it turns out!

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