30 second freezer fudge

Yes, 30 second freezer fudge. 30 seconds work. 15 minutes freeze time. Many moments of subsequent enjoyment. This batch is enough to serve as an after dinner treat for 8 to have a good couple of chunks of, or double for a bigger lunch or celebration. SO easy.

Sub the nuts with seed butter if it needs to be nut free. Tahini also works well, but you would then need to up the sweetness 20g.

I whipped this up as a quick “Oh crap I promised I’d make a chocolate slab” approximation for a big Easter lunch with family and friends on the weekend. Because I hadn’t measured anything, I *unfortunately* had to make it again to measure and write the recipe tonight. My husband was *devastated* to be faced with it again. Best wife ever!

The simple things in life are often the best, right? If you’re feeling inspired, feel free to tag me @lowtoxlife when you make it over on instagram.

Real Treats. Always worth the little effort to avoid those weirdo packets of fakeness and processed ingredients so that when you indulge,  you can make the most of the indulgence and enjoy every bite.

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Print Recipe
30 Second Freezer Fudge Recipe
Votes: 4
Rating: 3.75
You:
Rate this recipe!
Prep Time 30 seconds
Cook Time 15 minutes freeze time
Servings
8 persons
Prep Time 30 seconds
Cook Time 15 minutes freeze time
Servings
8 persons
Votes: 4
Rating: 3.75
You:
Rate this recipe!

INGREDIENTS

  • 100 g coconut oil
  • 100 g peanut butter (or other nut or seed butter)
  • 40 g cocoa powder (dutch processed or raw cacao)
  • 40 g rice malt syrup or maple / honey
  • 1 tsp vanilla bean powder
  • Crushed nuts optional for presentation I used toasted cashews and peanuts.

INSTRUCTIONS

  1. Melt coconut oil and peanut butter together on stove OR 2 minutes 80C speed 3 in thermomix
  2. Then add everything else and simply mix with a spoon until well combined OR blend 5 seconds in a thermomix, speed 5.
  3. Pour into a baking paper lined tray and set in freezer 15-20minutes (I used a small deep tray so it was big chunks when I cut it)
  4. Lift out and cut into chunks and serve on a chopping board. Scatter peanuts optionally – In my view, it makes it!
  5. Enjoy!

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Comments 21

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  1. Hi Alexx, recipe sounda divine. I am just wondering if you would reduce the amount of coconut oil at all, if I used Mayver’s Peanut & Coconut Spread? Ta, Stacey

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      Fine – Possibly just up the coconut oil a little more but should be fine with up to half / 2/3 a cup of ‘bits’ mixed in. Enjoy!

  2. Oh delicious! I messed up the cocoa measurements and had to ad lib with the honey. And I don’t know what quantity of nuts I used in the end but none of that matters apparently – it worked! And I haven’t got my usual afternoon sugar craving! Awesome!

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  3. I’ve made this a couple of times now and I know it’s going to go on repeat. While I’ve made similar before, the thing I really like about this is the symmetry of the quantities – it’s easy to memorise the 100g / 40g so I won’t have to look it up each time. I’ve just ground up 100g almonds at the start (rather than using nut butter as such) and it works fine. I’m looking forward to trying some different add-ins for variation. Great recipe, thank you!

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      Exactly Judith – That’s why I tried for that, so that we could have it be super easy to remember. So glad you’re loving it and crushing the almonds first is a great idea and variation. Happy weekend x

  4. Pingback: I can’t believe it’s not Milo | Low Tox Life

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  5. SENSATIONAL! 🙂
    Subbed peanut for mix of macadamia butter and tahini (coz that’s what I had)- and so so easy, delicious and cheaper than organic-shop-bought-equivalents. Thanks, Alexx

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  6. I’ve just made this for the second time, and I’ve realised there is a problem. That’s okay, next time I make this I will fix it.

    I’ll double the recipe.

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