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.
30 Second Freezer Fudge 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
- Melt coconut oil and peanut butter together on stove OR 2 minutes 80C speed 3 in thermomix
- Then add everything else and simply mix with a spoon until well combined OR blend 5 seconds in a thermomix, speed 5.
- 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)
- Lift out and cut into chunks and serve on a chopping board. Scatter peanuts optionally – In my view, it makes it!
- Enjoy!
Comments 33
ermegerd …. so good.
Author
You’ve made it already? Yay. Glad you enjoyed x
Om my goodness – I love it when I read a recipe and I have all the ingredients – YES!
Author
How did you go!? Well… I guess that’s a silly question – How long did it take to all go!? 😉 x
So good! My new favourite chocolate recipe
Author
So glad you’re loving it Marie x
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
Author
Yes you might want to drop it to 70-80g x
How do you think this would hold together if I mixed the toasted nust/seeds through?
*nuts*!!
Author
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!
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!
Author
It’s a super forgiving recipe indeed – Approximations are all good and glad you enjoyed it x
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!
Author
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
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Wow! Thanks, Alexx. I added chopped macadamias to the mix, then froze. Delicious, and loved by all party members
Author
Super welcome Dee. Glad you enjoyed it x
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
Author
Flexible isn’t it!? So glad you are enjoying it x
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.
Author
Tanya sorry I missed your comment – love it. Smart woman! x
I made this for my neighbours and they loved it. So delicious and super easy to make. Thanks Alexx 🙂
Author
Awesome Nat – such a crowd pleaser and quick whip up isn’t it!? x
Hi Alexx, I made this last week as I was craving chocolate and had no baking goods in my house – but had everything for this recipe. Holy smokes!!! Sensational! Made both a black tahini and the PB version. Love both! So much so that I had to whip up another batch last night because my husband and I had demolished the first batch. Thanks so much for this recipe, its a winner and will be on high rotation in our house! xx
Author
So glad you and your hudband are loving it Olivia xx
This is so amazing ! It’s my new obsession and my husband loves it too. And he’s fussy with my alternative recipe choices. I add a good pinch of Celtic sea salt and two handfuls of raw macadamias – so damn delicious!
As a breastfeeding Mumma running on very little sleep this gives me a boost, a hit of good fats and crushes the chocolate cravings. Thank you!
This fudge is SERIOUSLY good! I modified a little – doubled maple syrup quantity & scattered a heap of mixed activated nuts on bottom of dish prior to pouring mixture in, then scattered a smattering of sultanas on top along with a single grind of salt. Best fruit & nut chocolate on Earth! A friend has just given me some authentic turkish delight so making again and including that instead of sultanas. It’s the type of recipe you can play around with to your heart’s content. Thank you!
Id love the official nutritional information if its available? ?
Made this and it was AMAZING!! i think could be a great snack for my pregnant friend with gestational diabetes who is craving chocolate!! I made my batch with maple syrup. Yummy! !
This is my go-to recipe for making homemade chocolate. Instead of making in a pan, I pour into little chocolate moulds so they are bite sized pieces. I also like adding different things in to vary it up e.g nuts, seeds. I’ve been using this recipe for over a year and it is always my go to!
Author
So glad you love it Madeline. Love the individual chocolate idea. Have you tried adding in inca berries? So delicious and add a lovely tartness.
After its all made and ready does it have to stay in the freezer or can I leave it in the fridge
Author
You can keep it in the fridge. Comes down to preference. I savour each piece when it is frozen 🙂