+ Well Nourished | Healthy Mint Chocolate Fudge Recipe

Mint Chocolate Fudge

Before kids, my husband and I lived in Ireland and made many life-long, dear Irish friends. After we left Ireland we backpacked through South America where we decided to ‘just get married.’  Now when you’re travelling, you have no idea what the date is, so we were really thrilled when we realised that we just happen to share our vows on St. Patricks Day (a lovely co-incidence).

So given today’s double special occasion, I thought I should share another of my favourite treats, a raw Mint Chocolate Fudge that I can’t make too often because I just can’t stop eating it!  This green delight is for all my nearest and dearest Irish mates too – Happy St. Patricks Day.

Why is it healthy?
Macadamia Nuts contain numerous health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health and wellness. They are a great source of protein, fibre and essential fats (and are my favourite tasting nut). The health benefits of coconut I’ve written about here and coconut oil here. A little spinach adds anther source of plant-based nutrition and is a wonderful natural ‘green’ colouring.


Mint Layer
160 gram (2 cups) desiccated coconut
300gram (2 cups) macadamia nuts
10-15 drops food grade peppermint oil (I used DoTerra) – I like a strong minty flavour, but you can adjust this to suit your taste by adding and tasting.
85 grams (¼ cup) sweetener (rice malt syrup or coconut nectar)
Handful of baby spinach leaves, stalks removed (optional)

Chocolate layer
200 gram (1 cup) raw cacao butter OR raw, extra virgin coconut oil (or a combination of 100 gram of each), melted. I used 100% coconut oil for this slice.  You could also just melt dark chocolate if you’d prefer.
30 grams (⅓ cup) cacao powder
2-4 tablespoons of brown rice syrup (you can adjust the sweetness to your taste)

  1. Method
    In a powerful blender or food processor, process the coconut and macadamia nuts, scraping the sides ever few seconds. You are looking to make a smooth paste. Don’t over process or it may separate. TMX 30 seconds, speed 7-8.
  2. Add the sweetener, peppermint oil, and spinach and blend until the spinach has been fully pureed, though. You don’t have to add the spinach if you’d prefer a white over green mint layer. TMX 30 seconds, speed 5-6.
  3. Spread over a small lined slice tray and freeze until firm to touch (approx. 30 minutes).
  4. Make your raw chocolate once the mint layer is set by combining all of the ingredients over a very low heat, whisking together well.  TMX temp 37, 1 minute, speed 4.
  5. Pour immediately over the mint layer and return to the freezer to set (approx. 10 minutes).
  6. Cut and store in the fridge or freezer.

Fructose friendly
Choose rice malt syrup as your sweetener.

Macadamia Nut-free
Cashew nuts work well too.

No Mint oil
You can sub peppermint essence or even fresh mint to replace the spinach (I haven’t recipe tested this, but keen to next time I make it).

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Mint fudge 3

  • Nicole

    Georgia can you suggest a substitute for coconut? I’m intolerant to coconut products and wondering if more nuts might work? Blanched almond meal maybe? What do you think?

    • Yes Nicole, I’d sub with either more macadamias or almond meal for sure, G x

  • Leah

    Im new to attempting a grain free diet. Is this grain free if you’re using rice syrups?

    • Leah, coconut nectar, maple syrup and honey are your best grain free ‘syrup’ style sweeteners (all interchangeable with rice malt syrup) G x

  • Jen

    Delicious recipe, thank you! I made this last night, and used peppermint essence (probably about a teaspoon, and put a little in the choc layer to tone down the strong flavour of the coconut oil I used). A little seems to go a long way – just a small piece satisfies a sweet craving. Will make this again, I’m sure. Thank you Georgia!

    • Yes Jen, I agree, a little does go a very long way. Glad you enjoyed it as much as I do. G x

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