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, gluten-free, dairy-free 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.
Health benefits
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.
Ingredients
The mint layer uses desiccated coconut, macadamia nuts, peppermint oil (or peppermint extract), and a sweetener of your choice. The chocolate layer is made from cacao butter or coconut oil, cacao powder, and your preferred natural sweetener.
How to make healthy Mint Chocolate Fudge
Process the coconut and macadamia nuts into a smooth paste, then blend in the sweetener, peppermint oil, and optional spinach. Spread this minty mixture into a tray lines with baking paper (parchment paper) and freeze. Melt the cacao butter or coconut oil with cacao powder and sweetener, pour it over the mint layer, and freeze until set.
Serving suggestions and how to store
Store this fudge recipe in the fridge or freezer as it melts easily in warmer temperatures. Serve directly from frozen for the best texture and flavour.
Vary this mint chocolate fudge to suit
For a fructose-friendly version, use rice malt syrup. Make your own raw chocolate to keep it dairy-free and vegan. If you’re out of macadamias, cashews work just as well. No mint oil? Try using peppermint essence or even fresh mint!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
For more delicious, healthy sweet treats, click HERE.
Ingredients
Mint Layer
- 160 g desiccated coconut (2 cups)
- 300 g macadamia nuts (2 cups)
- 10-15 drop/s food grade peppermint oil or peppermint essence (I like a strong minty flavour, but you can adjust this to suit your taste by adding and tasting)
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 handful/s baby spinach -stalks removed (optional)
Chocolate layer
- 200 g cacao butter (1 cup) 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 g cacao powder (⅓ cup) unsweetened Dutch process or raw
- 2-4 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)
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. If you have a Thermomix, blend 30 seconds, speed 7-8.
- 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. If you have a Thermomix blend 30 seconds, speed 5-6.
- Spread over a small slice tin lined with baking paper (approx. 17 x 27cm) and freeze until firm to touch (approx. 30 minutes).
- Make your raw chocolate once the mint layer is set by combining all of the ingredients over a very low heat, whisking together well. If you have a Thermomix, heat temp 37, 1 minute, speed 4.
- Pour immediately over the mint layer and return to the freezer to set (approx. 10 minutes).
Store
- Cut and store in the fridge or freezer. Like most raw treats it doesn't hold up in the heat so serve from frozen.
Variations
Fructose friendly
Choose rice malt syrup as your sweetener.Dairy-free
Make your own raw chocolate for the chocolate layer.Vegan
Choose rice malt or maple syrup as your sweetener. Make your own raw chocolate for the chocolate layer.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).I'd love to hear how you like this - its a personal fave. Post a comment or rate this recipe.
Family Ad
Nicole says
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?
Georgia Harding says
Yes Nicole, I’d sub with either more macadamias or almond meal for sure, G x
Leah says
Im new to attempting a grain free diet. Is this grain free if you’re using rice syrups?
Georgia Harding says
Leah, coconut nectar, maple syrup and honey are your best grain free ‘syrup’ style sweeteners (all interchangeable with rice malt syrup) G x
Jen says
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!
Georgia Harding says
Yes Jen, I agree, a little does go a very long way. Glad you enjoyed it as much as I do. G x
Andrea says
I wonder if I could use actual mint leaves, in place of the peppermint oil and to give it the green colouring ??
Georgia Harding says
I have tried this and yes it is okay. I did find the mint leaves didn’t ‘disappear’ the same way spinach does (the leaves are courser I think so i dint like the texture as much) and I did still needed to add peppermint oil also (just not as much). Hope this helps Andrea G x
Paulene says
Hi
Im just loving your recipes. Could you use orange essence to get a jaffa flavour
Kindly
Paulene
Georgia Harding says
Yay – so glad you are enjoying them. Yes definitely- I think that would be delicious Paulene. G x
Ashley Miller says
This slice is really delicious and so quick and easy to make! I made it for my mint loving hubby for his birthday and it was a winner ? it’s also very more-ish…you have been warned! Haha!
Georgia Harding says
So glad he loved it and yes – it should come with a warning ? G x