Maple Walnut and Macadamia “Fudge” 217
Thick slabs of rich coconut and macadamia nut “fudge” are sweetened with maple syrup and loaded with walnuts.
Maple Walnut and Macadamia “Fudge” Prep Time: 10 mins
Ingredients 1 cup raw macadamia nuts ⁄2 tsp. maple extract
1
2 TB. pure grade B maple syrup ⁄4 cup virgin coconut oil, melted
3
⁄4 tsp. sea salt
1
⁄2 cup walnuts, chopped
1
Chill Time: 3 hours
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Yield: 12 bars
Serving Size: 1 bar
In a small food processor, pulse raw macadamia nuts until a dough texture forms. Add maple extract, grade B maple syrup, virgin coconut oil, and sea salt and purée until blended.
Line a small 53⁄4×31⁄4×2-inch (14.5×8.25×5cm) loaf pan with parchment paper. (Alternately, line a 12-cup muffin tin with paper liners.)
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Maple extract gives this fudge a unique flavor, but if you have trouble finding it, you can use 1⁄2 tsp. vanilla extract instead.
Spread walnuts evenly in the bottom of the loaf pan. Pour fudge over top. Refrigerate for 2 to 3 hours, or until firm. Cut into 12 equal slices and serve.
Nutrition per Serving 92% Protein 3% Fat
5% 5.0:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
245
25g
2g
4g
1g
3g
