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Food and Recipes

Chocolate Walnut Fudge Recipe

By Melanie Gulliver

This month I am sharing one of MY all-time favourite recipes; chocolate walnut fudge.

This takes about 10 minutes to make and then you leave it to set in the freezer. Really rich tasting and without any refined sugars, it is a fantastic treat for when you need a boost. You should keep the chocolate in the fridge as it will melt at room temperature due to the coconut oil in it. You can even keep it in the freezer and take out a few minutes before you want to eat it- it does not set rock hard.

Those of you following a keto diet can use this recipe to make ‘fat bomb’ treats by substituting the maple syrup for a few drops of stevia, xylitol or erythritol , or go hardcore and omit any sweetener altogether. I like to keep some of this in my freezer at all times for when unexpected guests arrive or I need an energy boost.


Makes about 16 small squares


1/2 cup virgin coconut oil

1/4 cup raw almond butter (or nut butter of choice)

1/2 cup raw cacao powder

1/2 cup pure maple syrup (or other liquid sweetener)

1 tablespoon pure vanilla extract

pinch fine grain sea salt, to taste

1/2 cup raw walnuts, roughly chopped


1. With electric beaters, beat together the coconut oil and almond butter.

2. Sift in the cocoa powder and beat again until combined.

3. Pour in the maple syrup, vanilla, and salt and beat until smooth.

4. Stir in the walnuts.

5. Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even.

6. Freeze for about 1 hour, or until solid. Slice into small squares and prepare to be seduced. Serve direct from the freezer.



Melanie Gulliver is the Clever Chef and a Director of The Clever Kitchen, a local company delivering organic nutritious wholefood meals to Monaco and along the Cote d'Azur, and holding regular nutrition workshops in Monaco and Nice.  Melanie takes orders for custom cakes and events as well.


Contact details:, +33 (0)6 15 21 63 53
Instagram: and @thecleverkitchen

Thursday, 28 March 2019    Section: Food and Recipes
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