Food / Wellbeing

A jaffa fudge for guilt-free indulgence

Fudge sounds incredibly indulgent and naughty, but this one changes the rules of engagement. Raw cashews, with their simple and somewhat neutral flavour, and coconut oil lay the foundations of this beauty, making it rich in nourishing fats and far from the sugary ingredients traditionally used. Boosted with zesty chocolate flavour from orange and cacao with just a touch of rice malt to sweeten the deal. The ultimate nourishing indulgence with the flavours of an old favourite - the jaffa.

Jaffa Fudge


1 1/2 cups raw cashews
1/4 cup raw cacao powder
3 teaspoon orange zest
3/4 cup coconut oil, melted
1/3 cup rice malt syrup
1 teaspoon vanilla extract

Opt: dried orange pieces


Place cashews, raw cacao powder and orange zest in a food processor and blitz to a fine crumb. You can blitz for longer and turn it to a butter consistency if time allows, but a crumb works well too.

Add coconut oil, rice malt syrup and vanilla and blitz briefly again so it becomes a liquid consistency. Don’t over blitz at this stage as it will become too thick.

Line a loaf tin with greaseproof paper and pour mixture into tin. Top with dried orange pieces if desired, then place in fridge to set for about three hours.

Remove from fridge, slice into pieces and serve. Store in fridge or freezer up to two weeks.

Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.