Chocolate Nut Fudge
Recipe type: gluten free, vegan
Prep time: 
Cook time: 
Total time: 
Serves: 10-15 squares
  1. Line a 8” x 8” square baking tray with parchment paper, set aside.
  2. Place chocolate, coconut oil and condensed coconut milk in a medium sized pot over medium-high heat.
  3. Melt ingredients together until smooth, approx. 2 minutes, stirring occasionally.
  4. Add icing sugar and continue to cook on medium-high heat for a further 3-5 minutes. The mixture should be on a continuous rolling boil. Ensuring it doesn’t boil over, stir occasionally.
  5. Stir through nuts and take off heat.
  6. Pour into prepared baking pan.
  7. Refrigerate until set, approx. 1 hour.
  8. Cut into squares straight out of the refrigerator, this will make the fudge easier to slice.
  9. Serve and Enjoy!
*If you don’t have Tigernuts, any nuts will do. Such as almonds, pecans or brazil nuts.
* You can purchase Tigernuts Peeled Snack here. Or alternatively, use chopped walnuts or chopped pecans.
Store in an airtight container, refrigerated, for 1 - 2 weeks.
Recipe by Wholesome Patisserie at