NO Bake Chocolate Fudge hand-made “Truffles”


Small batch in Mini Prep

 ½ Cup raw cacao powder (no added sugars or dairy)

2-3 Tablespoons coconut oil
¼ Cup or ½ of a small ripe avocado

1 Cup macadamia nuts

2-3 Tablespoons honey

2-3 Tablespoons maple syrup
Pinch of Celtic sea salt

Optional Additions: 1 tsp vanilla, ¼ tsp cinnamon and/OR ½ C chopped almonds


Place all ingredients, (EXCEPT additional chopped almonds), in a blender, Vita Mix, or food processor and blend until smooth. If using additional ingredients, stir the vanilla or cinnamon while blending, but the nuts best stirred in AFTER blending.

Lightly grease a large glass storage dish or bread loaf pan (about 4-5 x 4-5”) with coconut oil and spoon in the fudge mixture. Freeze for at least 30 minutes or overnight. Fudge must be stored in refrigerator to keep firm.


  1. Cut fudge into squares.
  2. If making ‘truffles” have toppings ready: coconut shreds, raw cacao, crushed peppermint, chopped nuts, chocolate or rainbow sprinkles, ect…
  3. To make into “truffle” balls, grease hands with coconut oil and mold fudge squares rolling them in your hands. Keep a wet cloth handy to wipe hands.
  4. Roll fudge balls into desired toppings covering them completely.
  5. Again, return and store fudge in the refrigerator until ready to serve or bring to a party. Best when served cold.

TO MAKE A Double batch: Use an 8×8 glass dish and double ALL the ingredients.

1 C raw cacao powder (no added sugars or dairy)

½ C coconut oil
½ ripe avocado
¾ C macadamia nuts

¾ C honey

½ C maple syrup
¼ tsp sea salt

NOTE: Store in freezer until ready to use or serve or give as a gift! Keeps for up to a month. We stored them cut into squares or balls in a zip lock baggie. Great treat to have on hand!






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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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