Paleo White Christmas Fudge

Paleo White Christmas Fudge

Last year I made White Christmas Fudge with all sorts of super foods, however, because last year’s recipe included puffed brown rice (or quinoa) it doesn’t tick the paleo box. So this week, I decided to make a Paleo White Christmas Fudge, which is closely based on my Superfood White Christmas but also inspired a little more by my heavenly Salted Caramel Macadamia Dream recipe too.

In this fudgy version of a Christmas Classic, you’ll find:

Protein – macadamia nuts, pistachio nuts and almonds
Natural sugars – honey, cranberries and goji berries
Antioxidants – raw cacao butter
Antiviral properties – coconut oil
Dietary fibre – shredded coconut

This delicious and easy Paleo White Christmas Fudge recipe is free of grains, refined sugar, dairy, hydrogenated oils, gluten and soy.

This recipe is safe for toddlers, however, if you do plan to share this dish with really little ones, then I would recommend chopping the roasted nuts before popping them into the mix – just to be on the safe side.

Paleo White Christmas Fudge

Makes 25 serves

Preparation Time: 20 minutes

Freezing Time: 1 hour


Vitamix blender/ food processor
Mixing bowl
20 x 20cm square cake tin


300g macadamia nuts
100g raw cacao butter, melted
100g coconut oil, melted
1 tsp vanilla powder (or essence/extract)
1 tbsp honey (or maple syrup)
1 pinch sea-salt
100g dried cranberries
50g goji berries (or chopped apricots)
50g pistachio kernels, dry roasted*
50g almonds, dry roasted* (or flaked almonds)
50g shredded coconut
Extra: coconut, dried berries and nuts to garnish

*To dry roast nuts, bake in an oven, preheated to 160 degree Celsius, for 15 minutes.


Line a 20 x 20cm cake tin with baking paper and set aside.

In a Vitamix blender or food processor, whiz to combine the: macadamia nuts, melted cacao butter and coconut oil, vanilla, honey and sea-salt.

In a separate mixing bowl, add the remaining dry ingredients and toss to combine: cranberries, goji berries, pistachios, almonds and shredded coconut.

Add the wet mixture to the dry ingredients and stir until evenly combined.

Pour the mixture into the lined cake tin and spread to the corners, ensuring the mixture is sitting level.

Sprinkle the top with extra dried fruit, nuts and coconut and place on a level shelf in your freezer to set, for 1 hour.

Once set, slice into cubes for serving, but keep chilled until ready to serve.


Store your Paleo White Christmas Fudge in an airtight container in the freezer

Cath Noonan

Cath Noonan is a strong believer in the Paleo lifestyle. Her influence comes from a largely self-sufficient rural Queensland upbringing and her main motivation comes from her family. As a young mum, it’s important for Cath to be on top of her game and a healthy diet is how she achieves this. Cath is now based in Bondi and is the sole monthly recipe contributor for the Beast Magazine. Cath also has a recipe featured in Sarah Wilson’s I Quit Sugar Chocolate E-Cookbook. Cath is a passionate health-foodie and she loves making healthy wholesome paleo food from scratch. It's her absolute pleasure to share her recipes, all of which are recorded on her beautiful blog,

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