Rose and Macadamia Fudge

"A delicious, gluten free, dairy free and refined sugar free treat."
-- @ournourishingtable_

A Note from Feedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Jump to Section
  • Recipe Card
Prep time 2hrs
Cook time 10mins
Serves or Makes: 16 pieces

Recipe Card


  • 3/4 cup cacao butter (in chunks, or roughly chopped before measuring)
  • 3/4 cup macadamia nut butter
  • 1 vanilla bean pod
  • 2 tablespoons maple syrup
  • 2 tablespoons dried culinary grade rose petals


  • Step 1

    Place cacao butter into a stainless steel or glass bowl atop a saucepan of boiling water and stir continuously until melted.

  • Step 2

    Once cacao butter is melted, turn off the heat and remove the bowl from the saucepan to set aside.

  • Step 3

    Take a sharp knife and slice the vanilla pod right down the middle, being careful not to cut the whole way through the pod. Open up the pod and use the blunt side of the knife to scrap out the seeds.

  • Step 4

    Add the vanilla seeds to the cacao butter as well as the honey (or maple syrup) and macadamia butter and whisk to combine.

  • Step 5

    Pour the fudge mixture into a baking paper lined loaf tin and place in refrigerator.

  • Step 6

    After about 20 minutes, remove fudge from fridge and sprinkle with rose petals. Return to the fridge for at least 2-3 hours or until completely set.

  • Step 7

    Once completely set, use a sharp knife to neatly slice the fudge into cubes.

More from @ournourishingtable_