CHOCOLATE FUDGE (The Allergy/Intolerance Friendly Version)

by Samantha Bake Clinical Nutritionist

This recipe is vegan, refined sugar free, nut free, gluten free ?

Rich in antioxidants, magnesium and protein provides precursors for neurotransmitters serotonin and dopamine

PREP TIME: 30 minutes
SET TIME: 60 minutes in freezer
STORAGE: air tight container in freezer for up to 4 weeks or fridge for 7 days
SERVING SIZE: small squares (high calorie)


  • 1 cup pepitas + 1 cup sunflower seeds
  • 1 tablespoon rice bran oil (optional)
  • 1 cup coconut oil
  • 1 cup cacao or Dutch Chocolate + 1 tablespoon
  • 1/3 cup maple syrup
  • decent pinch of sea salt
  • Decent splash of vanilla essence/vanilla bean paste

I should add this makes quite a large batch (basically because you need to be grinding a decent amount of seeds to make a butter). If you are using a purchased nut or seed butter then just halve the ingredient quantities to make a smaller batch.


Lightly toast pepitas and sunflower seeds.
Allow to cool slightly then blitz in the Thermomix (or other high speed blender) on speed 10 for 30 seconds. Scrap down sides. Add 1 tablespoon rice bran oil (if needed) & blitz another 30 seconds on 10.
Melt coconut oil in a bowl.
Add in pepita/sunflower butter, cacao or Dutch cocoa, maple syrup, salt and vanilla bean paste.
Mix until smooth, taste and add extra sea salt, vanilla or cacao depending on your tastes.
Line a tray or Tupperware with baking paper & put in the freezer to set. Then TRY & wait. Does need to be kept cold so store in fridge or freezer.
If you have concerns about you or your families nutrition, book an appointment with Samantha Bake Clinical Nutritionist by phoning 1300 1REMED or 1300 173 633 book online