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Blood sugar friendly fudge

Christmas time is the time where people spend a ton of money on delicacies and fancy foods and drinks - it's the time of pleasure and indulgence. But many are feeling bad after these days: sugar hangover, eaten too much, too much alcohol, not enough movement and too much family are often leaving many feeling lethargic, heavy & bloated after the holidays. Make sure you go back to my article on how to best mitigate the effects of the holidays here.

For those wanting to indulge without seeing your waistline expand or for those who are sensitive to dairy, gluten or lactose intolerant, here comes an easy recipe you can make at home:


  • 1 cup (about 200ml) extra virgin coconut oil

  • 2 ounces - about half a pack (100g) unsweetened dark chocolate

  • ½ cup unsweetened raw cocoa powder

  • 2 TBSP of monk fruit sweetener or maple syrup (you could also use a small sweet potato mashed

  • Small pinch of sea salt & cinnamon

  • Optional: orange or mint essential oil, raw cacao nibs, espresso beans or nuts to add a bit of crunch


  1. Melt coconut oil and chocolate in a small saucepan over medium-low heat. Stir in cocoa powder, sweetener, cinnamon and salt and whisk until completely combined. Taste and adjust if needed.

  2. Off heat, stir in orange or mint essential oil one drop at a time until you reach the desired level of taste

  3. Pour fudge into ice cube trays or a silicon cake mold & sprinkle with cacao nibs, espresso beans or nuts

  4. Put into the fridge until solid. If using cake mold, cut the fudge in pieces once set and then put into the fridge.

  5. Store in a sealed container in the fridge for up to two weeks.

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