Peppermint & Almond Fudge


2 ½ cups Raw Almonds

½ teaspoon Himalayan Salt

2 ½ cups Soft Pitted Medjool Dates

5 Tablespoons of Coconut Oil

4 Tablespoons Raw Cacao Powder

1 Pinch Cinnamon

5 drops of dōTERRA Peppermint Essential Oil


Soak the pitted medjool dates in hot water for 30 minutes then drain and set aside.

Roast the almonds in a 180 degree oven for 10 minutes. Allow them to cool

Place the almonds in your food processor along with the salt and blitz on a fast speed for up to 10 minutes until you have smooth nut butter.

Add in all other ingredients and combine until you have a smooth fudgy consistency.

Line a small slice tin and press in the fudge. Allow to set in the freezer for 2 hours before slicing up to enjoy.

Keep this delicious fudge in the freezer!

About the Author Rebekah Teng

G’day! Thanks for visiting and reading my blogs. As a busy mum of 2, I am a passionate health educator who loves helping people learn about essential oils and natural solutions. Get in contact with me to learn more about the wonderful benefits of pure essential oils.

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