Triple Layer Fudge

tsbu triple layer fudge 530w exposure jpg image8Who doesn’t love a great fudge recipe?

What’s even better? When you have three different layers to enjoy.

Inspired by Mayver’s pure state spreads this could possibly be our best fudge yet.

This recipe is paleo inspired, raw, no bake, lactose free, gluten free, fructose free and refined sugar free.


  • Makes: 20 pieces
  • Prep time: 45 mins
  • Setting time: 60 mins
  • Difficulty: easy
  • Dish: square tin 8 x 8 inch lined with baking paper

Ingredients for the hazelnut & cacao layer


1 cup of shredded coconut – to give a texture in the layer
1/2 cup coconut oil (we used J’Adore Raw Organic Extra Virgin Coconut)
1/4 cup Mayver’s All Natural Hazelnut & Cacao Spread
2 tablespoons of The Sugar Breakup Organic Golden Rice Malt Syrup
1/2 teaspoon of vanilla extract (we used Equagold pure vanilla extract)

Ingredients for the peanut & coconut layer

1 cup of coconut flakes or chips (don’t use desiccated coconut, as it’s too dry)
1/2 cup coconut oil (we used J’Adore Raw Organic Extra Virgin Coconut)
1/4 cup Mayver’s All Natural Peanut & Coconut Spread
2 tablespoons of The Sugar Breakup Organic Golden Rice Malt Syrup
1/2 teaspoon of vanilla extract (we used Equagold pure vanilla extract)

Ingredients for the omega 3 layer

1 cup of coconut flakes (don’t use desiccated coconut, as it’s too dry)
1/2 cup coconut oil (we used J’Adore Raw Organic Extra Virgin Coconut)
1/4 cup Mayver’s Omega 3 nut and seed spread
2 tablespoons of The Sugar Breakup Organic Golden Rice Malt Syrup
1/2 teaspoon of vanilla extract (we used Equagold pure vanilla extract)


Each layer is made exactly the same way. So do this three times

  1. Line your dish with baking paper.
  2. In a blender or a Thermomix place the coconut and coconut oil and blend until it becomes a creamy texture, and creates a coconut butter. The hazelnut & cacao layer will be grainier.
  3. Add the golden rice malt syrup, Mayver’s spread and vanilla extract. Mix together until it’s creamy. It takes less than a minute.
  4. Place the mixture into your dish and spread out evenly.
  5. Place a layer on top of the fudge. We used slightly crushed Brookfarm Macadamia in our first layer. We used crushed up The Sugar Breakup Toffee Crunch in our second layer. On top of the third layer we placed coconut flakes and a couple of toffee shards. You can put anything you like between the layers.
  6. Place into the freezer and make the next layer, repeating the above instructions until you’ve created your three layers
  7. Once you’ve placed your third layer put it back into the freezer for a further 20mins. Then take it out of container (make sure it’s set) and cut into delicious squares and enjoy.
  8. Keep in an airtight container in the fridge or freezer.

Optional Layer Selection

2 thoughts on “Triple Layer Fudge

  1. Just used the hazelnut chocolate layer to make a hedgehog slice with leftover Christmas cookies. Nicer than the standard recipe

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