This fudge recipe from Camerino Bakery is so good that it's almost addictive.

"This recipe is incidentally dairy-free, egg-free, vegan and gluten-free. Some might even say this recipe is good for you. Here’s what I think: good quality dark chocolate is good for your heart. Good quality nuts are good for your brain. Baking is good for your reputation; I mean soul. Baking is good for your soul." – Caryna Camerino

Yield: Serves 10


  • 900g 70% chocolate, roughly chopped
  • 1x400ml tin coconut milk
  • 50g flaked almonds
  • 50g desiccated coconut
  • 50g dried cranberries
  • 50g walnut pieces


  1. Line a 23cm square tin with baking parchment. Melt the chocolate and coconut milk together slowly in a pot, stirring often.
  2. Stir in half of the almond, coconut, cranberries and walnuts. Pour the mixture into your pan.
  3. Sprinkle the rest of the almond, coconut, cranberries and walnut pieces on top. Chill in the fridge overnight.

TIP: To cut the fudge, lift it out of the pan first and use a hot, sharp knife.