Cinnamon-Rose Cacao Fudge
Recipe type: Dessert
  • 1 cup melted coconut oil
  • ½ cup creamy almond butter
  • ¼ cup raw cacao powder
  • 1-2 tbsp maple syrup
  • 1 tsp maca powder (optional)
  • ¼ tsp cinnamon
  • ¼ tsp vanilla extract
  • 5 drops rose water
  • Rose petals, for garnish (about 2 tbsp)
  1. Whisk all ingredients except rose petals together until smooth. Use an immersion blender if the almond butter needs help incorporating.
  2. Pour into mold of choice, or bottom of a loaf pan to about ½ inch high and sprinkle rose petals on top.
  3. Freeze until set, 15-20 minutes for softer fudge if you just need your fix ASAP, at least an hour for a more candy-bar-like snap. If it's in a loaf pan, take it out at 20 mins to slice into bars or triangles while it's still soft.
I store mine in the freezer, but it can be stored in the fridge. Room temp will melt the coconut oil and things will get messy.

Be careful not to put too much rosewater, otherwise you could get into soapy territory. 5 drops doesn't even fill my smallest measuring spoon so I really do suggest using a dropper if you can.
Recipe by good witch kitchen | boston holistic nutritionist at