That chuffed little smile he gets when I give him something to eat… the words “this is yummy mumma” after he takes a mouthful… they mean absolutely everything. It’s these moments that solidify for me that I’m doing the right thing here, by throwing my nutrition hat wholly and solely in to nourishing the next generation so that we can create happier, healthier futures for our children. It proves to me that wholefoods can be both nutritious and delicious and that they can be created, no matter your time, skill level or budget.

These freezer fudge cups are the kind of sweet snack that will give your kids energy, boost their brain function, heal their guts, satisfy their hunger and fill their tummies, without leaving them bouncing off the walls after. Sound good? New and breast feeding mumma’s this is also a great sweet snack for you to grab in those weary and famished moments, providing you with some much-needed extra calories for your growing baby, and some essential nutrients to help your body heal after birth.

Nut butter, coconut oil and dates combine to make them sweet and fudgey, plus there’s gut-healing collagen powder in there too – good gut health is a key foundation for our kids health. Collagen also supports healthy growth and repair of bones, muscles, joints and skin – so important for rapidly growing little bodies and post-birth nourishment. They also contain a nice dose of healthy fats, protein, fibre, vitamin E (protects cells & tissue from oxidative stress, red blood cell formation), calcium (healthy bones, teeth, muscles & nervous systems) and zinc (immune function, cell growth, wound healing) in each mouthful too.

Just whizz all the ingredients together in the blender and pour in to patty pans or silicone muffin cups – they’re that easy to make (the hard part is waiting for them to set in the freezer). Remember, this fudge is raw, so it will start to melt once you take it out of the freezer – it’s best to enjoy straight away.

You can use any nut butter for this recipe – you might be a peanut butter family, but I find almond or cashew work the best, because they’re on the smoother and sweeter-side. Because of their high fat content, nuts easily absorb pesticides, so purchase organic or pesticide-free nut butter where possible. If you want a more economical nut butter that you can easily make at home, check out my recipe for Sunny Nut Butter here.


Makes: 24 – Prep time: 5 mins – Cool time: 1 hr


1 cup nut butter
3/4 cup coconut oil, melted
5 medjool dates, pitted
1 Tbsp hulled tahini
1 Tbsp pure maple syrup (or sweetener or choice)
1 Tbsp hemp seeds
1 tsp vanilla extract
¼ cup collagen powder
¼ tsp sea salt


  • Add all ingredients except the collagen powder to a high-speed blender and whizz until you have a smooth consistency.
  • Add collagen powder and blend at medium speed, just to combine.
  • Place a tablespoonful of the mixture in to patty pans or silicone muffin cups – you could also pour in to a slice tray or loaf tin and cut it up in to squares once frozen.
  • Put in the freezer to set for at least 1-hour.
  • Enjoy straight from the freezer!
Happy Cooking!
Lucy x


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