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Chocolate Walnut Fudge Cookies

Post-holiday blues got you down? Need a pick me up? Here’s something that’ll lift your spirits:

chocolate is healthy.

That’s right. Let it sink in.

The Latin name for chocolate is Theobroma Cacao, or 'food of the gods.' But we’re not talking Hershey's kisses or candy bars here. Quality is the name of the game.

Most notable is chocolate's effect on the aging process. Cacao contains a compound called epicatechin which has been studied for its ability to enhance the production of mitochondria, the so-called powerhouses of our cells. While mitochondrial damage has been shown to accelerate the aging process (leading to more age-related diseases like Alzheimer's), the creation of new mitochondria (and the protection of existing ones) has been shown to protect against age-related damage and disease.

It’s simple, really: good quality chocolate, good quality life.

Bredesen Protocol Approved 

Plant Paradox Approved



Gluten Free

Grain Free

Dairy Free: Replace ghee with coconut oil


2 c Almond Flour

4 Tbsp Cacao Powder

1/2 tsp Sea Salt

1/4 tsp Baking Soda

4 Tbsp Ghee, Melted

2 Eggs

2 tsp Vanilla Extract

2 Tbsp Nut Milk of Choice

1/2 tsp Pure Monk Fruit or Stevia *

1/2 Lily’s Dark Chocolate Bar, Melted

1/3 c Walnuts, Chopped

Optional: 1/3 c Lily’s Chocolate Chips

* If using a liquid form of monk fruit or stevia (instead of powder), use 2 tsp.


  1. Preheat oven to 325°F.

  2. In a large bowl, add the almond flour, cacao powder, sea salt, and baking soda. Mix well.

  3. In a separate bowl, add the wet ingredients: melted ghee, eggs, vanilla, and nut milk. Using an electric or hand mixer, mix well until just incorporated.

  4. Add the pure monk fruit to the wet ingredients and stir.

  5. Add the melted chocolate bar and stir again.

  6. Slowly, add the dry mixture to the wet mixture and stir until fully incorporated. The batter should be thick and sticky, but dry enough to form a dough ball in your hands. If the batter is too wet, refrigerate until firm enough to roll into dough balls with your hands or a cookie scoop.

  7. The dough balls should be about 1-2 Tablespoons in size. Spread the dough balls out on a greased or parchment-lined tray. For thinner, flatter cookies, press the dough balls down with a fork or spoon.

  8. Bake for 10 minutes. Let cool for a few minutes before serving.

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