Healthier baileys fudge

Remember I told you I wanted to make my original Baileys pistachio fudge recipe over? Well today I did. I still did put Baileys in it as well as chocolate chips but this healthier Baileys fudge is way better than the regular version.

Baileys pistachio fudge

Granted each piece should be considered as a treat but this recipe has 1 cup of white chocolate chips instead of 3 bags. Don’t get me wrong, the other recipe is good but the sweetness is a bit over-powering for me. I will take a piece here and there but I rather have something a bit less sweet and healthier for me!

This is my first fudge recipe of the year and I think it will be my last. I wanted to tackle another mint candy cane version but I think I won’t have time. Between my last two finals next week and moving back into my house, well that is taking all the time, maybe next year!

In about 12 days me and my family will be going to Las Vegas, Nevada for the first time ever to spend Christmas with my brother. We are super excited to be out of NJ for a few days as well as be able to go and eat out to many of the amazing restaurants Vegas has to offer. I will let you know how it goes but we are really excited to say the least.

Well, I think this healthier Baileys fudge will be a much better alternative than regular versions out there. It is still sweet but nothing like a sugar bomb in your mouth. I tell you, I can’t tolerate those type of sweets anymore.

I keep this  healthier Baileys fudge in the fridge. I have not in the counter just yet so I don’t know if it will keep too long there otherwise I think the fridge will be a better option.


Baileys pistachio fudge


Healthier baileys fudge

Miryam's original recipe

Yield: 24 pieces

Total Time: 15 minutes


  • 2 cups raw cashews, soaked in water for 2 hours
  • 1 cup white chocolate chips, melted
  • 1/2 cup Baileys
  • 1/2 cup raw pistachios



Lined a loaf baking pan with unbleached parchment paper. Set aside.

Place the cashews in your food processor and pulse for 1-2 minutes until the cashews are completely pureed. Add the Baileys and pulse for 20 seconds until incorporated.

Place chocolate chips on a microwave heat proof dish and microwave in 20 second intervals until melted. I only needed 40 seconds for mine. Just move around the chocolate chips with a spatula after the 40 seconds has past. The heat from the plate will take care of melting them completely. If not microwave for another 10-20 seconds.

Add the melted chocolate to the food processor mixture and pulse for another 30 seconds.

Transfer the mixture to a mixing bowl and add the pistachios. Combine. Transfer the mixture to the prepared baking dish and spread evenly. Place the mixture in the freezer for 2-3 hours until it solidifies.  Cut fudge into small squares and serve.

Store fudge in a airtight glass container covered in the freezer.


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  1. Quick and delicious…a lovely meal!

  2. I made one small change by omitting the orange pepper and adding in a sliced onion. This dish was a huge hit with my family…really delicious. Thank you!

  3. Hi. Instead of Rice wine vineger, is that any substitute?

  4. Hi, can I substitute unrefined sugar for white sugar?

  5. I just made this again for dinner as we have snow peas in abundance in our garden. This time I substituted ketchup with ground fresh chili paste by Hoy Fung Foods, Inc (in support for this company) and it was really good! I used my Fitday program and put the ingredients in with 5 servings and came up with 466 Calories per serving, 20 g fat, 3 Fiber, 46 g protein. I could take 48 more calories off per serving by using a non-stick skillet with a little skillet spay and leave out the olive oil. This is a nice quick ad easy recipe for all those snow peas.

  6. Can you substitute Apple Cider Vinegar for the White Vinegar or would it alter the taste too much?

  7. Less than 30 mins (including prep), and really yummy!! I added mushrooms and a few shakes of crushed red pepper – worth the try!

  8. Tried this tonight as a way to “clean” my fridge and use some veggies that I needed to get rid off – green pepper, white onion, mushrooms – and I’m so glad I did. This recipe is delicious! The hubby loved it too, he went back for seconds :) I omitted the corn starch, switched sugar for honey and used peanuts instead of cashews.

  9. This looks ridiculously good – can’t wait to give it a try! Pinned!

  10. Wow, what great shots! The dish practically jumps off the page and into my mouth. I wish! :-)

  11. Kung Pao Chicken is one of my favorite dishes to order when eating out. I love your recipe and your photos are beautiful! Thanks for sharing.

  12. This sounds so good, definitely making this for dinner soon!

  13. How can I reduce the calories, fat and salt ect and make it more of a healthy dish

    • Sodium content is very low, and saturated fat as well which is the bad fat. The other fats, polyunsaturated and monounsaturated are healthy. The dish already has a grade A so it is pretty good. If you like just use 1 tablespoon of olive oil instead of two and perhaps less chicken and more veggies. Rather than that I am not sure what else you can do. Thanks for stopping by! I hope you like it.

  14. I have noticed you use a WOK to cook with but put a link for a “large skillet” in the article. Is there a specific wok you use? I’ve had several that didn’t last, and want one I can actually hand down like my cast iron skillets.
    Your dish looks delish!!

    • The one that I cooked this recipe in is actually the link for the skillet. I don’t have a wok. I have purchased two and had to throw them away both so I gave up. The link with the pan is actually the one I used :-) Sorry I can’t help you on the wok department!

  15. Miryam this is DELICIOUS!! My husband (born and raised in hong kong) said it tasted authentic!! I was so chuffed!
    I substituted rice vinegar for white wine as thats what i had in the cupboard, snow peas for sugar snap (none atm locally) and palm coconut sugar for the raw (again whats in my cupboard!) I also added 1.5tsp chilli flakes ( I assumed when you say pepper flakes you mean crushed chilli flakes?) and some garlic with the ginger as I have a ground paste!

    Your website is fast becoming my favourite!

    Thank you for sharing your passion with us!


  16. This recipe was soo good! It’s the best Asian recipe I’ve made at home! I used the vegetable combinations from the Kung Pao Cauliflower, substituted stevia for the sugar, and served over cauliflower fried rice – awesome!! :)

  17. Oh, and I also added some sriracha :)

  18. Do you soak your cashews before cooking with them?

  19. I served this over quinoa instead of rice. Excellent recipe & so colorful, makes it that much more appetizing! Thank you!!

  20. made this tonight ” my family went crazy! I added a teaspoon of Sesame oil and it added more yuminess! 
    THANK YOU!!!!!

  21. We made this last night and it was very good. I cut the sugar in the sauce by half, and also added in fresh green beans, mushrooms and tofu. I doubled the batch, but 5 people gobbled most of it up. Very good!

  22. This is delicious and so easy! Served it over cauliflower rice. Yum!

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