In a small saucepan on a very low heat, gently melt the cacao butter.
Once completely melted, remove from the heat. Add macadamia butter and maple syrup, stirring until well combined.
To make half chocolate fudge, pour half of the mixture into a ramekin and add 1 tablespoon cacao powder to other half. If making only chocolate fudge, add 2 tablespoons cacao powder to entire mixture. Mix well until completely combined.
Serve warm with strawberries or refrigerate for at least one hour to set.
This recipe was developed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish.