Greenspice Inspired Foods: Spiced Fudge

Our team at Greenspice Inspired Foods created Spiced Fudge as a multitasking “smart food treat” using all organic, unrefined ingredients known to mankind since antiquity. We use the best wildflower honey, virgin coconut oil and spices to make products that transcend any traditional food category. Spiced Fudge has 3 textures: It’s a spread at room temperature, it becomes a fudge sauce when it melts on contact with hot foods like sweet potatos, and it completely dissolves when added to a hot liquid like tea.

Spiced Fudge is available in 2 flavors: Cinnamon Turmeric and Cacao Clove, and we have a third exciting flavor coming soon.

Our smart food recipe satisfies cravings for sweets, while it ensures satiety, good nutrition, and also boosts the immune system. Spiced Fudge doesn’t require refrigeration after opening, making it a great choice for an office or student dorm treat, as well as everyone who believes in sustainable foods.

Greenspice Products include:

Cinnamon Turmeric Spiced Fudge

Best enjoyed on toast or scones, Spice Fudge is a powerhouse of antioxidants with a delightful bouquet of sweet and spicy notes.

Ingredients: Organic Wildflower Honey, Organic Virgin Cold Pressed Coconut Oil, Organic Cinnamon, Organic Turmeric, Organic Vanilla, Organic Arrowroot Powder, Organic Clove, Himalayan Pink Salt

Cacao Clove Spiced Fudge

Spice Fudge is great as a spread, in coffee or warm milk, or just straight from the jar.

Ingredients: Organic Wildflower Honey, Organic Coconut Oil, Organic Raw Cacao, Organic Clove, Organic Vanilla, Organic Cinnamon, Organic Allspice, Organic Arrowroot, Organic Ginger, Coriander, Himalayan Pink Salt


Bora Milovanovic

Bora was my paternal grandfather and a legendary gourmand in his native town of Knjazevac in Eastern Serbia. His family had large vineyards and was a well-known wine maker in that part of Balkans. Bora’s parents were in their forties when he was born, and had four grownup children already. Naturally, he enjoyed everyone’s attention, and frequently tested their patience. As a boy, he had a serious sweet tooth, and would raid the house pantry, eating all the preserves, and pouring tea in the jars to cover his mischief.

They nicknamed the pantry “Bora’s Pantry” after a few incidents when guests were served stale tea instead of sweet treats. Anyway, that’s how the family story goes. Incidentally, everything started with his mom, my great-grandmother Mila who was called the “Queen of Marmalades” by friends and family. Although the family business took much of her time, Mila loved making preserves.

At the end of 19th century, every lady of a Serbian house had her own recipes, and regardless of her social status and number of servants in the household, would oversee the making of preserves herself. Historically, Eastern Orthodox lent lasts several weeks before major holidays, and excludes the consumption of all dairy and meats. Preserves played a big role in the family menu during this time, and fortified with nuts and honey, provided much needed nutrition, particularly during the winter season. Curiously, the art of preserve making was introduced in my native Serbia by their conquerors, the Ottoman Turks, whose culinary influence spread across all categories of foods. During the 19th century, the houses in Serbian towns usually had fenced gardens in front and housed summer kitchens under the fruit trees and pergolas covered with grape vines. Traditionally, meals were slowly baked in the oven to protect the food from flying insects, leaves and children’s toys. Mila discovered one summer that baking preserves instead of cooking them was more convenient, and also tastier.

Mila the “Queen of Marmalades”

One season her husband was bedridden with a broken leg and all the burden of overseeing the grape collection was on her. Struggling with so many chores, she left her trusted maid Pandora in charge of the preserve cooking, and dashed off to the vineyards. Pandora, overwhelmed with the heat, insects, and my bratty grandpa Bora, decided to put the pot in the oven, and hoped for the best. The result was an amazing, complex and melt-in-your mouth preserve. Mila praised Pandora’s “brave” decision and from then on made this preserve her signature recipe. Her daughter-in-law Slavka, loved cooking and continued using Mila’s recipes. I spent many happy summers cooking with my granny Slavka-Maka. Eventually, I started creating my own recipes as well as researching the nutritional benefits of nuts, different honeys, medicinal herbs, berries, and seeds.

For many years this was my hobby while I pursued the career of a professional classical pianist. After becoming a mother, I became increasingly interested in creating healthy spreads which my family could enjoy in many different dishes. It seemed only natural that I should share my spreads with others. I hope you’ll find them useful in your daily cooking. They are meant to have multiple uses, and you can find some interesting recipes on our website. Please let us know how you use these spreads and above all, enjoy and experiment with your food.



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All comments or questions are welcome.

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Established in 2010, The Paleo Foundation was first organized for the purpose of improving the tolerability of the paleo diet, and to help adherents easily identify products that met its basic tenets.  Since then, thousands of products have been certified through the Certified Paleo, Keto Certified, and lab -tested Grain-Free Gluten-Free certification programs.



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Each certification program has a different set of standards.  Certified Paleo is the Paleo Foundation’s first, most popular, and highest level of certification for Paleo-compliant products.  Certified Paleo Products are products that contain Paleo ingredients, but may have some 21st-century processing or packaging methods allowing for shelf stability.


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Grain Free Gluten Free Certified products are gluten-free and do not contain any grains of gliadin competitive residues.  All Grain-Free Gluten-Free products have undergone two rounds of audits, including lab tests, and a final review to become approved for the Grain-free Gluten-free Certified Program. 



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The ketogenic diet is a restrictive, demanding diet that can be difficult to maintain, and tolerability of the ketogenic diet is the single most important factor limiting individual acceptance for initiation.  Therefore, improving the tolerability of the ketogenic diet is crucial to preventing diet discontinuation, warranting further investigation into methods for improving palatability, improving the availability and convenience of foods that are compliant with the ketogenic diet, as well as addressing cultural and social acceptance.

The Keto Diet product market may be in a unique position to improve tolerability, especially in social and cultural environments that typically feature carbohydrate-rich “special occasion” types of foods. In 2016, the Paleo Foundation launched the world's first Keto Certified program for products with standards that were developed for adherence to a classical ketogenic diet.