This divine tasting chocolate raspberry fudge recipe was adapted from Luke Hines’s amazing book, Eat Clean. If you haven’t read it yet, (or drooled over the yummy photos) I highly recommend that you do.
There are several reasons why I love this recipe. It’s seriously delicious (read addictive) and it’s what us foodies refer to as ‘nutritionally dense’. Which means you can have your cake and eat it too! Plus, it’s naturally sweetened with maple syrup, or honey if you prefer and it’s packed full of chocolatey goodness. What’s more, it’s incredibly easy to make. While it might be slightly high on the calories (but hey who’s counting?), it’s everything in moderation right?
Did I also mention it’s virtually foolproof! I’ve made this recipe several times now, and each time add whatever I have on hand at the time. I love the versatility of this fudge. You can keep it simple for an everyday treat, or amp up the recipe to make something special. By adding seasonal fruit, you can easily change the flavours of this treat. Or, if serving as a dessert, you can match the flavours with your cuisine.
I recently served this fudge at a Moroccan dinner party that I hosted. By adding pomegranates, my fudge quickly became a part of the middle eastern menu. Equally, you could add a dash of orange flower water instead of vanilla essence to give it that Moroccan flavour.
So, if you’re now convinced with the ease and versatility of this recipe, let’s get mixing!
First, gather together your four main ingredients. Nut butter, coconut oil, cacao powder and a sweetener (maple syrup or honey). I tend not to deviate from these as they form a pretty solid base. You can then add your own flavours and toppings as you wish. To intensify the coconut flavour (personal preference), you could add coconut flakes, desiccated coconut or if for a bit of indulgence try adding some coconut sugar.
Although fudge is traditionally made with a smooth texture, I like to add a bit more texture and crunch to the topping by sprinkling over a few cacao nibs. My one tip would be to serve this fudge straight from the fridge to the table. Because of the coconut oil and our humid weather here in Brissie, this fudge does have a high melting factor and can become very messy very quickly. It will, however, stay firm in the fridge and I usually keep it in there for a few days (if it lasts that long!) And seriously, that’s all there is to it! I do hope you enjoy making this addictive chocolate fudge and can guarantee – you’ll be making more!
Chocolate Raspberry Fudge
This tasty Chocolate Raspberry Fudge is perfect for an everyday treat or a delicious dessert!
- Prep Time: 10 mins
- Total Time: 10 mins
- Category: Desserts
- Cuisine: Sweets
- 100 g nut butter of your choice – cashew (gives a creamy richness ), almond or peanut
- 100 ml coconut oil (melted)
- 60g (1/2 cup) cacao powder
- 4 tablespoons (or more to taste) maple syrup or honey if you prefer
- 1 teaspoon vanilla extract or other vanilla essence
- cacao nibs for topping
- raspberries or fruit of your choice – blueberries, strawberries, pomegranates
- 1 teaspoon coconut sugar (optional)
- Sprinkling of coconut flakes or desiccated coconut (optional)
- The original recipes suggests lining a 35cm x 25cm baking tray with baking paper. I prefer my fudge a bit thicker so if you do too, feel free to use a smaller tray. I use 28cm x 18cm.
- Mix the nut butter, melted coconut oil, cacao powder, maple syrup, vanilla essence and coconut sugar (if using) together in a large bowl. (You can alternatively blitz these ingredients in a food processor) however I prefer a more rustic texture. If you are hand mixing, just ensure that you remove any lumps.
- Spread the mixture evenly over the baking tray and top with your fruit of choice and cacao nibs if using.
- Transfer tray to the freezer for about 30-40 minutes or until set.
- Remove, slice and enjoy! You can store remaining chocolate fudge in the fridge. It should last for a few days.
Keywords: Chocolate raspberry fudge, chocolate