This tasty Chocolate Raspberry Fudge is perfect for an everyday treat or a delicious dessert!
Prep Time:10 mins
Total Time:10 mins
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.