Quick and Easy Chocolate and Raspberry Fudge

Quick and Easy Chocolate and Raspberry Fudge

There is a lot of tongue biting and internal cursing going on at our place right now.

There is a lot of deep breathing and counting to ten.

There is a lot of just letting it go and pulling faces behind each other’s back.

There is a lot of driving each other crazy.

But the storms pass pretty quickly these days and I’m fairly confident that we both know that the above is happening for no other reason than because we are currently running on empty. Perhaps we are both wanting what the other doesn’t have the energy to give.

But despite the niggling, the frustrations and the irritation, we are ending each day with something that resembles a kiss and an ‘I love you’ that we both mean.

And while I may say that loving you has been easier, it has never been deeper. I wouldn’t want anyone else cursing me under their breath or driving me to my wits end.


Quick and Easy Chocolate and Raspberry Fudge

the chocolate

  • 6 tablespoons almond butter
  • 3 tablespoons coconut oil, liquid
  • 3 tablespoons honey*
  • 3 tablespoons cacao or cocoa
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt

the raspberry

  • 1 cup cashews
  • 2 tablespoons coconut oil, liquid
  • 2 tablespoons honey*
  • 1/2 teaspoon concentrated natural vanilla extract
  • 150 grams fresh raspberries
  1. Place the cashews for the raspberry layer into a bowl and cover with boiling water. Set aside.
  2. Place the ingredients for the chocolate layer into your processor and quickly blend to combine. Pour the mixture into a silicon loaf pan and place into the freezer while you make the raspberry layer.
  3. Drain the cashews and place them into your processor and blend until the mixture forms a paste.
  4. Add the remaining ingredients and blend until the mixture is smooth and well combined. Pour the mixture over your base and place in the freezer to set and store.
  5. Serve. Eat. Enjoy.

*you can use rice malt syrup if you prefer.

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Recipe
Quick and Easy Chocolate and Raspberry Fudge
Published
Rating
4 Based on 116 Review(s)
  • Sammy

    Hi there, this looks amazing! Can the cashew meal be replaced with anything? I am thinking this would be a great lunchbox treat but obviously the nuts are a problem 🙂 thank you !

    • Wendywoo

      Maybe try sunflower seeds? They have a mild, creamy flavour when raw, but taste nuttier if toasted first on a dry tray in the oven, or in a frying pan for a few minutes. x

      • Sam

        Oh that sounds great! Thank you @Wendywoo 🙂

    • Thank you. This one needs to be stored in the freezer but we do have a whole section on lunch box treats, have you seen it?

  • Wendywoo

    I just hum my favourite songs…but change the words! It’s a technique I perfected many years ago, when my daughter was a very fretful, sleepless baby. I would push her pram down a bumpy path ( midwife said it would rock(!) her to sleep. Passers by would go “Aah, that’s so sweet, you never hear mums singing to their babies anymore”. Well, you didn’t, not the way I did it! I hope harmony is soon restored…a piece of that delicious looking slice should help! Take care my dear .x

    • Oh I love it!!! Perfect! I am going to attempt perfecting that technique myself, it sounds very me! I ate way too much of this delicious slice and vowed never to make it again unless I have company 🙂

  • Nancy

    Oh wow this is amazing! I replaced the raspberries with strawberries as thats all I had. Delishhh!!! Its just like a strawberry cheesecake!

    • Perfect Nancy! Thank YOU! I am glad you enjoyed it. x

  • Ella van Tienen

    Could I use frozen raspberries do you think?

    • Yes others have used frozen with success. I would take the berries out of the freezer before you start and perhaps blend up the raspberry layer ingredients and than add the berries and blend again. I hope this helps. x

      • Ella van Tienen

        Thank you! I did try it with frozen raspberries when they were still frozen – it whizzed up into a solid frozen lump! I whizzed it longer for the berries to defrost before I could put it in the tin. Next time I’ll defrost them first!! It was completely delicious – thank you x

        • Thank YOU!! I am glad you enjoyed it!! Yes defrosting should help. You can also blend the other ingredients in the raspberry layer first and then add the somewhat-thawed raspberries. i hope this helps. I really appreciate your feedback. x

  • Lauren Jordan

    Just made this. I used frozen raspberries. Deeeelicious. My base is so fudgy mmm

    • Thank YOU!!! I really appreciate the feedback and I am glad you like it. x

  • Lou Burke

    I just made this too. I like to double each recipe you give us. I think double the base is great, but double topping is too thick. Almost like an ice cream. Tasty but too much yum. I too used frozen berries. My favourite recipe is still Salted Caramel. Thanks so much Bianca.

  • Clare O’Halloran

    So in love with this slice!! ???????? tastes amazing

    • Thank YOU!!! I am glad you like it!!! I hope you find many more recipes that you enjoy. Be sure to let me know. xxxx

  • Elle

    I am absolutely in love with this recipe! I have made it twice with different berries and drizzled with dark chocolate to make them look extra special. One of these a day fulfills all my sugar-dessert-chocolate cravings!

  • Kimi Jones

    Hi Bianca, can i substitute cashews for Macadamias?

    • Yes I think that would be fine, I don’t think you will need to soak the macadamias. x

  • Karly

    This looks SO delish, but I really can’t get over how gosh darn pretty it is!! That color is amazing!

  • Sandra D’Angelo

    My daughter loved the fudge base so much she made just the base part of the recipe. She left it out of the fridge so it was soft and spread it on a piece of bread as a Nutella substitute.!!! Apparently it was better than Nutella lol