Raspberry Fudge Chocolates
- 1 cup cashews
- 2 tablespoons honey*
- 2 tablespoons coconut oil, soft
- 150 grams raspberries
- 1 teaspoon vanilla extract
- 150 grams dark chocolate, melted
- Place the cashews into a bowl and cover with boiling water. Leave to soak for while you gather the ingredients.
- Drain the cashews and place them into your processor and blend until the mixture forms a paste.
- Add the remaining ingredients and blend until the mixture is smooth and well combined. Spoon the mixture into the holes of a mini silicon muffin tray and place in the freezer to set.
- Once set use two forks to dip the fudge into the melted chocolate. Place the dipped fudge onto a tray lined with baking paper and return to the fridge or freezer to set and to store.
- Eat and enjoy.
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Recipe
Raspberry Fudge Chocolates
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