The Best Double Chocolate & Raspberry Fudge (Gluten Free, Vegan)

Prep: 65 minutesCook: 0 minutesTotal: 65 minutes
Yield: 9 - 12Categories: Desserts, Snacks
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This tasty chocolate and raspberry fudge is not actually fudge, however, this is what this frozen treat mostly resembles, hence the name ‘cheat’s fudge.’ It contains only a handful of ingredients and no cooking is involved making this really easy to throw together. I have noted the preparation time to be 65 minutes, however, an hour of this is time needed for the recipe to set so it actually only takes five minutes.

The amounts I have noted will make enough for a small batch but if you double everything then it will all fit neatly into an 8 x 8 inch tray. With this you can use any kind of tray or mould you want as it won’t be going in the oven, however, do keep in mind that different containers will result in fudge that varies in thickness.

Once packed into the tray of your choice, just pop this chocolate and raspberry fudge into the freezer for a few hours to set before slicing. I then store this cheats fudge in the freezer and allow each piece a few minutes to thaw out before eating so as not to damage my teeth! If desired, you could transfer this to the fridge once it has set but I personally prefer this to have a firmer texture.

This chocolate and raspberry fudge makes a really nice frozen treat and definitely a ‘healthier’ alternative to most baked goods. If you are a fan of this recipe you may also like some of my other flavours such as this White Chocolate Mocha version or this one with gingerbread.

For another no bake treat using chocolate and raspberry together why not try my Double Chocolate & Raspberry No Bake Bites, the recipe for which you can find here, my Raspberry Bounty Bars which you can find here or my Raspberry Chocolate Bark.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 75g 1/2 cup + 3 tbsp cacao powder
  • 50g 3 tbsp peanut butter
  • 50g 3 tbsp coconut oil (melted)
  • 50g 1/4 cup + 1 tbsp dairy free white chocolate
  • 35ml 2 tbsp maple syrup
  • 1 handful freeze dried raspberries

Method

  1. Add the cocoa powder, peanut butter, maple syrup and coconut oil to a large bowl and mix until a sticky dough forms
  2. Roughly chop approximately half the white chocolate into small pieces and add to the dough along with around half of the raspberries, mix so they are evenly distrubuted throughout the dough
  3. Scrape the mixture into a lined tray and use your hands to press down and pack it firmly into the tray, ensuring it is smooth on top
  4. Melt the remaining white chocolate using a Bain- Marie and drizzle over the top of the fudge
  5. Scatter over the remaining freeze dried raspberries before placing into the freezer to set for a minimum of one hour

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