Tart, sweet and decadent, these treats will be loved by anyone who will receive them! The freeze-dried raspberries are optional, but we totally recommend them as it takes the chocolate fudge to the next level!
90g smooth almond or cashew butter
3 tbsp maple syrup
30g coconut oil
1/2 tsp vanilla essence
25g cocoa powder
a pinch of salt
raspberries, for filling
100g dark chocolate, melted
freeze dried raspberries, for topping (optional)
In a medium sauce pan, place nut butter, maple syrup, coconut oil and vanilla essence. Cook over low heat until melted and smooth.
Stir in cocoa powder and a pinch of salt. Use a whisk to make sure everything is incorporated well. This is your fudge mix.
Se aside to cool slightly.
Pour a teaspoon into a small silicone tray or cupcake cases. Top with 1/2 of raspberry pour in the rest of the chocolate fudge mix.
Let it set in the freezer for 30 minutes. Take it our of the silicone cases and sprinkle some freeze-dried raspberries on top. Optional but totally recommended!
Serve and enjoy!
Amy is the plant–based recipe developer, food and content creator, food stylist and photographer behind Nourishing Amy. She is passionate about food, health and happiness and promotes a mindful balance in life; from kale salads to chocolate cake. She focuses on vibrant, delicious and easy vegan meals using seasonal and fresh ingredients for everyday healthy living.