Raspberry & Walnut Choco Fudge
10 minutes + freezer time
Plant Based + GF + Low Carb
Easter was fast approaching and really needed a sugar free, low-carb chocolate alternative. This fudge ticks all the boxes and it’s super easy and quick to make.
½ cup melted coconut oil
½ cup raw unsweetened cacao powder
1 tsp natural vanilla extract
¼ cup unsweetened shredded coconut
2 tbsp almond butter
¼ cup walnuts or nuts of your choice
½ cup frozen raspberries (or blackberries, or both)
In a bowl, add the melted coconut oil, cocoa powder, vanilla extract, almond butter and shredded coconut. Whisk until well combined. I like whisking by hand.
Then add the walnuts or nut of your choice and whisk once again and set aside.
Line a container (about 20 x 20cm) with baking paper (I often use a plastic container or glass container).
Pour in the mix and place all the berries on top.
Put the tray in the freezer for about 30’ to 45’ and it is ready to eat.
Tip: Serve as dessert or just keep in the freezer for those temptation moments when you feel like eating something sweet!. We love it with a shot of espresso coffee on the side.