Whip up this delicious Raspberry and Almond Cacao Fudge by Tammy Fry for the perfect morning snack or healthy after-dinner treat. The recipe contains antioxidant-rich raw cacao powder to satisfy your chocolate cravings and provide the ultimate feel-good mood boost. It is completely plant-based, gluten free, refined sugar free and super easy to make.
125ml maple syrup
125ml coconut oil
125g cacao powder
1 cup freeze dried raspberries
Soak half the almonds with the cashews in water for 2 hours.
Roast the remaining almonds for 10 minutes at 160ᵒc then roughly crush.
Strain the soaked nuts and process with the coconut oil and maple syrup for 30 seconds. Add cocoa powder and process for a further 30 seconds.
Place mixture into a bowl and fold through 2/3 roasted nuts and raspberries.
Press into a baking tin lined with baking paper the sprinkle over remaining nuts and raspberries and lightly press in.