Description
This quick chocolate-raspberry fudge is made in the freezer, is 5 ingredients and just so happens to be dairy-free. Super rich, it’s the perfect sweet for your Valentine.
Ingredients
Scale
- 1 Cup Coconut oil, melted
- 1/3–1/2 Cup Honey, to taste
- 1 Cup Raspberries (160g)
- 1/2 Cup Grass-fed Chocolate protein powder** (40g) (whey or plant based)
- 1/2 Cup Unsweetened cocoa powder (50g)
- 1/2 tsp Vanilla extract
Instructions
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In a medium bowl, melt the coconut oil and honey in a microwave.
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While the coconut oil melts, mash the raspberries with a fork in a small bowl. You want a few little chunks remaining, so don’t pulverize them.
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Once the coconut oil is melted, add in the mashed raspberries, Chocolate protein powder, unsweetened cocoa powder and vanilla extract. Stir until well combined.
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Line a loaf pan with parchment paper and pour the fudge in. Place in the freezer for about an hour until hardened.
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Once firm, let the fudge sit at room temperature for about 10 minutes before slicing.
Notes
Store fudge in an air-tight container in the refrigerator. Best eaten after the fudge has been at room temp for a few mins.
- Category: Dessert
- Cuisine: American