Firm chocolate raspberry fudge is dotted with crunchy bites of Raspberry Kale Maca LivBar in this paleo treat. It’s easy enough to make with a base of thick coconut cream and rich dark chocolate — and the resulting dessert is sweet, creamy, and full of chocolatey flavor.
Why do raspberries and chocolate go together so well?! The sweet-but-tart taste is a popular combination for baked goods and desserts and tastes just right as a fudge. For another dark chocolate and raspberry treat, try our Vegan Dark Chocolate Raspberry Tart.
This paleo raspberry fudge is quick to make ahead of time — Just leave it in the freezer until you’re ready to enjoy. It’s thick and rich, but only lightly sweetened thanks to pure maple syrup. Plus, it’s dairy free, refined sugar free, and paleo friendly! Make sure to keep it such by using dark chocolate, which we already love for its health benefits. After whisking the warm coconut cream into the chocolate, we recommend gently swirling in the raspberry puree for layers of raspberry goodness throughout. And after you pour it in a pan, you could even sprinkle pieces of fresh raspberries alongside the crumbles of LivBar!
Paleo Raspberry Chocolate Fudge
15 oz can coconut cream
2½ cups dairy free dark chocolate - we love Eating Evolved
1 tbsp coconut oil
1-2 tsp pure maple syrup, depending on preference for sweetness
1 cup raspberries, fresh or thawed from frozen
1 Raspberry Kale Maca LivBar, crumbled into granola-sized pieces
Heat a small saucepan over medium heat. Add the coconut cream and bring to a low boil. Simmer, stirring often to avoid burning, for 15 minutes. Remove from heat.
Add the raspberries to a food processor and pulse until the raspberries are mostly pureed with some larger pieces remaining.
Meanwhile, in a large heat-proof bowl, add the chocolate and coconut oil. Melt either over a double broiler or in the microwave in 20 second increments, stirring often.
While the coconut cream is still hot, slowly pour it into the melted chocolate, whisking constantly. Stir in the maple syrup.
When the coconut cream and chocolate is fully mixed together, pour in the pureed raspberries. Stir to combine, leaving swirls of raspberry puree throughout, if desired.
Pour the fudge mixture into a loaf pan lined with parchment paper. Top with crumbled Raspberry Kale Maca LivBar.
Chill in the freezer for 2 hours before removing the fudge from the loaf pan. When slicing the fudge into pieces, we recommend doing so with a warm knife — simply run the blade under hot water for 30 seconds first.
Store in an airtight container in the freezer.