This healthier raspberry chocolate fudge is such an easy & delicious treat for Valentine's Day or any occasion when you're craving a sweet treat!
The key to making the richest, creamiest vegan fudge is using the best dark chocolate and coconut cream.
This easy treat comes together with white chocolate chips, raspberries, dark chocolate, and coconut cream.
To make the fudge extra fancy we topped ours with pistachios, freeze-dried raspberries, white chocolate and flaky sea salt.
Ingredients:
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vegan white chocolate
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fresh raspberries
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150g dark chocolate*
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1/4 cup (60g) Native Forest Organic Simple Coconut Cream*
Toppings:
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more white chocolate
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pistachios
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raspberries (I used freeze-dried)
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flakey salt
Notes
*Use a high-quality chocolate that you love the taste of!
*Refrigerate the can of coconut cream overnight. In the morning, scoop out only the solid part that has formed at the top and measure 1/4 cup of this.
Instructions:
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Line your loaf pan with parchment paper. Melt your white chocolate and spread a thin, even layer on the bottom of the pan.
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Place each raspberry upside down on top of the white chocolate layer.
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Melt your dark chocolate, then mix in the coconut cream. Pour on top of the raspberries. You can place it in the fridge at this point, or add the optional toppings if you wish.
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Melt a little more vegan white chocolate on top of the fudge layer, then use a knife to swirl it into a marble pattern. Top with crushed pistachios, raspberries, and flaky salt. Place in the fridge until the fudge hardens.
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Once the chocolate has hardened, slice and enjoy!
by @veggieworldrecipes
