Right on time for Valentine’s day, this chocolate raspberry Paleo fudge is highly addictive. It requires no cooking and calls for minimal ingredients. I usually make it without the raspberry layer, so you can omit that step for an even easier treat. I have tried making it with different nut butters and so far cashew butter is my favorite. For a nut free alternative, use sunflower butter instead. Making your own nut butters will also make this more affordable, all you have to do is grind the nuts in a food processor or a high power blender for about 10 to 20 minutes or until they become creamy, scraping the sides down with a spatula as needed. The same procedure could be used with shredded unsweetened coconut to make coconut butter, but this one takes much longer to make.
Make sure that you are using raw honey (the pale and solid type), or a combination of raw honey and stevia. While regular honey or maple syrup will work as well, the texture will be a little softer and sticky. You can also use fresh raspberries instead of frozen ones, but the center layer won’t be as pink
For other treat ideas, try my Paleo chocolate cupcakes, chocolate-avocado pudding or my chocolate chip cookies
Ingredients:
For the chocolate fudge layer
1 cup of cashew butter (use sunflower seed butter for a nut free version)
1/2 cup of coconut oil
1/2 cup of unsweetened cocoa powder
1/3 cup of raw honey
1 tsp of vanilla
1/4 tsp of fine sea salt
For the raspberry layer
1/2 cup of frozen raspberries, chopped
1/2 cup of coconut oil
1/2 cup of coconut butter
2-3 tbsp of raw honey
Preparation:
- In a medium bowl combine all the ingredients for the chocolate layer.
- Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge on top of it. The heat will gently soften the ingredients and make it easier to combine.
- Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
- Pour half of the fudge in the container and put in the freezer until it hardens.
- Put all the ingredients for the raspberry layer in a bowl, set the bowl over hot water and combine.
- Pour the raspberry filling over the hardened fudge and return to the freezer.
- When it hardens, top with the remaining chocolate fudge and place back in the freezer until it hardens, but don’t wait until is fully frozen.
- Cut the fudge into desired sized pieces and store in the refrigerator.
- Ingredients:
- For the chocolate fudge layer
- 1 cup of cashew butter (use sunflower seed butter for a nut free version)
- ½ cup of coconut oil
- ½ cup of unsweetened cocoa powder
- ⅓ cup of raw honey
- 1 tsp of vanilla
- ¼ tsp of fine sea salt
- For the raspberry layer
- ½ cup of frozen raspberries, chopped
- ½ cup of coconut oil
- ½ cup of coconut butter
- 2-3 tbsp of raw honey
- In a medium bowl combine all the ingredients for the chocolate layer.
- Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge on top of it. The heat will gently soften the ingredients and make it easier to combine.
- Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
- Pour half of the fudge in the container and put in the freezer until it hardens.
- Put all the ingredients for the raspberry layer in a bowl, set the bowl over hot water and combine.
- Pour the raspberry filling over the hardened fudge and return to the freezer.
- When it hardens, top with the remaining chocolate fudge and place back in the freezer until it hardens, but don’t wait until is fully frozen.
- Cut the fudge into desired sized pieces and store in the refrigerator.
Lucia meets chocolate! And I think she approves! I can’t believe I gave my 13 month old chocolate. I guess it’s true when they say that you relax a lot with your second child, because Lilah was already 3 when she tried chocolate for the first time
Janiece February 11, 2013 at 11:46 am
Any substitute for the coconut butter in the filling?
Edible Harmony February 11, 2013 at 5:22 pm
I am thinking that you can use cashew butter as well, it just won’t be as pink.
Terri Pierman February 11, 2013 at 12:15 pm
This sounds amazing, but one I have to skip. For some reason, honey makes me go blind after I eat it for hours and then I get a terrible migraine. Same with the lemon curd recipe. For anyone who never tried it, it is so delicious! Lucy looks like she approves!
Edible Harmony February 11, 2013 at 5:21 pm
you can make it with stevia, maple syrup or coconut sugar
Shirley @ gfe & All Gluten-Free Desserts February 11, 2013 at 2:58 pm
Lucy can convince us to eat anything!
Seriously this fudge looks delish. I love the “striped” effect, Denise. 
Shirley
zosia February 11, 2013 at 3:06 pm
can this be made (with positive results/without negative affecting the final product in term of taste and texture) with only concentrated stevia powder?
thanks!
-zosia
Edible Harmony February 11, 2013 at 5:20 pm
it can be made with stevia but it it will have the stevia after taste, that’s why i use stevia and raw honey
zenharmony February 11, 2013 at 7:11 pm
Ohmigoodness, how could you possibly say no to that adorable face?! Love it
Edible Harmony February 12, 2013 at 10:31 pm
I can’t
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