I call this raw because, well obviously, its not cooked! I don’t subscribe to the current trend of eating all things “raw”, however I do like natural whole food ingredients. I especially like throwing things into a blender and seeing what it turns out like. One of my favourite all time ingredients is coconut oil. It has an abundance of applications, and with home made chocolates, that is what solidifies it, like cocoa butter, but its infinitely more healthy. The raspberries takes this to a level of tangy brilliance!
1/4 unsweetened cocoa powder
1 cup nuts of any kind
1/4 coconut oil melted
1/4 maple syrup
1/2 cup raspberries – thawed if frozen
Blend all the ingredients in a high speed blender. You will need to stop and scrape down the sides a few times. I don’t blend to a fine paste, I like to keep the nuts a little chunky for texture. Spread into a small container and keep refrigerated. This does not need to be frozen.
Variation: Omit the raspberries from the blending process. Once you have blended the mixture, gently fold through mashed raspberries. The idea here is that you want to see raspberry chunks throughout the fudge as in the picture.
Note: the above quantities only makes a small amount. I stored it in a small Tupperware container – about 8 cm by 5cm. Feel free to double the quantities to make a larger amount.