This raw ‘fudge’ makes a perfect guilt-free sweet treat made with healthy raw ingredients.
DON’T LOSE THIS RECIPE! PIN IT FOR LATER…
I made this Raw ‘Fudge’ with Chocolate and Raspberry a long time back. But in the spirit of blog-makeovers, figured the post was due for a bit of an update.
Why Make Raw ‘Fudge‘?
This healthy ‘fudge’ recipe is adapted from Sugar-Free Raw Chocolate Fudge that I originally found over at Free From Fairy. It offers a sweet treat without any guilt. Why? Because not only is it gluten free, but it’s also free from dairy, refined sugar, soya and is vegan too. That makes it perfect for a quick cocoa hit without reaching for calorie and sugar-laden sweets. Even better… it’s incredibly easy to whip up without much faff.
To be honest though, I found the original sugar-free recipe a bit bland and bitter. And it didn’t really cut the mustard in satisfying the sweet craving. But with a little extra natural sweetness and some fruit added into the mix, I figured it might be more of a treat.
So that’s what I did… A few minor tweaks, a little natural sugar and some freeze-dried raspberries were added, to give a complementary fruity sharpness and contrasting colour. You have to admit… it is also rather pretty!
Using Freeze-Dried Fruit in this Raw ‘Fudge‘
When you add fruit to a recipe like raw ‘fudge’, which relies on a careful balance of ingredients to set and stay firm, it is important to choose wisely. Using freeze-dried fruit often works best. It provides natural colour and flavour, but doesn’t add extra moisture, because it is dried crisp. Thus the ingredient balance remains stable.
I love using freeze-dried fruit in my kitchen and always have a variety to hand in the larder. If you have never experimented with it, definitely try… The freeze-drying process really intensifies flavour and locks in nutrients. And the fruit’s versatility means it can be used pretty much anywhere.
Where Can I Buy Freeze-Dried Fruit?
Some freeze-dried fruits are now available in supermarkets – found on the baking or dried fruit shelves (most often freeze-dried strawberry and raspberry). However, when using in greater quantity (supermarket packs are usually tiny), it is absolutely worth sourcing on-line. The best supplier (for sheer variety and price) that I have found, is Healthy Supplies, although Buy Wholefoods Online also has a reasonable range.
What Else is Needed To Make Raw ‘Fudge’?
An Over-Ripe Banana
One of the great things about this Raw Healthy ‘Fudge’, is that it also helps use up left-over bananas. And let’s face it… everyone has a fruit bowl with an over-ripe banana… right? It can’t just be me!
When I came to make this recipe, the required over-ripe banana was (of course) expectantly hanging around in the bowl looking sorry for itself, hoping to be given a better future. Lucky day banana! There was a raw ‘fudge’ mixing bowl with your name on it!
A Little Maple Syrup
Although the original recipe was only slightly altered, in addition to raspberries, a tablespoon of maple syrup was also added. It was a justifiable change. And as maple syrup is actually pretty healthy (being a natural sugar source), it didn’t obliterate the intentions towards being a ‘good’ treat.
The test of course, was whether healthy ‘fudge’ would be acceptable to Miss GF’s sweet tooth… If she liked it, then you could probably sneak it past most hardened sugar-addicts. In the event, it went down quite well!
Raw Cashew Nuts, Cacao Powder & Some Coconut Oil
The other key ingredients needed to make raw ‘fudge’ are raw cashew nuts, cacao powder and some coconut oil. Seriously, this ‘fudge’ has ingredients so healthy, it is positively virtuous. And because the ingredients are all raw and simply blended, the goodness is locked in… Protein and healthy fats from the cashews and coconut oil and Anti-Oxidants from the cacao.
But is Raw ‘Fudge’ really Fudge?
It’s an interesting question. And you will notice that throughout this post, I have book-ended the word fudge with inverted commas. When I originally shared this recipe, I thought long and hard about whether it should be called fudge at all. After all, the term ‘fudge’ denotes a sweet treat that is full of sugar and creaminess and is frankly not very angelic at all!
Indeed, search the internet for definitions of fudge and without exception, it returns descriptions of soft, decadent candy made from sugar, butter and milk or cream. The purists out there will be stamping their feet telling me that this recipe is not… and never can be… ever… fudge!
And they have a point! In reality, raw ‘fudge’ doesn’t have either the texture or flavour of the sweet treat traditionally associated with its name. But it seemed churlish to take and adulterate someone else’s recipe and not honour its original title. Thus raw ‘fudge’ it is…. and I’ll park the controversy there!
Controversy parked… What does Raw ‘Fudge’ Taste Like?
Purist or not, I hope you feel this raw ‘fudge’ is still worth trying… and that you won’t be disappointed. It has a smooth texture, flavoured with deep cacao notes, set against a strong hint of banana and interspersed with tangy berry. Indeed, when you pop a piece into your mouth, there is a happy sense of decadence mixed with virtuosity… and that feels like a good place to be!
Providing you store it in the fridge, it will last for a few days without deterioration. However, it does need to be eaten fairly quickly. Not least because it contains raw ingredients and fresh banana that has a shorter shelf-life. Having said that, as the recipe doesn’t make a massive amount and is quite moreish, it shouldn’t stay around long enough to go ‘off’.
So whether you are health-conscious, dieting, vegan, ingredient-intolerant, or just want a nutritious, healthy, but still sweet treat, my own tweaked version of this raw ‘fudge’ recipe with chocolate and raspberry may be just what you need.
As always, if you do make it let me know… Leave a comment below, tag me into you posts on social media or send me an email…
Other Healthier Treats on Free From Alchemist :
- Cranberry & Apricot Seeded Vegan Flapjacks
- Coco-Banana Freeze Bites
- Spiced Sweet Potato Spiced Doughnuts
- Chocolate Chunk-Courgette Oatie Cookie Mounds
- Beetroot Brownies
- Blender Protein Pancakes
- Healthier Banana Layered Flapjack-Crumble Cake
- Mango-Raspberry-Coconut Smoothie Pud
- Spiced Sweet Potato Muffins
- Vegan Chocolate Cakes with Coconut Whipped Cream
- Chocolate-Banana-Coconut Macaroon Cookies
Raw ‘Fudge’ with Chocolate & Raspberry
- Kitchen scales
- blender (stand or stick)
- medium mixing bowl
- mixing spoon
- small bread tin
- sharp knife
- airtight container
- 110 g raw cashew nuts unsalted
- 85 g banana extra-ripe
- 25 g cacao powder
- 50 g coconut oil melted
- pinch fine sea salt
- 1 tbsp maple syrup
- 10 g freeze-dried raspberries + extra for decoration (optional)
- Blend the cashew nuts and banana together until you have a smooth paste.
- Add the cacao powder, coconut oil, salt and maple syrup and blend again until even and smooth.
- Transfer the chocolate paste to a bowl and add and stir through the raspberry pieces.
- Line a small bread tin with cling film and transfer the mixture into the tin, smoothing the top as carefully as you can.
- Chill the 'fudge' for 1 to 2 hours until completely set.
- Remove from the tin and cut into pieces.
- Top each piece with a freeze-dried raspberry (optional) and store in the fridge in an airtight container.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
If you are gluten free AND Vegan, this is the perfect treat. You can also check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond, for more ideas.
Raw Fudge with Chocolate & Raspberry Shared With :
This post was originally published on 25th November 2016 and updated on 31st January 2020
Previously shared with : No Waste Food Challenge with Elizabeth’s Kitchen Diary; Free From Fridays with the Free From Farmhouse & Le Coin De Mel; Treat Petite with Cakeyboi & The Baking Explorer; We Should Cocoa with Tin & Thyme