For those of you who follow Vicki’s blog over at the Free From Fairy, you may (like me) have drooled over the Sugar-Free Raw Chocolate Fudge that she recently made. Vicki is amazingly talented and seems to have the ability to conjure up the most amazing recipes with ingredients which are multi allergen-friendly and yet still taste fantastic and are good for you too.
I was particularly taken with this raw fudge recipe as it offered a sweet treat without any guilt and could be something I could keep in the fridge for a quick bite when I needed a cocoa hit….. without reaching for the calorie and sugar-laden chocolate bars. It was also really simple to whip up without too much faff….
When I saw it, I immediately imagined the amazing potential in adding freeze-dried raspberries to the mix, both to add a complementary fruity sharpness and a contrasting colour. I love using freeze dried fruit in my bakes and cooking and always make sure I keep various freeze-dried fruits to hand in my larder. Because I use so much, I don’t generally buy from the supermarket, but seek out the larger packs and wider variety from on-line retailers like Healthy Supplies.
Having sown the seed for adapting Vicki’s recipe slightly to make a Raw Chocolate-Raspberry Fudge, I had to give it a try and (as is regularly the case in our house) I found the required over-ripe banana hanging around looking sorry for itself in the fruit bowl, hoping to be given a better future. Lucky day banana! You’re heading for the mixing bowl!
I have only slightly altered Vicki’s recipe, but in addition to the raspberries, did include a tablespoon of maple syrup as the mix tasted a little too bitter for us. I felt that it was a justifiable change….. and as maple syrup is actually a pretty healthy and very natural sugar source, was comfortable that it did not obliterate Vicki’s intentions towards being a ‘good’ treat.
The test would of course be whether it would be acceptable to Miss GF’s sweet tooth…… If she liked it, then I reckon you could sneak it past most hardened sugar-addicts. In the event, she seemed quite taken with it…… I think it helped that her favourite other blogger Vicki had invented it, but she came back for more than one piece, which is an indicator of high praise.
I really enjoyed it too! It has a smooth texture, flavoured with deep cacao notes, set against a strong hint of banana and interspersed with tangy berry. 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, but as the recipe doesn’t make a massive amount and it is quite moreish, you can be sure that it won’t stay around long enough to go ‘off’.
So thank you Vicki! I hope you don’t mind that I have played around with your mastery or that I have blogged my variation!
Gluten free AND Vegan (or thinking of heading that way?) – check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond
I am sending this FFF-GFA Raw Chocolate-Raspberry Fudge off to the following linkies to share some healthy cacao love :
No Waste Food Challenge with Elizabeth’s Kitchen Diary, on account of the recipe managing to find a timely purpose for my over-ripe banana. I seem to be having a bit of a ‘take-over’ on the No Waste Food Challenge this month. I think this is my fourth entry….. sorry Elizabeth.
Recipe of the Week with A Mummy Too
Free From Fridays with the Free From Farmhouse (and Le Coin De Mel)
Treat Petite with Cakeyboi and The Baking Explorer
We Should Cocoa with Tin & Thyme
Cook Blog Share with Hijacked by Twins
Raw Chocolate-Raspberry ‘Fudge’ (adapted from a recipe by Vicki Montague – Free From Fairy)
Ingredients (makes approx 15 pieces)
Method
- 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 evenly blended.
- 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, 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.
This sounds incredible! And the photos are stunning <3
Thank you Aimee. That's so kind of you x
Thanks. You're welcome x
What a gorgeous sounding recipe, and I happen to have all the ingredients on hand! Might have to give this a go myself! 🙂 Thank you for sharing with the No Waste Food Challenge, and you can never share too many of your delicious recipes! You're always welcome. 🙂
Thanks Elizabeth. That's really kind of you. Sometimes I feel I might be taking a bit of a liberty adding lots of links, but I am so passionate about using up potential food waste, that I just can't resist.
If you make the fudge, let us know how you find it xx
I've been seeing recipes for for raw fudge everywhere and keep meaning to try some. Yours looks totally divine. The colour of the raspberries is just amazing. I had no idea you could get whole freeze-dried raspberries.
Thanks for sharing with We Should Cocoa. I've added it – cos it's Christmas 😉 – but it should only be one post per month.
Thank you Choclette. I get so confused with who allows what in their linkies so thank you for letting my extra post in. I'll try to remember in future. Sorry!!!
Glad you like the fudge though. Raspberries (fresh or dried) are such a beautiful colour. I always have some in the house, and discovered the whole ones some time ago and haven't looked back xx
Lovely! Lovely! You are getting better and better with your photos. This fudge is truly divine. My husband is particularly obsessed with chocolate and he would love this. Thanks for the recipe!
Thank you Alida. That's such lovely feedback xx
O.M.G!!! Yes please!!! These look and sound amazing Kate! Love them! Thank you for sharing with #CookBlogShare x
Ha ha! Thanks Kirsty. You're welcome xx
Sounds really interesting – I never have freeze dried fruit in the house but I can see why you would use it – it looks really beautiful in the fudge and must give lovely flavour too.
It was a really good recipe Johanna and I think, pretty versatile for interesting additions.
I am such a fan of freeze dried fruit. We always have it in the house and Miss GF loves to snack on it. It is a great treat for the kids and can be added to almost anything! x
Cute! I wonder if it would work with fresh raspberries.
Thanks Robin. I did think about adding fresh raspberries, but decided to add the freeze-dried ones 'cos I thought they would last better. Fresh raspberries should be fine though…. x
Wow these look amazing! I wish I was clever enough to think up amazing recipes like this!! #FreeFromFridays
Thank you Katy xx
looks truly lovely and I love the dark chocolate colour and the red raspberry, so stylish. Lovely photo's too x
Thank you Dom. Raspberries have such a beautiful colour they always brighten up a photo! x
I love 'raw' fudges – so much less guilt! Thanks for taking part in Treat Petite
Less guilt for sure Stuart. Always good to share x
I love this!!! I create recipes to be used and changed as people see if and I love the fact you made your own version. I love freeze dried raspberries too so would adore your version. I must get some so I can make it too! Xxx
Thanks Vicki. I always worry when I blog other people's recipes with tweaks that they might feel a bit peeved that I have messed with them. But your fudge was too tempting not to play with. Glad you don't mind xxx
Love this! I too thought that Vicki's one looked gorgeous and the freeze dried raspberries are a lovely addition X
Thanks Mandy….. freeze dried fruit makes everything pretty! x
Drool! I like the sound of a happy sense of decadence mixed with virtuosity – I'll have two please 🙂 Eb x
Thanks Eb…. If there was any left I would pop it in the post. I suspect it would get a tad squashed though….. x