Chocolate Raspberry Paleo Fudge

By weavincanuck

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

Details

Adapted from edibleharmony.com

Preparation

Step 1

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.