gluten free raspberry fudge

By Kathy C.

I haven't tried this recipe yet. I would like to try strawberries instead of raspberries, and stevia or truvia for sweetener.

Ingredients

• 1 cup raw cashews
• 1/2 cup coconut oil (warmed gently so that it’s in liquid form)
• 1/2 cup raw cacao powder
• 1/3 cup agave syrup or honey
• 1/2 cup raspberries

Details

Adapted from julesgalloway.com

Preparation

Step 1

1. Whizz the cashews in a food processor until they turn into a superfine, sticky consistency (almost a cashew butter)
2. Add the cacao powder, coconut oil and honey/agave syrup and combine well
3. Throw in the raspberries and pulse a couple of times until they have been broken into smaller pieces (but don’t blend them so much that they disappear!)
4. Line a 20cm x 10cm dish with baking paper. Press mixture firmly into dish and put in the freezer for 20-30 mins. Afterwards, the fudge may be kept in the fridge (if it lasts that long!).