Choc Raspberry Fudge

I made these as a Valentines Day treat but they were sooo yummy that I would highly recommend making them when your craving a sweet treat! Made with nuttlex as a butter alternative, these gluten free, dairy free & paleo beauties are so soft & fudgy. The flavours of raspberry & chocolate burst in your mouth with every bite! 

You will need:

  • 1/2 cup nuttlex
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1 egg
  • 1/2 cup buckwheat flour
  • 1/2 cup coconut flour
  • 3/4 cup almond milk
  • 1 cup raspberries
  • 1 block @lovingearth chocolate (I used hazelnut flavour)

Method:

  1. Preheat oven to 160 degrees fan forced
  2. Melt nuttlex, whisk together with coconut oil & coconut sugar. 
  3. Add egg & vanilla, mix to combine. 
  4. Add buckwheat & coconut flour, mix to combine.
  5. Add almond milk in small amounts. Start with 1/4 cup & mix. Then another 1/4 cup. Fold through raspberries & then add the last 1/4 cup of almond milk.
  6. Fold in chopped chocolate, save a few squares for decoration on top.
  7. Pour into lined baking tray & spread out mixture so it’s even. Place chocolate squares on top.
  8. Bake in preheated oven for 30 mins.
  9. Let cool before cutting up into pieces!

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