Easter is right around the corner and have I got a dessert for you! If you’re heading to a family gathering or having one of your own or just catching up on Netflix this long weekend, this Raspberry Layered Fudge is for you.

I made this recipe using bittersweet chocolate, but you could use stevia chocolate if you really want to cut back on extra sugar and carbs.  The higher percentage of chocolate, the less sugar is in it.  I personally love 85-90% but since I was sharing with the H, I didn’t want to go too dark or he may find it a tad bitter, but would that really be a bad thing? More for me! (side note: he LOVED these….100% husband approved)

I love the combination of raspberries and chocolate, it’s just so decadent.  And the pink colour makes it festive for Easter.

So let’s get hopping…see what I did there? #BunnyReference

Raspberry Layered Fudge

2017-03-27 21:52:44

Serves 16

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Base Layer

1. 1 1/2 cup bittersweet chocolate (9 oz)
2. 1/4 cup coconut oil
3. 6 Tbsp coconut cream*
4. 1/4 tsp pure vanilla extract
5. Pinch of salt

Middle Layer

1. 1/2 cup coconut cream*
2. 1/4 cup coconut oil, melted
3. 1/4 cup full fat coconut milk
4. 1/4 tsp pure vanilla extract
5. 1 1/2 cup fresh raspberries
6. 2 Tbsp water
7. Few drops liquid stevia

For the Drizzle

1. 1/4 cup bittersweet chocolate (1.5 oz)
2. 1 tsp coconut oil

Instructions

1. Line an 8 x 8 inch baking dish with parchment paper.
2. For the base layer, melt chocolate and coconut oil.
3. Stir in coconut cream, vanilla and salt.
4. Pour into pan and refrigerate.
5. For the middle layer, you will first need to make the raspberry puree.
6. Add raspberries to a medium saucepan with 2 Tbsp water. Allow the berries to cook and soften for about 5-7 minutes.
7. Stir in a few drops of stevia to sweeten.
8. Transfer berries to a blender and blend on high.
9. Strain through a mesh sieve to remove the seeds.
10. Add coconut cream, melted coconut oil, coconut milk, vanilla and raspberry puree to a blender. Blend on high until smooth.
11. Pour over base layer and refrigerate until firm.
12. For the drizzle, melt chocolate and coconut oil.
13. Drizzle over top of fudge.
14. Allow to fully cool.
15. Cut into squares.

Notes

1. *To make coconut cream, place a can of full-fat coconut milk in the fridge for a few hours or overnight. The thick stuff on top is the coconut cream. Discard the water in the bottom or save for smoothies.

Nutritional info per square

1. 206 Calories, 11g Carbs, 2g Fibre, 9g Net Carbs, 18g Fat, 1g Protein, 6g Sugar
2. Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.

By The Happy Health Freak

The Happy Health Freak http://thehappyhealthfreak.com/

Looking for more Easter inspired recipes…

Almond Joy & Cranberry Orange Easter Bunnies

Smokey Avocado Deviled Eggs

Goji Maca & PB2 Easter Bunnies