This raspberry chocolate fudge dessert was inspired by The Home Baked Vegan’s recipe for miniature no-bake chocolate raspberry desserts. The recipe is quite similar, with a few minor tweaks, and one major enhancement: a layer of chocolate fudge.
These Raspberry Chocolate Fudge Desserts are:
Vegan (as always) – this means it is free from dairy, eggs, meat and honey.
Free from processed sugar.
Gluten-free.
Fruity and fudgey.
Delicious.
Here is the Home Baked Vegan’s recipe for Raspberry Chocolate Fudge Desserts:
Ingredients:
Date Base – this is a required ingredient in each layer
2 Cups Dates
1/2 Cup Water
1/4 Cup Coconut Oil (Melted)
Base Layer:
1/4 Cup Cocoa Powder
1/2 Cup Shredded Coconut
2 Tbsp Coconut Oil
1/2 Cup Date Base
Fudge Layer:
1/4 Cup Cocoa Powder
1/2 Cup Date Base
Raspberry Layer:
2 Cups Raspberries
1/2 Cup Coconut Milk
1/4 Cup Date Base
Topping:
1/4 Cup Crushed Frozen Raspberries
Method:
Prepare the Date Base:
In a food processor or high powered blender, blend together the dates, water and melted coconut oil.
Pour mixture into a bowl and set aside to use as the Date Base in each layer.
Prepare Base Layer:
In a medium bowl, mix together 1/2 Cup of the Date Base, with coconut oil until coconut oil is melted throughout.
Mix in the cocoa powder until smooth.
Stir in the shredded coconut.
Press this layer into the bottom of a parchment lined or silicone 8″ square pan.
Prepare Fudge Layer:
Mix cocoa powder with 1/2 Cup of the Date Base, until smooth.
Spread into pan, over the base layer.
Prepare Raspberry Layer:
In a food processor or high powered blender, blend together 1/4 Cup Date Base, with raspberries and coconut milk. Blend until smooth.
Pour over the fudge layer and spread until even.
Top with crushed frozen raspberries.
Freeze overnight.
Remove from freezer, and remove the dessert from the baking pan.
Slice into squares and enjoy!
Store in the freezer in an airtight container.
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