Raspberry Pistachio Cacao Fudge
Recipe: #31978
May 13, 2019
Categories: Desserts, Cookies, Snacks, Nuts/Seeds, Cashew Nut, Pistachio, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Game/Sports Day, Picnic, Weeknight Meals, Food Processor, Refrigerator, Diabetic, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Candy more
"From our Sunday newspaper The Sunday Times. Times are estimated and 4 hour cook time is the time in the refrigerator."
Original recipe yields 16 servings
Ingredients
Nutritional
- Serving Size: 1 (40.2 g)
- Calories 177.9
- Total Fat - 13.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 0.2 mg
- Sodium - 106.3 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 1.4 g
- Sugars - 6.7 g
- Protein - 3.3 g
- Calcium - 17.8 mg
- Iron - 1.3 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the cashews in a medium heatproof bowl and cover with boiling water and set aside for 15 minutes to soak.
Step 2
Drain the cashews and place in a food processor and then add the coconut oil and maple syrup and process for 2 minutes or until smooth and creamy and then add the cacao and process for 1 minute or until smooth.
Step 3
Transfer the mixture to a large bowl, add the raspberries and 1/2 cup (70 grams) pistachio and gently stir to combine.
Step 4
Spoon into a lightly greased 20cm x 10cm loaf tin lined with non-stick baking paper, smoothing the top with the back of a spoon. Top with the remaining pistachio and gently press to secure and refrigerate for at least 4 hours to set and then slice to serve.
Step 5
TIPS - You can store this fudge in an airtight container in the fridge for up to 1 week.
Tips & Variations
No special items needed.
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