Raspberry Pistachio Cacao Fudge

16
Servings
20m
Prep Time
4h
Cook Time
4h 20m
Ready In


"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
OK

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 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.