Ingredients
- 225 grams cashew nuts (1 1/2 cups)
- 60 ml coconut oil (melted, 1/4 cup)
- 1/4 cup maple syrup (60 ml)
- 1/2 cup cacao powder (50 grams)
- 1 cup raspberries (freeze-dried raspberries, 20 grams)
- 105 grams pistachio nuts (3/4 cup, roughly chopped)
How to Make
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Step 1: Place the cashews in a medium heatproof bowl and cover with boiling water and set aside for 15 minutes to soak.
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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.
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Step 3: Transfer the mixture to a large bowl, add the raspberries and 1/2 cup (70 grams) pistachio and gently stir to combine.
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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.
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Step 5: TIPS - You can store this fudge in an airtight container in the fridge for up to 1 week.
We hope you enjoy this recipe!
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