Created by ImPat on May 13, 2019
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.