I know we’re all still excited about that baked cheesecake from yesterday, but I just finished my last bite of this raw almond raspberry marzipan fudge and ran over here quick to tell you about the recipe… because sometimes you need some wholesome sweet brain fuel… in bite size form… with a raspberry on top!
Going through so much paper work these last few days (tax season… fun times)… meaning late nights sifting through all kinds of documents and receipts galore… and this little no-bake treat has been keeping me good company ;)
Let’s just say it’s like the long lost fraternal twin of the cashew maple fudge in Unconventional Treats, only with its own flair and decadence. I’ve been really digging raspberries and almonds lately (and always!) so decided to play around with those flavors when the urge hit for a wholesome quick sweet treat. The result was… mmm… well they’re all gone. It’s been a day. Yeah, these little quick & easy dairy-free fudge squares are pretty darn delicious :) (and sweet — fair warning!).
P.S. Feel free to trade in another nut or seed butter, or omit the almond extract and just add more vanilla (though you’ll lose the “marzipan” flavor), leave out or swap the berries — this recipe is quite forgiving in those areas, so have fun with it.
- 5 tbsp almond butter
- 5 tbsp agave (or maple)
- 3 tbsp coconut oil, liquefied (but not hot)
- 2 tbsp coconut sugar
- 1 tsp pure vanilla extract
- ¼ tsp almond extract
- dash of salt
- 8 raspberries
- Blend all ingredients together until just incorporated into a smooth mixture.
- Spoon into a parchment-lined small tupperware container (I used a 6”x5”x2” rectangular dish, but anything of a similar size will do). Smooth out the top and space out 8 raspberries throughout (imagining the raspberries to be in the center of each future slice).
- Freeze overnight (or at least 5-6 hours until firm). Remove from container, trim off the edges (optional), and slice into squares. Enjoy! Keep the fudge frozen until ready to eat.