Side Pannel
Raspberry Coconut Oil Fudge
Raspberry Coconut Oil Fudge
- Recipe Submitted by maryjosh on 01/30/2019
Ingredients List
- 1 Cup Coconut oil, melted
- 1/3-1/2 Cup Honey, to taste *
- 1 Cup Raspberries (160g)
- 1/2 Cup Grass-fed Chocolate protein powder** (40g) (whey or plant based)
- 1/2 Cup Unsweetened cocoa powder (50g)
- 1/2 tsp Vanilla extract
Directions
In a medium bowl, melt the coconut oil and honey in a microwave.
While the coconut oil melts, mash the raspberries with a fork in a small bowl. You want a few little chunks remaining, so don't pulverize them.
Once the coconut oil is melted, add in the mashed raspberries, Chocolate protein powder, unsweetened cocoa powder and vanilla extract. Stir until well combined.
Line a loaf pan with parchment paper and pour the fudge in. Place in the freezer for about an hour until hardened.
Once firm, let the fudge sit at room temperature for about 10 minutes before slicing.
While the coconut oil melts, mash the raspberries with a fork in a small bowl. You want a few little chunks remaining, so don't pulverize them.
Once the coconut oil is melted, add in the mashed raspberries, Chocolate protein powder, unsweetened cocoa powder and vanilla extract. Stir until well combined.
Line a loaf pan with parchment paper and pour the fudge in. Place in the freezer for about an hour until hardened.
Once firm, let the fudge sit at room temperature for about 10 minutes before slicing.
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