Raw Chocolate Raspberry Fudge





Introduction: Raw Chocolate Raspberry Fudge

About: Hi, I'm Jen! In my free time I'm a crafter, food lover, and cake decorator. I also can't stop taking photographs! I have a genuine love and appreciation for all things creative and handmade.

If you've never tried or made a raw dessert I highly recommend it. They are great for summer since you'll never have to turn on the oven!! Yay! It's also vegan for those searching for great vegan dessert recipes!!

This creamy, rich and decadent fudge will leave you completely satisfied and wanting more!

Step 1: Ingredients and Equipment


1 c. raw organic cashews

1/2 c. organic coconut oil

1/4 c. raw organic honey - creamed is best

4 large dates - pits removed

1/2 vanilla bean

3/4 c. organic cocoa powder

12 oz. organic raspberries (fresh or frozen and thawed)


Food processor

Blender or immersion blender

Sharp knife

9x9 square baking dish

Parchment paper

Fine mesh strainer

Mixing bowl


Measuring cups

Step 2: Prep Work

Before you get started making this delectable fudge you will need to do some prep work with a few of your ingredients.

1. Remove pits from dates. Set aside.

2. Cut vanilla bean in half. Set one half aside for later use. Cut remaining half in half lengthwise. Using the edge of a sharp knife scrape out vanilla beans. Set aside.

3. Using a blender or immersion blender blend raspberries. Set a fine mesh strainer over a bowl and pour blended berries into strainer. Using a spoon stir until only seeds are left. Set purée aside.

Step 3: Recipe

Raw Chocolate Raspberry Fudge

1 c. raw organic cashews

1/2 c. organic coconut oil

1/4 c. raw organic honey - creamed is best

4 dates - pits removed

1/2 vanilla bean

3/4 c. organic cocoa powder

12 oz. organic raspberries (fresh or frozen and thawed)


In the bowl of a food processor add cashews and process until you have cashew butter. This took about 3-4 minutes in my food processor. First the mixture will look like you made flour and the it will look like crumbles then finally the cashews will start to release their oils and turn into cashew butter.

Add coconut oil, honey, dates and vanilla bean and pulse several times until dates are finely chopped. Scrape down sides as necessary. When mixture starts to separate add the cocoa powder and pulse to combine until you have a smooth consistency.

Add in raspberry purée and whiz until mixture looks like thick rich frosting.

Spoon mixture into a 9x9 inch baking dish lined with parchment paper and smooth to an even layer.

Freeze four hours or overnight. Remove parchment from pan onto a cutting board and cut into desired sized squares. Eat and enjoy!!

Store leftover fudge in the freezer for the best texture.

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If i was to substitute the vanilla for extract how much would i use? And agave is terrible for you people. I have never fully understood why honey is not good.. no bees are harmed in the honey extracting process.... and its insanely delicious good for you and natural

1 reply

2 teaspoons

Never mind it's not there any more

You should enter this into the raw food contest

Hi, interesting idea. but it's not FUDGE. Fudge type recipes require heat. Your unique recipe might better be described as BARS or some such. thanks

Is there a substitute for cashews? Unfortunately I'm allergic to them :(

1 reply

You could try almonds. They won't be as creamy but they do have a relatively neutral flavor.

Just FYI, the vegans I know don't eat honey. You could probably substitute agave nectar, though.

1 reply

You could substitute with a different sweetener, however, if you want the recipe to remain 'raw' you won't be able to use agave nectar as it is not raw (even if it is labeled as such'.

Mhhhmmm... Chocolate!

I could have made this yesterday because I had all the ingredients. Now, I can just drool. thanks for sharing.


Another stunning creation! Sounds divine, great job! :)

Oh wow this looks delicious! Thank you!