Gooey, sweet, a little tart from the raspberry and ultra uplifting to eat, this fudge achieves the impossible through low-temperature cooking. You end up with a classic, beautiful and nutrient-dense delicacy that makes crowds go wild.

30, 1″ cubes


  • 2 c extra virgin coconut oil
  • 1 1/4 c raw honey
  • 1 c raw cacao
  • 2 capfuls vanilla extract (about 2 1/2 tsp)
  • 1 c raw pecans
  • 1 c shredded coconut (unsweetened and unsulfured)
  • 1 c cranberry raisins
  • 3 scant T Activz Raspberry Powder


  1. Combine coconut oil, honey and cacao in large pot over a barely warm burner. Stir till melted together and smooth, add remaining ingredients and then mix.
  2. Line 9×9 dish with parchment paper, leaving edges of parchment out to help lift fudge out of pan later. Pour fudge mixture into pan and spread evenly.
  3. Chill a few hours. Once set, lift parchment and fudge out of casserole dish and lay on counter. With a good straight-edged kitchen knife, cut fudge into squares and serve immediately.
  4. Refrigerate (to avoid melting) in airtight container up to 1 month.
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