Helen’s Raw Raspberry Fudge

Helen’s Raw Raspberry Fudge

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.

Makes 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 9x9 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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