Dark Chocolate Fudge Bars (Toasted Pistachio & Raspberry)

Pistachio + Raspberry Dark Chocolate Fudge

I absolutely adore anything chocolate, so how have I only just discovered the chocolate, raspberry and pistachio combination? These Toasted Pistachio & Raspberry Dark Chocolate Fudge Bars are the ultimate chocolatey treat. They’re rich, decadent and mouth-wateringly satisfying as an after dinner dessert.

These Dark Chocolate Fudge Bars are totally fool proof, they set in the freezer and no baking is required! Perfect for an effortless treat. Being totally vegan and gluten free, they’re suitable for almost everybody!

Other super easy, no-bake recipes of mine include:

If you make these Toasted Pistachio & Raspberry Dark Chocolate Fudge Bars then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I love to see them!

dark chocolate fudge bars

What Does Dark Chocolate Fudge Taste Like?

Dark chocolate fudge is a yummy treat with a strong chocolate flavor. The chocolate taste is rich and deep, with a touch of bitterness like dark cocoa. To balance the bitterness, we add sweet maple syrup, which also makes it feel rich.

We also mix in almond butter for a nutty and smooth taste. Coconut oil is in there too, making it smooth and a bit like coconut.

We add frozen raspberries for a tangy flavor – a little bit sour and really refreshing. This helps balance the sweetness and adds a fruity taste.

Lastly, we put in crunchy nutty pistachios. They add a nice crunch to the dark chocolate fudge and a different flavor. When we combine all these things, the fudge tastes amazing – a mix of chocolatey, sweet, nutty, tangy, and crunchy flavors that make every bite delicious.

dark chocolate fudge bars

How To Make My Dark Chocolate Fudge Bars

To make my dark chocolate fudge bars, you’ll need…

  1. Dark Chocolate (100 grams): Dark chocolate is the primary ingredient and flavor in your fudge. It provides a rich, deep cocoa flavor and a slightly bitter taste, which contrasts well with the sweetness of the other ingredients. The cocoa solids in dark chocolate contain antioxidants and flavor compounds that enhance the overall taste of the fudge.
  2. Smooth Almond Butter (2 tbsp): Almond butter adds a creamy and nutty component to the fudge. It contributes both flavor and texture, providing a velvety consistency that balances out the firmness of the chocolate. Almond butter also contains healthy fats and proteins, which can enhance the overall nutritional profile of the dish.
  3. Coconut Oil (2 tbsp): Coconut oil adds a smooth and silky texture to the fudge. It helps bind the ingredients together and contributes to the fudge’s melt-in-the-mouth quality. The slight coconut flavor can complement the chocolate and enhance the overall flavor profile. Additionally, coconut oil contains medium-chain triglycerides (MCTs), which are a source of quick energy.
  4. Maple Syrup (1-2 tbsp): Maple syrup is a natural sweetener that provides a distinct caramel-like sweetness to the fudge. It also helps to balance the bitterness of the dark chocolate and enhances the overall sweetness of the dish. The amount used can be adjusted based on personal preference for sweetness.
  5. Frozen Raspberries (2/3 Cup): Frozen raspberries add a burst of fruity and tangy flavor to the fudge. They introduce a refreshing contrast to the richness of the chocolate and can help cut through the sweetness, adding complexity to the overall taste. Raspberries also provide vitamins, antioxidants, and dietary fiber.
  6. Pistachios (1/2 Cup): Pistachios bring a crunch and a savory element to the fudge. They provide a delightful textural contrast to the smoothness of the other ingredients. The earthy and slightly nutty flavor of pistachios complements the chocolate and adds depth to the taste. Additionally, pistachios offer healthy fats, protein, and essential nutrients.
Pistachio + Raspberry Dark Chocolate Fudge
Toasted Pistachio & Raspberry Dark Chocolate Fudge Bars (Vegan & Gluten Free)

Toasted Pistachio & Raspberry Dark Chocolate Fudge Bars (Vegan & Gluten Free)

Georgina Burgess
I absolutely adore anything chocolate, and these Toasted Pistachio & Raspberry Dark Chocolate Fudge Bars are the ultimate chocolatey treat. They’re rich, decadent and mouth-wateringly satisfying as an after dinner dessert
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert, Snack
Servings 8 Bars

Ingredients
  

  • 100 grams Dark Chocolate
  • 2 tbsp Smooth Almond Butter
  • 2 tbsp Coconut Oil
  • 1-2 tbsp Maple Syrup
  • 2/3 Cup Frozen Raspberries
  • 1/2 Cup Pistachios

Instructions
 

  • Start by lining a 9×5″ loaf tin with baking paper
  • Make a Bain Marie by placing a glass bowl over a saucepan with simmering water
  • Break up the dark chocolate and place in the bowl to melt, stirring often
  • When most of the chocolate has melted, stir in the almond butter, coconut oil and maple syrup (if using)
  • In the meantime, heat up a dry frying pan and toast the pistachios over a medium-high heat for around 5-10 minutes, shaking regularly until fragrant (be careful not to burn!)
  • When a smooth chocolatey liquid has formed, take the bowl off the water and stir in the toasted pistachios
  • Place half of your frozen raspberries in a small bag and bash lightly with your hand or a rolling pin so that they’re partially crushed (leave the other half whole)
  • Quickly add the frozen raspberries (crushed & whole) to the chocolate mixture and stir (they will start to freeze the chocolate so be quick!)
  • Pour this mixture into the lined loaf tin and spread out so it’s roughly even
  • Place it into the fridge or freezer to set for around 30 mins to an hour
Keyword vegan dessert, vegan snacks

 

 

Why Not Try These?

2 Comments

  1. Lovely, I’ve just made and its sitting in the fridge setting. It seized up abit when I added the other ingredients (coconut oil, almond butter and maple syrup) but sti came together and was relatively easy to spread out in pan (i found it easier to take it out of pan and spread on baking paper then put back in pan. Mine didn’t fill the pan though so just wanted to confirm your measurements are US. I used 15ml tablespoons although I’m in Australia and used to 20ml ones. And the chocolate was only 100g? Taste is fantastic, reminds me of the raw chocolate i used to make

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating