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