*This post was sponsored by Sunbutter
Searching for the perfect dessert to serve on Valentine’s day… or really any day of the year? My recipe for Chocolate and Raspberry Fudge is scoopable and oh-so-smooth. It lands somewhere between fudge and soft serve, and the chocolate and raspberry each have their own distinct flavor and consistency. With a texture so creamy and rich, no one will know that it’s dairy free! I love the colours, especially the pastel pink of the raspberry, and thought it was perfectly suited for Valentine’s day. Both adults and kids will love this one! I think it would be a fund idea to serve this at your Galentine’s party and let your guests help themselves, with lots of different toppings to choose from (chocolate chips, berries, seeds, shredded coconut, leave it to your imagination!).
Free From: Peanuts, nuts (excluding coconut), dairy, soy, egg, wheat and gluten, fish, shellfish. Suitable for vegans and vegetarians.
Chocolate Fudge:
1 cup allergen-free dark chocolate chips, plus extra for garnish at the end
1/2 tsp pure vanilla extract
1 tbsp. maple syrup
1/2 cup coconut cream
1 tbsp. Sunbutter Original Sunflower Butter
Put the tin of coconut milk in the fridge overnight so it can harden. The coconut cream is the thick fat in the tin of coconut milk, usually sitting above the coconut water. You will not need the water for this recipe but save it for use in another recipe.
Melt the chocolate in a double boiler or in the microwave. Add to a food processor along with all the other chocolate fudge ingredients and pulse until smooth. Pour into a container and keep in the fridge until cold and firm, about 20 minutes.
Raspberry Fudge:
1 cup loose raspberries, plus extra for garnish at the end
1/2 tsp pure vanilla extract
1 tbsp. maple syrup
2 tsp water
1/3 cup coconut cream
Put the tin of coconut milk in the fridge overnight to harden. See above note.
Add the raspberries, vanilla, maple syrup, and water to a small sauce pan. On medium heat, simmer the berries, stirring and mashing often, until thick and syrupy, about 30 minutes. Cover and rest in the fridge until completely cooled. Add the raspberry mixture and all the other raspberry fudge ingredients to a food processor and blend until smooth. Pour into a bowl and refrigerate until cold and firm, about 20 minutes.
Sunbutter Drizzle:
1 tbsp. Sunbutter Original Sunflower Butter
1 1/2 tbsp. maple syrup
Mix the Sunbutter and maple syrup in a small bowl until well combined.
To assemble:
You will need two dessert bowls. Scoop a nice big dollop of each of the fudge mixtures into each bowl so that they look billowy and abundant. Pour some of the Sunbutter drizzle on top, or put it out on the table so people can pour their own (everyone likes their own level of sweetness). Sprinkle a few chocolate chips and raspberries on top, and garnish with a mint leaf.
If you make ahead of time, keep in the fridge until 20 minutes before you are ready to serve.
Serves 2
