Choc Raspberry Fudge

SERVES 12

• Gluten Free

• Dairy Free

INGREDIENTS

• 1/2 cup nuttlex

• 1/4 cup melted coconut oil

• 1/2 cup coconut sugar

• 1 tsp vanilla

• 1 egg

• 1/2 cup buckwheat flour

• 1/2 cup coconut flour

• 3/4 cup almond milk

• 1 cup raspberries

• 1 block vegan chocolate (I used hazelnut flavour)

METHOD

1. Preheat oven to 160 degrees fan forced

2. Melt nuttlex, whisk together with coconut oil & coconut sugar. 

3. Add egg & vanilla, mix to combine. 

4. Add buckwheat & coconut flour, mix to combine.

5. Add almond milk in small amounts. Start with 1/4 cup & mix. Then another 1/4 cup. Fold through raspberries & then add the last 1/4 cup of almond milk.

6. Fold in chopped chocolate, save a few squares for decoration on top.

7. Pour into lined baking tray & spread out mixture so it’s even. Place chocolate squares on top.

8. Bake in preheated oven for 30 mins.

9. Let cool before cutting up into pieces.