WHITE CHOCOLATE AND RASPBERRY FREEZER FUDGE

Happy Canada day!

Since the Canadian flag is red and white, I decided to go with a decadent dessert to show off these two colors.  This recipe for freezer fudge is nothing like the fudge I grew up with, which was made with processed ingredients, and also high in refined sugars.  These are made with real, whole food ingredients that actually nourish your body.  They also happen to be very satisfying. Since they are kept in the freezer, you can definitely save them for a longer period of time, and enjoy them when you really have a sweet tooth craving.

Now keep in mind that although this fudge is healthier than the ones you will find in most stores, it is still quite high in fat and calories.  So indulge knowing that it is made of whole ingredients, but do not go overboard with them... especially if you are trying to lose weight! They are what I like to call a decadent treat. Which are great to have from time to time.

WHITE CHOCOLATE AND RASPBERRY FREEZER  FUDGE


Ingredients:

For the fudge:

• 2 cups of raw unsalted cashews
• 2 cups of raw cacao butter, melted
• 1 cup agave nectar
• 1/2 cup of coconut oil
• 1/2 cup of water

pure raw cacao butter

For the raspberry coulis:

• 1 1/2 cups of raspberries
• 1/3 cup of agave

Preparation:

1. In a high speed blender, put all of the fudge ingredients together, and blend until very smooth.
2. Line a pan with plastic wrap or parchment paper (I forgot to do that step and had a really hard time getting the fudge out of the pan). 
3. Top the lined pan with the fudge batter.
4. In a clean blender, mix the raspberry coulis ingredients together until smooth.
5. Drop spoon fulls of the raspberry coulis on top of the fudge, and use a knife or a fork to swirl it together.  The trick is is to not mix it fully. Take your time and add more of the coulis as you go.
6. Place in the freezer, and let it set for a few hours to overnight. The time will depend on the size of your pan ( I used a 8 X 6 pan and it took about 5 hours to set. It also made a very high fudge. I think  a 9 X 9 pan would have been better). 
7. Once set, remove from the freezer, and cut into small squares, to the size of your liking.
8. Store any left overs in the freezer.

Enjoy!