Raspberry Pistachio Freezer Fudge (Printable Version)
Creamy no-bake squares with tart raspberries and crunchy pistachios. Ready in 15 minutes.
# What You'll Need:
→ Base
01 - 1 cup raw cashews
02 - 1/2 cup unsweetened shredded coconut
03 - 2 tablespoons coconut oil, melted
04 - 2 tablespoons maple syrup
05 - Pinch of salt
→ Fudge Layer
06 - 1 cup frozen raspberries
07 - 1/2 cup coconut cream (thick part from canned coconut milk)
08 - 3 tablespoons maple syrup
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon coconut oil, melted
→ Topping
11 - 1/2 cup shelled pistachios, roughly chopped
12 - 2 tablespoons freeze-dried raspberries, crushed (optional)
# How To Make:
01 - Line an 8x8 inch baking pan with parchment paper, leaving overhang on all sides for easy removal later.
02 - Blend cashews and shredded coconut in a food processor until a fine meal forms. Add melted coconut oil, maple syrup, and salt. Pulse until the mixture holds together when pressed.
03 - Press the base mixture firmly and evenly into the bottom of the prepared pan. Place in the freezer while preparing the fudge layer.
04 - Wipe out the food processor, then add frozen raspberries, coconut cream, maple syrup, vanilla extract, and melted coconut oil. Blend until completely smooth and creamy.
05 - Pour the raspberry mixture over the chilled base and smooth the top with a spatula. Sprinkle chopped pistachios and freeze-dried raspberries evenly over the fudge layer.
06 - Freeze for at least 2 hours, or until fully set and firm to the touch.
07 - Remove from pan using parchment overhang. Let sit at room temperature for 5 minutes before slicing into 16 squares with a sharp knife. Serve cold.
# Expert Advice:
01 -
- No oven required and comes together in under 20 minutes of active work
- The tart raspberry cuts through rich coconut cream for perfectly balanced sweetness
02 -
- Warm the knife under hot water between cuts for cleaner, prettier squares
- Let the frozen squares sit for exactly 5 minutes before slicing or they will crack
03 -
- Chill your can of coconut milk overnight in the fridge for the thickest cream separation
- Toast your pistachios at 350°F for 5 minutes before chopping for the best flavor