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By Nourishing Amy

Chocolate Raspberry Fudge Bars

timerPrep Time: 20 minutes

groupsServes: 9-12 People

Rich, chocolatey and fruity fudge bars with a no-bake almond and oat biscuit base, a thick chocolate raspberry fudge layer with hidden fresh raspberries and a dark chocolate top with peanut butter swirls. These bars are naturally vegan, gluten-free and easy to make in a couple of hours–great for an easy, but impressive summertime dessert.

Ingredients

For the Base:

1 cup oats

1 cup almonds

A pinch of salt

2 tbsp smooth peanut butter

2 tbsp maple syrup

2 tbsp melted coconut oil

For the Fudge:

120g or ¾ cup Divine Dark Chocolate with Raspberries, chopped small

⅓ cup smooth peanut butter

2 tbsp maple syrup

A pinch of salt

16 raspberries

For the Top:

100g or ⅔ cup Divine Smooth Dark Chocolate with Raspberries, chopped small

1 tbsp coconut oil

2 tbsp peanut butter

Extra raspberries, optional

Flaky salt, optional

Method

Step 1

Line a 6-inch square tin with parchment paper and put to the side.

Step 2

For the base: add the oats, almonds and salt to a blender and process to a fine meal texture. Pour into a bowl with the peanut butter, maple syrup and coconut oil and stir to a sticky mix.

Step 3

Press into the lined tin to make an even base and chill in the fridge while you make the filling.

Step 4

For the fudge middle: melt the chocolate till smooth and whisk in the peanut butter, syrup and salt until smooth and thick. Work quickly as it continues to thicken. Spread over the chilled base and smooth the top.

Step 5

Press in the raspberries and chill again in the fridge.

Step 6

For the top: melt the chocolate and coconut oil together until glossy and pour over the raspberries. Swirl on the peanut butter and chill in the fridge for 1-2 hours or until set.

Step 7

Remove the bars from the tin and use a sharp, hot knife to slice into squares or bars. Top with extra raspberries and flaky salt, if desired.

Step 8

Store in a sealed container at room temperature for 3-5 days or in the fridge for 5-7 days. You can freeze the bars for up to 1 month and allow to thaw at room temperature before eating.

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