With Valentine's Day just around the corner, you can barely move in shops for the hearts, fluffy teddy bears and pink. Everything is pink.
I'm not a huge fan of Valentine's Day (over-commercialised, you know the story) BUT I will never let my beliefs stand in the way of creating cute, healthy treats (!!) and recipes. Really, though, you can make these Creamy Raspberry Fudge hearts every day of the year - and, trust me, you'll want to. In fact, they are the most perfect paleo Valentine's Day recipe imaginable.
Made using all-natural, vegan and Paleo-friendly ingredients and, my new favourite, coconut butter (it adds such dairy-free creaminess to recipes) these scrumptious little bites are ridiculously good. I always know I've found a winner when the two toddlers eat them and say, "MMM ice cream mummy!"
Happy Valentine's Day to you all!
CREAMY RASPBERRY FUDGE
1/2 cup fresh raspberry puree
1/2 cup Lucy Bee coconut oil, melted
1/3 cup Meridian cashew butter
1/4 cup maple syrup
2 tbsp coconut butter, melted
1 tbsp vanilla extract
1/4 cup Sukrin zero calorie icing sugar
2 heaped tbsp frozen raspberry powder
2 tbsp Sukrin coconut flour
1) In a high-powered blender (I use a Vitamix), blitz the raspberry puree, coconut oil, cashew butter, maple syrup, coconut butter and vanilla extract until smooth. Pour into a mixing bowl, then stir in the icing sugar, raspberry powder and coconut flour. Stop to taste and adjust sweetness, if needed.
2) Pour into ice cube or chocolate moulds, then place in the freezer to set. Remove from the freezer around 10 minutes before eating, then sprinkle with a touch more raspberry powder to decorate. Enjoy!