Once you discover the chocolate, raspberry and pistachio combination you will never go back. These Pistachio Raspberry Fudge Bars are the ultimate chocolatey treat. They are rich, decadent and mouth-wateringly satisfying as a anytime shack or after dinner dessert.

These Fudge Bars are totally fool proof, they set in the freezer and no baking is required! Perfect for an effortless treat. Being gluten free, paleo or keto friendly the are suitable for almost everybody!

Ingredients

1- 4oz bar dark chocolate

½ cup almond (or any other nut) butter

2 tablespoons coconut oil

1-2 tablespoons honey or maple syrup/liquid sweetener of choice

1 cup frozen raspberries (you can replace these with any add-ins you like, such as dried fruit, freeze-dried berries, crushed biscuits)

½ cup pistachios

Instructions

Start by lining a 9×5″ loaf tin with baking paper then make a Bain Marie by placing a glass bowl over a saucepan with simmering water. Break up the dark chocolate + place in the bowl to melt, stirring often. When most of the chocolate has melted, stir in the almond butter, coconut oil and maple syrup (if using).

In the meantime, heat up a dry frying pan and toast the pistachios over a medium heat for around 5-10 minutes, shaking regularly, until fragrant (be careful not to burn!) When a smooth chocolatey liquid has formed, take the bowl off the water and stir in the toasted pistachios.

Place half of your frozen raspberries in a small bag and bash lightly with your hand or a rolling pin so that they are partially crushed, and leave the other half whole. Quickly add this to the chocolate mixture and stir (they will start to freeze the chocolate so be hasty!)

Pour this mixture into the lined loaf tin and spread out so it’s roughly even. Place it into the fridge or freezer to set for around 30 minutes to an hour. Store in the fridge and enjoy!

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