Raspberry Fudge Bars

Silky decadent 2-ingredient fudge layered on top of buttery shortbread and topped with sweet-tart raspberries. Vegan, paleo, SO EASY!

Raspberry Fudge Bars (vegan + paleo)

SPONSORED BY HU


The effort to decadence ratio of these bars truly should not be legal. Six ingredient golden shortbread crust, two ingredient dark chocolate fudge filling, less than 30 minutes of active prep time, but just the most ridiculously rich decadent devouring experience you can dream of. I’m telling you, it’s truly not fair.

Raspberry Fudge Bars (vegan + paleo)

3 Steps To Make These Magical Fudge Bars

  1. Let’s start at the beginning, the base, the buttery shortbread. This is a grain-free and vegan recipe, but it bakes up golden and tender and buttery just like a traditional recipe. We are using a combination of almond and coconut flours, maple syrup for a little sweetness, coconut oil (or coconut butter or tahini would work!) for richness, vanilla extract, and a generous pinch of salt to offset all the sweetness to come on top. Simple to prepare and quick to bake while you prep the fudge.
  2. The fudge layer, my favorite layer. And all you need is dark chocolate and coconut milk. Since this recipe is so simple, do yourself a solid and use the best chocolate: Hu Gems. I deeply dislike the word “mouthfeel”, but it needs to be mentioned in regards to this fudge because the mouthfeel of this TWO ingredient dairy-free fudge is TOO good. Thick and luscious, there is a very real risk of drooling when you are pouring it on top of that crust. And please please save yourself a little extra on the spatula to lick.
  3. The easiest and most adaptable layer, the raspberries on top. I love raspberries for this recipe because they have just the tart jammy/juicy contrast that decadent fudge layer needs. But blueberries or strawberries would be wonderful here too.
Raspberry Fudge Bars (vegan + paleo)
Raspberry Fudge Bars (vegan + paleo)
Raspberry Fudge Bars (vegan + paleo)

Tips For Perfect Vegan Fudge Bars

  • Be sure to line your baking dish with parchment paper before you bake the crust, otherwise you will have a TIME trying to get your fudgy bars back from the pan.
  • Bake the crust until obviously golden around the edges, you don’t want any doughy consistency in the middle of the pan.
  • Use ripe, sweet, in season berries!
  • Refrigerate OR freeze the bars, I like them both ways. The fridge option will make for a messier but more decadent experience, frozen is a little more ice cream like. If you do freeze them, I recommend 10 minutes or so of thawing before you dig in.
Raspberry Fudge Bars (vegan + paleo)

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Raspberry Fudge Bars (vegan + paleo)
Raspberry Fudge Bars (vegan + paleo)
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Raspberry Fudge Bars

  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Cook Time: 18 minutes
  • Total Time: 8 hours 48 minutes
  • Yield: 8 bars
  • Category: chocolate
  • Method: baking
  • Cuisine: american

Description

Silky decadent 2-ingredient fudge layered on top of buttery shortbread and topped with sweet-tart raspberries. Vegan, paleo, SO EASY!


Ingredients

Shortbread Crust

  • 1 cup (110g) almond flour
  • 1/3 cup (40g) coconut flour
  • 1/4 cup (80g) maple syrup or honey
  • 1/4 cup (50g) coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Chocolate Fudge

  • 3/4 cup (180g) full-fat coconut milk
  • 1 bag (9oz) Hu Gems
  • 1 1/2 (180g) cups fresh raspberries

Instructions

  1. Preheat the oven to 350°F.
  2. Combine crust ingredients and mix until combined and sticky.
  3. Press into the bottom of a pan (5×9”) lined with parchment paper. 
  4. Bake 15-18 minutes at 350°F.
  5. Melt Hu Gems with the coconut milk. Whisk until smooth.
  6. Pour on top of the crust and smooth evenly.
  7. Arrange raspberries on top of the fudge layer, pressing in until halfway submerged.
  8. Refrigerate bars overnight.
  9. Slice and eat!

Keywords: gluten free, grain free, chocolate, easy, shortbread, summer, dairy free, healthy, paleo

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Raspberry Fudge Bars (vegan + paleo)

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Raspberry Fudge Bars