Measure raspberries and leave them out to thaw whilst you make the chocolate (if you use the berries straight from the freezer they will set your chocolate as soon as you mix them in, making it near impossible to spread out!)
Place the cashews in a food processor or high speed blender and blitz until they are a smooth, sticky consistency.
Whilst the cashews are blending, gently warm the coconut oil in a small pot over low heat - just until it is liquid (if it gets too hot your fudge will split so keep an eye on it.) Once it is liquid, remove from heat add the RMS (if using) and stir to combine.
Add the coconut oil mixture and the cacao powder to the blended cashews and blend until well combined.
Add the macadamias, pumpkin seeds, sunflower seeds, chia seeds and berries and pulse just a couple of times to mix them in (you still want some chunks of berry so don’t process them too much!)
Spread the mixture out into a 20 x 20cm silicone pan or a dish with lined with baking paper. Place into the freezer for about 30 mins or until set, then slice into bite sized pieces.
Return to the freezer to store. Enjoy eating it straight from the freezer.
This delicious recipe has been adapted from “Gluten Free Raspberry Fudge” by the lovely Jules Galloway – Naturopath. You can find the original recipe here: http://julesgalloway.com/gluten-free-raspberry-fudge Thank you Jules 🙂