Chocolate Fudge Bars (with Pistachios & Raspberries)
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Dark chocolate (80%)
- 2 tablespoons Coconut oil
- 80 g Almond butter
- 15 g Puffed quinoa
- 50 g Frozen raspberries (for mixing in)
- 50 g Frozen raspberries (for topping)
- 25 g Pistachios (shelled; for topping)
- 25 g Pistachios (shelled and crushed; for topping)
Method
- Line an 8x5-inch baking tin with parchment paper, leaving some overhang for easy lifting later.
- In a saucepan (or in short bursts in the microwave), melt 200 g Dark chocolate and 2 tbsp Coconut oil over a low heat until smooth.
- Stir in 80 g Almond butter until fully combined.
- Remove from heat and gently fold in 15 g Puffed quinoa, 50 g Frozen raspberries and 25 g Pistachios (left whole). Mix well until everything is fully coated.
- Pour the mixture into the prepared tin and spread evenly. While still warm scatter over 50 g Frozen raspberries (theyβll slightly melt into the fudge β yum!) and 25 g Pistachios (crushed).
- Place the tin in the fridge for at least 2 hours or until completely set. For a firmer texture, you can chill them in the freezer for 30β45 minutes.
- Lift out the block using the parchment overhang and slice into bars or squares.