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Easy Raspberry Chocolate Freezer Fudge

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Raspberry Chocolate Freezer Fudge is so easy to make! This creamy, delicious, chocolatey perfection is topped with sweet, crunchy freeze-dried raspberries and flaked sea salt. It has a special nourishing protein boost too! 

Large square of cut chocolate fudge topped with freeze dried raspberries.

Raspberry chocolate freezer fudge, sigh and swoon!

Yep, all things CHOCOLATE is my love language.

Nourishing hot chocolate, chocolate fudge sauce, chocolate caramels, chocolate cookies, chocolate smoothies, well, you get the picture. I love chocolate, with a side of some salty pastured bacon from time to time too. Because sweet and salty is a match made in heaven!

Large square of chocolate fudge cut into 9 smaller squares and topped with freeze fried raspberries.

I am crazy for chocolate freezer fudge with raspberries and flaked sea salt!

And now I have Madonna’s “Crazy for You” song from The Immaculate Collection and the theme song from Vision Quest in my head. Just me? If you’re an 80’s child, you’ll understand the reference.

But back to this AMAZING, crazy good chocolate freezer fudge!

Have you ever made fudge before? I’m not taking about the sugar-laden, sweetened condensed milk, marshmallow fluff kind. I’m talking about REAL FOOD fudge.

I absolutely love making real food fudge for my family. I usually make chocolate sunflower freezer fudge and stash some in the freezer for a nice healthy fat bomb when I need a little burst of energy … or a quick, fun snack for my kiddos.

And it’s delicious! But, it tends to melt pretty quick, especially in the summertime, if left out too long. So recently I started making freezer fudge a little bit different.

Large square of chocolate fudge cut into smaller squares and topped with freeze dried raspberries.

Chocolate freezer fudge can be healthy!   

Yes, you read that right! My real food chocolate freezer fudge is healthy! How in the world can fudge be healthy you ask? Well, it’s healthy when you pack it full of nutrient-dense ingredients!

It’s loaded with good-for-you healthy grass-fed butter or ghee, which means it’s packed with omega 3 fatty acids and CLA {conjugated linoleum acid}. The fat helps the body absorb minerals and is a good source of vitamin D, E and K.

You also get some vitamins and minerals from the cacao and beautiful freeze-dried raspberries!

And!!! Last but not least, my new favorite ingredient for freezer fudge, protein-rich grass-fed gelatin!

I LOVE adding grass-fed gelatin because not only does it gives the fudge a little protein-boost and nutrient-boost {grass-fed gelatin is basically like all of the goodness from bone broth broken down into dissolvable granules}, but it also really helps make a lovely texture for the freezer fudge.

It helps the fudge keep more of a stable form. Think fudge meets old school pudding pops meets real food jello. There’s another 80’s reference with the pudding pops.

Anyway, that’s the best way I can describe the texture of this mouth-watering, delectable chocolate freezer fudge. Basically, the texture is pretty darn awesome.

Chocolate Freezer Fudge is so easy to make! This creamy, delicious, chocolatey perfection is topped with sweet, crunchy freeze-dried raspberries and flaked sea salt. It has a special nourishing protein boost too! | Recipes to Nourish

Healthier chocolate freezer fudge is so good!

Especially with the sweet raspberry topping and crunchy salty bite. It’s pretty addictive too! Once you have one square, you’re going to go back for another.

Chocolate Freezer Fudge is so easy to make! This creamy, delicious, chocolatey perfection is topped with sweet, crunchy freeze-dried raspberries and flaked sea salt. It has a special nourishing protein boost too! | Recipes to Nourish

Raspberry Chocolate Freezer Fudge

Easy Raspberry Chocolate Freezer Fudge

Easy Raspberry Chocolate Freezer Fudge

Yield: 8-10 large squares
Additional Time: 4 hours 30 minutes
Total Time: 4 hours 30 minutes

Raspberry Chocolate Freezer Fudge is so easy to make! This creamy, delicious, chocolatey perfection is topped with sweet, crunchy freeze-dried raspberries and flaked sea salt. It has a special nourishing protein boost too!

Ingredients

Instructions

  1. In a small saucepan add maple sugar and water. Warm over medium heat, stirring until maple sugar is fully dissolved. Get a whisk {or fork} ready. Using one hand lightly sprinkle the gelatin over the surface of the maple water and immediately start whisking the mixture, breaking up the gelatin clumps continuing to whisk until the gelatin is completely dissolved. As soon as the gelatin is dissolved, remove from the heat. Set aside to allow to cool off, I like to pop the saucepan in my freezer for about 5 minutes to cool off quick.
  2. Line an 8x8 dish or loaf pan with unbleached parchment paper and set aside.
  3. Add the butter, cocoa/cacao powder, vanilla extract and the sea salt to a food processor or high powdered blender. Pulse or blend just until smooth and fully incorporated, about 1 minute, scraping down the sides as needed {the chocolate should go from dark brown to a lighter brown color}. With the food processor or blender on, slowly add the cooled maple-gelatin-water mixture through the feed tube and the optional orange essential oil. Pulse/mix just until fully incorporated. Pour the chocolate fudge mixture into the lined pan and place in the freezer to set up. After about 20-30 minutes, when the fudge surface has solidified enough to add toppings, sprinkle crumbed freeze-dried raspberries and flaked sea salt over the top. Return the fudge to the freezer and allow to set up for a minimum of 4 hours, best overnight.
  4. Serve the frozen fudge, cut into squares, slices or chunks.

Notes

A light colored honey {not wildflower which is too overpowering in flavor} can be substituted for the maple sugar.

This fudge is best served right out of the freezer.

NOTE: If using orange essential oil, I only recommend these therapeutic grade essential oils. Not all essential oils are created equal and many are not food grade or approved for consumption.

Recommended Products

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 291 Total Fat: 22g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 52mg Sodium: 261mg Carbohydrates: 24g Fiber: 2g Sugar: 19g Protein: 2g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
© Emily
Cuisine: American / Category: Dessert

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The Art of Great Cooking With Your Instant Pot Cookbook - 80 INSPIRING GLUTEN-FREE RECIPES MADE EASIER, FASTER AND MORE NUTRITIOUS IN YOUR MULTI-FUNCTION COOKER | Recipes to Nourish // Instant Pot Recipes | Pressure Cooker Recipes | Gluten Free Recipes | Healthy Recipes | Real Food Recipes

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Reader Interactions

Comments

  19. We just went to a local store here that was selling fudge but had gluten in it?!? (not sure why) so we were so disappointed that we couldn’t have it as it smelled so good. My husband said “you need to find a recipe to make some at home”. Well guess what, found one 🙂 Can’t wait to make this!

    Reply

  20. I tend to stick all my TREATS in the freezer – so they are not as easy access as they could be… But I have been known to get into the freezer and suck on some treats 😉 lol!

    Reply

  29. Yep, sweet and salty, one of my all time fave combinations. I have some freeze dried raspberries, they really pack a punch! I am excited to try this recipe!

    Reply

  47. Can you use frozen Raspberries instead of Freeze Dried? I bought frozen and then re-read the recipe and realized I got the wrong thing. I can’t wait to make this.

    Reply

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