Healthy Raw Blueberry Coconut Fudge
Healthy Raw Blueberry Coconut Fudge — creamy, silky, fudgy bites of berry coconutty deliciousness. They’re sweet, they’re addictive, and they come in an adorable little package.
So adorable that I usually eat 1, 2, 3 at a time… no regrets yo.
The color of this fudge isn’t as blue as I’d hoped. That’s why I photographed the fudge on a blue plate… it brings out the blue in its “eyes” don’t ya think 😉
Hah, jk.
It’s like a blueish purplish grey. So sad. But the taste is so good, it totally compensates for the color. I suppose you can swap out some almond milk for more blueberries, but I haven’t tried it. Just don’t wanna mess up a good thing, ya know?
Look. At. That. Texture.
Sooooo fudgy I’m gonna dieeeee.
Healthy Raw Blueberry Coconut Fudge
Ingredients
- 12 oz Raw Cashews
- 1½ cups Unsweetened Vanilla Almond Milk
- 8 oz Frozen Blueberries
- 1 tbs Vanilla Extract
- 1 tsp Liquid Stevia Extract
- ¼ tsp Pink Himalayan Salt
- 256g (1 cup) Raw Coconut Butter (melted)
- 63g (3 scoops) Vanilla Brown Rice Protein Powder
Instructions
- In a bowl, add the cashews, almond milk and frozen blueberries. Cover and refrigerate overnight.
- The next day, line an 8x8" brownie pan with parchment paper both ways. Dump the entire mixture into a high-speed blender (I used my Vitamix). Add the vanilla, stevia and salt. Blend on high speed until completely smooth.
- Pour in the melted coconut butter and blend again.
- Add the protein powder and blend one last time.
- Scoop the mixture into the prepared pan and spread it out. Tap the pan on the counter a few times to help get rid of air bubbles. Cover the pan and refrigerate overnight. Slice, serve, and enjoy!
With healthy ingredients like cashews, coconut, and blueberries, you can indulge and feel good while doing so.
I definitely don’t regret eating a few pieces of this Raw Blueberry Coconut Fudge in a row.
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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Does it work with a different kind of nut? Thanks, Rian
The cashews can be replaced with walnuts or macadamia nuts! Both offer super creamy results 🙂
I was about to make these and didn’t notice rice protein powder, what can I substitute this with?
I haven’t tried subbing the protein powder here so I’m not exactly sure, but since it works as a thickener, you can try reducing the milk to 1 cup 🙂
Thanks, i i used heavy cream and and added fine coconut with coconut oil to sub the coconut butter. Also used huckleberries and that gave really good purple color. They did not set quite like i wanted them to be but i used silicon molds and froze them, it taste delicious like ice cream pops. My kids even enjoyed it.
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This fudge looks devine! I’d love to put pieces in tins and give as Christmas gifts. So, I am wondering if the fudge has to be kept refrigerated.
Yes, this fudge needs to be refrigerated… these probably wouldn’t do very well in tins for Christmas gifts, sorry!
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Hi, I’m curious to know what brand of coconut butter you use in your recipes. I can only seem to find coconut oil. Could I substitute with coconut oil instead of coconut butter?
I alternate between Artisana and MaraNatha… depends whichever one is cheaper. I get Artisana from ThriveMarket.com and MaraNatha from the grocery store. Coconut oil isn’t the same so I don’t think it would work.
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Hi c an something be used in place of the nuts due to an intolerance? Coconut if fine
You can use coconut butter 🙂
Do you have a suggestion to substitute the liquid stevia?
I wouldn’t recommend subbing the stevia because other sweeteners will throw off the dry:liquid ratio.
I need a cashew substitute. Wonder if soaked almonds or walnuts might work.
I love this I made this twice. Can I use pineapple?