Description

Rich, creamy, and perfectly balanced, these Decadent No-Bake Raspberry Almond Fudge Squares feature a chocolate-almond base topped with a bright, fruity raspberry layer. Easy to make, beautiful to serve, and irresistibly delicious.

Ingredients

For the Fudge Base:

1 cup almond butter

1/2 cup maple syrup or honey

2 cups rolled oats

1/2 cup cocoa powder

1 teaspoon vanilla extract

Pinch of salt

For the Raspberry Layer:

1 cup fresh or frozen raspberries

2 tablespoons honey or agave syrup (adjust for sweetness)

1 tablespoon lemon juice

Optional: 1/2 cup chopped almonds for topping

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Instructions

Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
In a large bowl, combine almond butter, maple syrup, cocoa powder, vanilla, and salt. Stir until smooth and well mixed.
Fold in rolled oats until evenly coated with the almond butter mixture.
Press the mixture firmly into the prepared baking dish to form an even base layer.
In a small saucepan over medium heat, combine raspberries, honey, and lemon juice. Cook for 5 minutes, stirring occasionally, until raspberries break down into a thick sauce.
Spread the raspberry mixture evenly over the fudge base. Sprinkle chopped almonds on top if using.
Cover and refrigerate for at least 2 hours, or until firm and set.
Lift the fudge out using the parchment overhang, slice into squares, and serve chilled.

Notes

Use peanut butter or cashew butter for a flavor variation.

For a lower-sugar option, use sugar-free syrup or stevia.

Add a drizzle of melted dark chocolate before chilling for extra indulgence.

Use sunflower seed butter for a nut-free version.

Store in the refrigerator up to 5 days or freeze up to 2 months.

Nutrition

Serving Size: 1 square
Calories: 210
Sugar: 12g
Sodium: 40mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg