Chocolate Almond Raspberry Fudge

Dark, decadent and nutrient-dense, this vegan chocolate fudge is one to keep in your recipe book for a special occasion. 


Prep: 20 mins | Freeze: 3 hours | Serves: 20

We swear this vegan fudge is healthier than it looks! It’s dairy-free, gluten-free and packed with nutritious ingredients to fuel your mind, body and soul. Infused with Almo Almond Crème, coconut oil and dark vegan chocolate, it makes the perfect keto-friendly treat, especially if you’re not impressed with today’s supermarket brands. 

Our almond creme is made from whole almonds, churned and blended into butter with raw ingredients (water and salt). There are no artificial flavours or harmful preservatives, and it’s naturally rich in plant protein, healthy fats, antioxidants, and vitamins. Mix this with dark cocoa and raspberries, and you’ve got a guilt-free, deliciously decadent fudge. Every bite will give you a healthy boost of:

  • Plant protein to power muscle growth and recovery.
  • Vitamin E to nourish and repair your hair, skin, eyes and nails.
  • Healthy fats, like omega 3s, to help lower your cholesterol and protect against heart disease.
  • Antioxidants to guard against oxidative damage and inflammation.
  • Magnesium to boost your energy levels, ward off migraines and regulate your nervous system.

We hope you LOVE it just as much as we do. It’s the ultimate vegan-friendly fudge – intensely chocolatey, mildly nutty and naturally sweetened with maple syrup and vanilla. If you don’t have raspberries or almonds, dried cranberries and pistachios are great alternatives. Just remember to store your fudge in the fridge. 

Tip: Sprinkle with sesame seeds for an extra hit of calcium or hemp seeds to keep your iron, magnesium and zinc levels up! 


  • 2 x jars (250ml) Almo Crème
  • 1/3 cup (80ml) coconut oil
  • 1/4 cup (60ml) maple syrup or agave
  • 1 vanilla pod, split and scraped
  • 1 cup (250g) raspberries, fresh or frozen
  • 1 cup (250g) vegan dark chocolate, 70% cocoa, broken into chunks* 
  • 1/2 cup roasted almond

* If you don’t have dark vegan chocolate, substitute for 1/2 cup (60g) of raw cacao powder


  1. Line a standard loaf tin (approx 35cm x 25cm) with baking paper. Using a mortar and pestle, break almonds up slightly so that you have some smaller and larger pieces. Alternatively, throw the nuts in a bag and gently break them with a rolling pin. Prepare your raspberries by washing and leaving some whole and cutting others in half. Skip this step if frozen or dried varieties. 
  2. In a medium saucepan, combine Almo almond crème, coconut oil and maple syrup and stir over medium heat until well combined and coconut oil has melted. Mix through vanilla extract before adding chunks of dark vegan chocolate and stirring until melted.
  3. Remove from the heat and allow to cool briefly. Add roasted almonds a third of the raspberries and gently fold through the mixture before pouring into the lined tin. Once the fudge has settled, sprinkle the remaining berries on top. Freeze for at least three hours to set, before trimming edges and slicing into squares. Keep frozen until ready to serve.