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

Our ultimate vegan-friendly fudge is dairy-free, gluten-free and refined sugar-free. Plus, it contains just 7 wholesome ingredients and takes all of 20 minutes to make. We hope you love it just as much as we do!

The base is made from Almo Crème, coconut oil and raw cacao powder for an intensely chocolatey, mildly nutty flavour. It’s then naturally sweetened with maple syrup and vanilla essence. If you’re after a keto-friendly fudge, simply replace the maple syrup with a low-carb sweetener, such as liquid stevia.

It may look deliciously decadent, buts it’s surprisingly guilt-free. 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, including loads of 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’ve added raspberries and roasted almonds, but feel free to get creative with your fudge fillings? You could combine dried cranberries and salty pistachios to make a vibrant festive fudge, or for a gooey caramel treat, swirl through this vegan dulce de lech sauce before it cools down. 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 (500ml) Almo Crème
  • 1/3 cup (80ml) coconut oil
  • 1/4 cup (60ml) maple syrup or agave
  • 1 tsp vanilla extract or essence
  • 1 cup (250g) raspberries, fresh or frozen
  • 1/2 cup (60g) of raw cacao powder
  • 1/2 cup (70g) roasted almonds


  1. Line a standard loaf tin (approx 35cm x 25cm) with baking paper. Break almonds up slightly using a mortar and pestle. Alternatively, throw the nuts in a bag and gently break them with a rolling pin. Wash raspberries and set aside.
  2. Combine coconut oil, maple syrup and Almo Crème in a medium saucepan and mix together over low heat. Once melted, add vanilla extract and sift in cocoa powder, stirring continuously until well combined. 
  3. Remove from the heat and allow to cool slightly before adding the roasted almonds and half of the raspberries. Gently fold through the mixture and pour into the lined tin. Once the fudge has settled, sprinkle the remaining berries on top.
  4. Freeze for at least 3 hours before slicing into squares. Return to freezer until ready to serve. Fudge will keep for up to 8 weeks.