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No-Bake Raspberry Fudge Bars
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These rich, fudgy bars start with our delicious Natural Grocers® Brand Organic Dark Chocolate Raspberry Bars and are studded with even more raspberries for a decadent treat. They are a snap to make and can be made ahead of time and stored in the fridge until you’re ready to serve them or just to enjoy as a sweet treat throughout the week.
For the crust
2
tablespoons
Natural Grocers Brand Organic Extra Virgin Coconut Oil, melted, plus extra for greasing the pan
1
cup
Natural Grocers Brand Bulk Almond Flour
2
tablespoons
Natural Grocers Brand Organic Grade A Dark Maple Syrup
1⁄4
teaspoon
Natural Grocers Brand Bulk Real Salt
For the filling and topping
2
(3.17-ounce) Natural Grocers Brand Organic Dark Chocolate Raspberry Bars
1⁄2
cup
Natural Grocers Brand Bulk Almond Butter
2
tablespoons
Natural Grocers Brand Organic Grade A Dark Maple Syrup
1⁄2
cup
Natural Grocers Brand Organic Frozen Raspberries
1 1⁄2
teaspoons
Natural Grocers Brand Organic Extra Virgin Coconut Oil
- Grease a loaf pan with coconut oil. Cut a piece of parchment paper as wide as the length of your loaf pan (it will measure about 8 x 13-inches). Press the parchment into the loaf pan so the bottom is covered and the excess hangs over the two opposite long sides, creating a sling to easily remove the bars later.
- Make the crust: Combine the crust ingredients in a medium bowl and mix until well combined and uniform in texture. Evenly press into the bottom of the prepared loaf pan. Place the pan in the freezer.
- Make the fudge layer: Coarsely chop one whole bar of chocolate and three squares of the other bar. Melt the chocolate in a double boiler or microwave. If using the microwave, cook in 20 second intervals, stirring between each interval. Once the chocolate has melted, add the almond butter and maple syrup and mix until uniform. Working quickly, as the mixture will thicken considerably, dollop the chocolate over the crust, then use your fingers to press it into an even layer. Press the raspberries into the chocolate. Transfer to the refrigerator.
- Make the topping: Chop the remaining five squares of chocolate and then melt them with the coconut oil in a double boiler. Once melted, pour the chocolate over the fudge layer and spread it evenly. Transfer back to the refrigerator and chill for at least two hours.
- Once completely chilled, hold the parchment paper and gently remove the solid bar from the pan. Place it on a cutting board and use a chef’s knife to cut it into eight equal squares. Enjoy immediately or transfer to an airtight container and store in the refrigerator for up to five days.
per one serving
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 373 kcal | 26 g | 8 g | 27 g | 5 g |