Raspberry Pili Nut Fudge (Paleo, Vegan, Keto)
Spring is here and so does berry season. Berries are a great source of antioxidants and they are so easy to incorporate into recipes! I decided to create my own recipe, using healthy fats to increase the absorption of vitamins and raspberries, my personal favorite since they have the perfect balance of sweetness, plus the color it gives treats is just beautiful.
I wanted to create a fresh and yummy treat for these warmer days using simple ingredients. so this recipe is not only delicious but it's also:
- Gut Friendly
- Gluten Free
- Low Carb
Used some of my other favorite ingredients:
Pili Nuts: A silky and buttery nut from the Philippines, these no need soaking but they are hard to get. The brand I love is this. But you can substitute them for soaked cashews.
Sweet Potato: This is very important for this recipe since it adds volume, creaminess and another great source of antioxidants.
Monk Fruit: The sweetener of my personal preference, since it has no weird aftertaste and it's a low carb and keto option.
Beef Gelatin: Important to make it stick longer. This is a freezer recipe but if you decide to skip this the fudges will melt quicker.
And of course, the star of this recipe raspberries.
The only thing you'll need is a blender or a food processor and a silicone muffin baking dish. I prefer silicone because it's easier to remove the fudge and eat them right away without the struggle of the metal ones. Use BPA free! I bought mine in Amazon.
As you can see this a very simple and delicious recipe that anyone can make and since it's a freezer recipe, these are perfect to have on hand throughout the week! I've got your back and your sweet tooth!
These can last more than a month in the freezer, so that's a win. But the creaminess, silkiness and flavor will make them last less than a month in the freezer... trust me! Are you ready to make these?
Try more recipes here!
Raspberry Pili Nut Fudge
By Maria Fernanda López
- 2 cups of raspeberries
- 1 + 1/4 cups (150g) of pili nuts
- 1 cup (250g) of mashed sweet potato
- 1/3 cup of warm water
- 4 Tbsp of beef gelatin
- 1/2 cup of granulated monk fruit
1. In a blender or food processor add all of the ingredients expect for water and beef gelatin. And mix until you have a nice and smoothie-like consistency.
2. Add war water and beef gelatin and mix again.
3. Pour the mix in 12 silicone muffin cups. Freeze for 3-4 hours.
Nutritional Information (per serving) 112 kcal
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