Hello everyone! Hope everyone is taking full advantage of berry season because I know I am! The obsession is real, and probably because I find that raspberries have the perfect amount of sweetness and bitterness at the same time. Making them the perfect berry for sweet treats, or at least those are my thoughts.
I have been in a creative strive with these babies and this time caramel freezer fudges sound like the perfect idea. As it's expected, no bake recipes are coming in hot during the summer, and for the sake of convenience and taste at the same time!
Double layer, double the fun!
The first layer comes from one of my favorite and most unpopular nut butters ever, pili nut butter. One of my favorite of all times and pretty similar to coconut butter since both are super low in carbs and high in healthy fats and micro nutrients. Both get hard solid in cold temperatures and drippy in hot weathers. If you want to get a substitute of pili nuts... coconut butter will do!
The second layer is simply a mix of raspberries, heated and mashes with a fork mixed with some keto creamer of your choice! I used caramel MCT flavor from My Natural Force, which added the caramel effect and benefits from fats. Try adding it to your smoothies or coffee, it's amazing!
The procedure has two parts, one for each layer. Since it's a frozen treat we have to make sure that each layer has its own refrigeration part so they won't mix. The essence of this recipe is on the layers!
I was feeling a little bit extra today and I wanted to sprinkle some more colors to these freezer fudges, and I got some keto/low carb sprinkles! YAY!
Hope you enjoy this recipe as much as I did!
Here's more recipes for you to try!
Raspberry Caramel Freezer Fudge
By Maria Fernanda López
- 6 oz. of pili nut butter or coconut butter
- 1 cup of nut milk
- 1/4 cup of granulated monk fruit
- 1/4 cup of Caramel MCT Creamer
- 2 cups of raspberries
- 1 1/2 Tbsp of beef gelatin (skip for vegan version)
- 1/3 cup of granulated monk fruit
1. In a bowl add the and melted pili nut butter, granulated monk fruit and nut milk. Mix and pour in twelve silicone muffin cups. Freeze for 30 minutes.
2. Heat the raspberries with a splash of water and mash them with a fork until you get a jam consistency or look.
3. In a different mixing bowl add the ingredients of the second layer, mix well.
4. Pour over the first layer and freeze again.
Nutritional Information (per serving) 120 kcal
Protein: 2.2g (without beef gelatin)
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