28:28-choc-raspberry-brownie-fudge 20/06/2016, 1:24 PM

Choc Raspberry Brownie Fudge

Makes 25 Prep 10 mins Cook 45 mins

Ingredients Method
175g coconut oil Preheat oven to 160C. Lightly grease an
1
200g dark dairy-free chocolate, broken into 18cm square cake tin and line the base
with baking paper.
pieces
1/
cup cocoa powder, sifted plus extra for 2 Place oil and chocolate into a saucepan
3
over low heat and stir until the oil and
dusting chocolate have melted. Remove and set
1/
3 cup rice malt syrup aside to cool slightly. Transfer to a large
bowl.
1 tsp vanilla extract
1/
cup apple puree (or 1 egg) 3 Add cocoa, rice malt syrup and vanilla
2
and mix to combine.
3/
4 cup gluten-free plain flour, sifted
4 Stir in apple puree and flour, then gently
1 cup fresh raspberries
fold in raspberries. (use room-temperature
fresh or defrosted raspberries, or the
coconut oil will solidify before you've had
time to combine the mixture.)

5 Pour the mixture into prepared tin and

bake for approx 40 minutes or until the
cake starts to come away from the sides of
the tin. Cool in the tin and then in the
refrigerator for at least an hour before
cutting into 25 squares. Dust with pure
cocoa powder before serving.

Nutritionals
V VE GF NF EF DF

Per Serve

Energy Calories Protein Fibre Fat Sat. Fat Carbs

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28:28-choc-raspberry-brownie-fudge 20/06/2016, 1:24 PM

605.74 kJ 144.77 cal 1.13g 1.48g 9.81g 7.93g 13.04g

Sugar

7.70g

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