Raspberry Fudge Bars

Silky decadent 2-ingredient fudge layered on top of buttery shortbread and topped with sweet-tart raspberries. Vegan, paleo, SO EASY!

SPONSORED BY HU

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The effort to decadence ratio of these bars truly should not be legal. Six ingredient golden shortbread crust, two ingredient dark chocolate fudge filling, less than 30 minutes of active prep time, but just the most ridiculously rich decadent devouring experience you can dream of. I’m telling you, it’s truly not fair.

3 Steps To Make These Magical Fudge Bars

1. Let’s start at the beginning, the base, the buttery shortbread. This is a grain-free and vegan recipe, but it bakes up golden and tender and buttery just like a traditional recipe. We are using a combination of almond and coconut flours, maple syrup for a little sweetness, coconut oil (or coconut butter or tahini would work!) for richness, vanilla extract, and a generous pinch of salt to offset all the sweetness to come on top. Simple to prepare and quick to bake while you prep the fudge.
2. The fudge layer, my favorite layer. And all you need is dark chocolate and coconut milk. Since this recipe is so simple, do yourself a solid and use the best chocolate: Hu Gems. I deeply dislike the word “mouthfeel”, but it needs to be mentioned in regards to this fudge because the mouthfeel of this TWO ingredient dairy-free fudge is TOO good. Thick and luscious, there is a very real risk of drooling when you are pouring it on top of that crust. And please please save yourself a little extra on the spatula to lick.
3. The easiest and most adaptable layer, the raspberries on top. I love raspberries for this recipe because they have just the tart jammy/juicy contrast that decadent fudge layer needs. But blueberries or strawberries would be wonderful here too.

Tips For Perfect Vegan Fudge Bars

• Be sure to line your baking dish with parchment paper before you bake the crust, otherwise you will have a TIME trying to get your fudgy bars back from the pan.
• Bake the crust until obviously golden around the edges, you don’t want any doughy consistency in the middle of the pan.
• Use ripe, sweet, in season berries!
• Refrigerate OR freeze the bars, I like them both ways. The fridge option will make for a messier but more decadent experience, frozen is a little more ice cream like. If you do freeze them, I recommend 10 minutes or so of thawing before you dig in.

More Easy Chocolate Recipes You’ll Love

• Vegan Gluten-Free Chocolate Mug Cake
• 3 Ingredient Chocolate Pots
• Fudgy Vegan Raspberry Brownies
• No-Bake Vegan Chocolate Cream Pie

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