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Raspberry Fudge Bars

  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Cook Time: 18 minutes
  • Total Time: 8 hours 48 minutes
  • Yield: 8 bars 1x
  • Category: chocolate
  • Method: baking
  • Cuisine: american


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



Shortbread Crust

  • 1 cup (110g) almond flour
  • 1/3 cup (40g) coconut flour
  • 1/4 cup (80g) maple syrup or honey
  • 1/4 cup (50g) coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Chocolate Fudge

  • 3/4 cup (180g) full-fat coconut milk
  • 1 bag (9oz) Hu Gems
  • 1 1/2 (180g) cups fresh raspberries


  1. Preheat the oven to 350°F.
  2. Combine crust ingredients and mix until combined and sticky.
  3. Press into the bottom of a pan (5×9”) lined with parchment paper. 
  4. Bake 15-18 minutes at 350°F.
  5. Melt Hu Gems with the coconut milk. Whisk until smooth.
  6. Pour on top of the crust and smooth evenly.
  7. Arrange raspberries on top of the fudge layer, pressing in until halfway submerged.
  8. Refrigerate bars overnight.
  9. Slice and eat!

Keywords: gluten free, grain free, chocolate, easy, shortbread, summer, dairy free, healthy, paleo