Dark Chocolate Raspberry Swirl Fudge

The sweet-tart of raspberries is perfectly complemented by this soft, dark chocolate peanut butter fudge that could not be simpler with only THREE ingredients!

With antioxidants from the chocolate and raspberries a bit of fiber and protein in every serving, this is a treat that is totally guilt free!

Makes 8 servings

Ingredients

Instructions

Line an 8x4" loaf pan with parchment paper.

In a saucepan over medium heat, add the raspberries. Use a fork and smash the raspberries. Stir and bring to simmer.

Simmer for about five minutes then remove from the heat and set aside.

Use a double boiler over a medium saucepan and add about 1-2 inches of water.

Over medium heat, bring to a simmer then reduce heat to low. Make sure that the bowl of your double boiler doesn't touch the water.

Add the chocolate chips to the double boiler. Stir frequently until the chocolate has melted.

(Alternatively, melt the chips in the microwave in a microwave safe bowl: Start with 1 minute, and then at 30 second intervals, stirring well in between each heating. Residual heat from the dish will continue to melt the chocolate while stirring, and you do not want to overheat the chocolate!)

Add the peanut butter and stir until smooth.

Pour the chocolate mixture into the loaf pan. Spoon the mashed raspberries on top. Using a toothpick or fork, gently swirl the raspberries into the chocolate mixture.

Refrigerate for at least two hours. Cut into 8 squares and enjoy!

Notes

Each square is one serving. 

Store leftovers in a tightly sealed container in the refrigerator for up to four days, or freeze up to 2 months. 

To make this peanut free, use sunflower butter, almond butter or cashew butter (or any other nut or seed butter you have!)

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