Can I use frozen raspberries instead of fresh?

Absolutely. Thaw them first and simmer as directed; just know they may release a bit more juice, so simmer longer if needed to get a thick, jammy consistency.

What’s the best way to slice the fudge cleanly?

For neat squares, use a sharp knife dipped in hot water and wiped clean between cuts. This helps glide through the chilled fudge without cracking.

Can I make this recipe vegan?

Yes! Use vegan chocolate chips or bars and make sure your nut or seed butter doesn’t contain any added dairy.

Can I double the recipe for a crowd?

Definitely. Double all the ingredients and use an 8x8-inch baking pan for more pieces. The method stays exactly the same.

Raspberry Swirl Fudge Recipe

Description

This Raspberry Swirl Fudge is a decadent, no-bake treat that combines rich dark chocolate with creamy peanut butter and tart fresh raspberries, all beautifully swirled together for a vibrant, indulgent dessert. Perfect for chocolate and fruit lovers alike, this fudge is easy to make and ideal for special occasions or whenever you crave a quick, homemade sweet fix.

Ingredients

Units Scale

Fruit Swirl

1 cup fresh raspberries

Chocolate Base

1 cup dark chocolate chips or a bar, chopped
1 tsp unrefined organic coconut oil
1/2 cup all-natural peanut butter, or any nut or seed butter of your choice

Optional

Flaky sea salt for topping

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Instructions

Line the Pan: Line a loaf pan with parchment paper. This step will make it easier to remove the fudge once it’s set.
Prepare the Raspberry Swirl: In a small saucepan over medium heat, add the raspberries. Use a fork to lightly mash the raspberries as they heat. Stir and bring to a low simmer, allowing them to cook for about five minutes. Remove the pan from heat and set the mixture aside to cool slightly.
Melt the Chocolate: Fill a medium saucepan with water and bring it to a brisk simmer over medium heat. Reduce the heat to low and place a heat-safe bowl on top, ensuring the bowl does not touch the water. Add the chopped dark chocolate and coconut oil to the bowl. Whisk frequently until the chocolate is completely melted and smooth.
Add the Nut Butter: Stir in the peanut butter (or your chosen nut/seed butter) into the melted chocolate, whisking until the mixture is well-combined and smooth.
Assemble the Fudge: Pour the chocolate mixture into the prepared loaf pan. Spoon dollops of the mashed raspberries evenly over the top. Use a toothpick or skewer to gently swirl the raspberries into the chocolate, creating a marbled effect.
Finish and Set: If desired, sprinkle the surface very lightly with flaky sea salt. Refrigerate the fudge for at least two hours to allow it to set completely.
Serve: Once set, remove the fudge from the pan using the parchment paper. Cut into small squares and serve.

Notes

Wrap leftover pieces tightly and store them in the fridge for up to a week or in the freezer for up to 2 months.
Feel free to substitute with almond butter, cashew butter, or sunflower seed butter as desired.
Use dairy-free chocolate to keep the recipe vegan.

Nutrition

Serving Size: 1 square
Calories: 180
Sugar: 8g
Sodium: 50mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg