Raspberry Figgy Puddin’ Fudge

Right now, we have raspberries and figs coming out the wazoo!  The raspberries get eaten by the fist full, canned up, put in smoothies…..  I’m sure I can do the same with the figs, but this is our first year harvesting them, and I’m still learning what to do with figs.  I mean, you can only eat so many of them without your bowels talking to you, you know?

So, I was having a hankering for something sweet, the kitchen counter was covered in raspberries and figs, and my food processor was calling to me.

Raspberry Figgy Puddin’ Fudge  (makes ~40)

  • 1 cup almonds
  • 1 cup dates (chopped)
  • 1 cup fresh raspberreis
  • 10 fresh figs
  • liquid stevia
  • 1/2 cup cocoa powder
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil
Put your almonds in the food processor and grind them up to a pretty fine consistency.  Then, put in the dates and do the same.  Add the raspberries, figs, and 60 drops (that’s about 2 squirts) of stevia and blend it in with the almonds and dates.  You should have a pretty pink mush 🙂  Add the cocoa powder, coconut, and vanilla and keep pulsing.  Then add the coconut oil and blend until smooth-ish.
Place large (tablespoon sized) dollops of the mix onto a cookie sheet covered with wax paper and put this in the fridge for about an hour.  Once they have firmed up, you can put them in a ziploc and keep them stored in the fridge.  I can’t tell you how long they keep, ’cause we ate all of them in 24 hours 🙂
I really loved the flavor, but the raspberry seeds were a tad bit annoying.  Next time, I might try other fruits, like banana or mango…. or maybe avocado???


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