Raspberry & Macadamia Keto Fudge

Prep: 10 minutes    Fridge: 1 hour    Serves: 10-12

Ingredients

• 290g Forty Thieves Raspberry & Macadamia Keto Butter
• 2 tbsp melted coconut oil
• 2 tbsp melted cacao butter

Garnish (optional)

• 1/4 cup freeze-dried raspberries
• 1/4 cup macadamias (roughly chopped)

Method 

Add the coconut oil, cacao butter, and Raspberry & Macadamia Keto Butter to a small saucepan and heat over low heat, mixing well until everything is combined.

Line a baking tray (or loaf tin) with baking paper and pour in the mixture. Pop in the freezer to set for 30 minutes.

After 30 minutes, sprinkle over the freeze-dried raspberries and roughly chopped macadamias. Pop back in the freezer for a further 30 minutes before serving. Cut into bite-sized pieces and store in the fridge (or freezer) in an airtight container.

Note: The Raspberry & Macadamia Keto Butter already has a lovely sweet taste. If you’d prefer a little more sweetness to your fudge, you can add some monk fruit or stevia to the mix.

Images by Laura Bedwell