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