Chocolate Fudge

with pistachios and cranberries

36 - 40 portions

20 min + 1 hour


  • 3/4 cup cacao butter melted
  • 1 cup agave nectar
  • 1 tsp vanilla powder
  • 1/2 tsp Himalayan pink salt
  • 2 tsp lucuma powder
  • 1 cup cacao powder
  • 1 cup almond butter
  • 1/2 cup goji berries
  • 1/2 cup golden berries


  • Place all the ingredients in a High Power blender - Except the goji berries and golden berries - in the order listed. Blend until well combined.
  • PLace blender batter in a mixing bowl and add berries.
  • Hand stir all ingredients well.
  • Line an 8 x 8 glass baking dish with non-stick paper. Evenly spread fudge batter in dish.
  • Place glass dish in the refrigerator for 20 minutes or until batter has hardened.
  • Once hardened, remove fudge from dish simply by lifting the edges of the paper. Peel paper away from fudge and then cut into bite-sized pieces.
  • Will keep in the refrigerator for several weeks, or the freezer for months, in an alright container.
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