Recipe Directions

  • 1. Place all creamy filling ingredients in a high-speed blender. Blend until smooth, similar to a smoothie. Set aside.
  • 2. Spread frozen fruit evenly across the bottom of a large pan.
  • 3. Pour creamy mixture on top of frozen fruit.
  • 4. Cover and freeze for at least 6 hours (or ideally overnight) until solid.
  • 5. Once frozen solid, slice and enjoy.

The Rawtarian's Thoughts

By The Rawtarian

This delicious frozen summer fudge has a delicious sweet and creamy fruity flavor. 

This fudge must always be eaten frozen because it will melt quickly once out of the freezer.

There's no need to thaw the frozen fruit before using. Frozen (or fresh) raspberries or blueberries will work best becuase of their small size. (If using larger fruit, like strawberries, they should be chopped first.)

Recipe Photos

Nutrition Facts

Nutritional score: 76 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.

Amounts per 57 g (2 oz) suggested serving

NameAmount% Daily
Calories 106 4 %
Protein 1.6 g 3 %
Fat 8 g 10 %
Carbohydrates 9 g 3 %
Calcium 7 mg 1 %
Iron 1.1 mg 8 %
Sodium 28 mg 1 %
Source: USDA, The Rawtarian

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Comments and Reviews

Top voted

12 votes
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am about to make these, they sound delicious , wondering about the size of pan you used?

Posted from The Rawtarian's Raw Recipes App

10 votes
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Hi Pauline! I happened to make this in a glass dish (about 5 inches wide and 7 inches long) but it’s not a picky recipe, you just don’t want it to be too deep. So using something that size or bigger will work well.

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Looks so yummy!
Do you use canned coconut milk or make it fresh from the fruits?

All

4 votes
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Looks so yummy!
Do you use canned coconut milk or make it fresh from the fruits?

Top Voted
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Hi Ayaka! You can definitely use canned coconut milk for this one. I usually do to save time.

12 votes
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am about to make these, they sound delicious , wondering about the size of pan you used?

Posted from The Rawtarian's Raw Recipes App

Top Voted
10 votes
+
Vote up!
-
Vote down!

Hi Pauline! I happened to make this in a glass dish (about 5 inches wide and 7 inches long) but it’s not a picky recipe, you just don’t want it to be too deep. So using something that size or bigger will work well.

Top Voted

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