• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 4
    OK

    Raspberry Walnut Mexican Fudge

    This Mexican chocolate fudge recipe combines sweet coconut dulce de leche, rich cocoa powder, fresh raspberrieswalnuts, a touch of rum and a hint of cayenne for a flavor combination that is both complex and irresistible. Make it anytime you want a chocolate dessert that packs some heat.


    Ingredients
    1 1/4
    cups
    coconut dulce de leche
    1/4
    cup
    coconut cream
    2
    tablespoons
    rum
    1
    teaspoon
    ground cinnamon
    1/2
    teaspoon
    cayenne pepper
    8
    ounces
    vegan or regular semi-sweet chocolate chips
    1/2
    cup
    unsweetened cocoa powder
    1/2
    cup
    fresh raspberries, halved
    1/2
    cup
    walnuts, roughly chopped
    Directions
    Line an 8-inch cake pan with parchment paper. Set aside.
    Warm the coconut dulce de leche in a pot over medium heat until it begins to bubble. Remove from heat and add the coconut cream, rum, cinnamon and cayenne. Stir until fully incorporated.
    Add the chocolate chips and cocoa powder and stir until the chips are melted and smooth. Fold in half the raspberries and walnuts, then pour into the parchment lined cake pan.
    Spread evenly in the pan and sprinkle with the remaining raspberries and walnuts. Chill until firm, about 2 hours. Cut into squares.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Write a Review