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Chocolate Fudge Bars on a sheet of parchment paper.
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4.67 from 3 votes

Chocolate Fudge Bars (with Pistachios & Raspberries)

These dark chocolate vegan fudge bars are rich, no-bake, and packed with protein, raspberries, and pistachios. A healthy treat ready in minutes!
Prep Time5 minutes
Refrigerating time2 hours
Total Time2 hours 5 minutes
Diet: Gluten Free, Vegan
Allergen: Nuts
Servings: 16 servings
Calories: 145kcal
Author: Dannii Martin

Ingredients

  • 200 g Dark chocolate 80%
  • 2 tablespoon Coconut oil
  • 80 g Almond butter
  • 15 g Puffed quinoa
  • 50 g Frozen raspberries for mixing in
  • 50 g Frozen raspberries for topping
  • 25 g Pistachios shelled; for topping
  • 25 g Pistachios shelled and crushed; for topping
UK Metric Measures - US Customary Measures

Instructions

  • Line an 8x5-inch baking tin with parchment paper, leaving some overhang for easy lifting later.
  • In a saucepan (or in short bursts in the microwave), melt 200 g Dark chocolate and 2 tablespoon Coconut oil over a low heat until smooth.
  • Stir in 80 g Almond butter until fully combined.
  • Remove from heat and gently fold in 15 g Puffed quinoa, 50 g Frozen raspberries and 25 g Pistachios (left whole). Mix well until everything is fully coated.
  • Pour the mixture into the prepared tin and spread evenly. While still warm scatter over 50 g Frozen raspberries (they’ll slightly melt into the fudge – yum!) and 25 g Pistachios (crushed).
  • Place the tin in the fridge for at least 2 hours or until completely set. For a firmer texture, you can chill them in the freezer for 30–45 minutes.
  • Lift out the block using the parchment overhang and slice into bars or squares.

Notes

  • If you want to make this sweeter, then you can add a little maple syrup or honey to the melted chocolate.
  • Each bar is quite big, so you can cut them in half for a lower calorie option.
  • For a flavor boost, add a little vanilla extract.
  • Finish with a pinch of sea salt before refrigerating, if desired.
  • Chop raspberries if large: This helps them spread more evenly and stick better.
  • Let the chocolate cool slightly before adding puffed quinoa so it doesn’t get soggy.
  • Don’t skip the parchment paper - it makes removing the bars MUCH easier!
  • Use mini muffin tins for bite-size versions - perfect for kids’ lunchboxes (if the school allows nuts) or party trays.
  • Toast your pistachios lightly for extra depth of flavor.

Nutrition

Serving: 1portion | Calories: 145kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 3mg | Potassium: 174mg | Fiber: 3g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg

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