Chocolate Raspberry Fudge Bars (Vegan Gluten-Free)

These Chocolate Raspberry Fudge Bars are rich, chocolatey and fruity with a no bake oat-biscuit base, a thick chocolate fudge layer hidden with fresh raspberries and a dark chocolate top. These bars are vegan, gluten-free and easy to make.

I love anything in squares or bars, they are one of my favourite things to make. Especially when they are no-bake and involve chocolate. These ones also have the added juiciness of raspberries which adds sweetness and a little tartness which works so well with the rich dark chocolate fudge layer. You’d never believe these Chocolate Raspberry Fudge Bars are made with whole-food ingredients and that they come together so easily.

Why will I love these Chocolate Raspberry Fudge Bars?

I hope you are going to love these because they are:

• Rich, chocolatey and indulgent
• Fruity, zesty and nutty
• Easy to make in a few steps
• Made up of three delicious layers
• Naturally vegan, gluten-free with nut-free options
• Great to make ahead for snacks and desserts
• No-bake recipe requiring minimal effort
• Easy but impressive

If you already love the sound of these Chocolate Raspberry Fudge Bars then skip ahead to the recipe card below. Or first, let’s discuss the recipe in more detail.

What ingredients do I need?

The recipe is divided into three layers: the biscuit base, the chocolate fudge and then the chocolate top. Let’s start with the biscuit base:

• Oats: these are great in no-bake recipes as they act as a flour. No need to buy oat flour, you can blend your whole oats to a fine meal/flour-like texture and use them here and wherever a recipe calls for oat flour.
• Almonds: these are great for adding to the base as they are nutty and sweet. These are also ground down to a fine meal-texture.
• Salt: for flavour.
• Smooth peanut butter: to help bind the base ingredients and to add a rich flavour. You can swap this for another nut or seed butter, although smooth is best. Try cashew or almond butter or sunflower seed butter.
• Maple syrup: for stickiness and sweetness. You can use agave or date syrup or vegan honey, too.
• Coconut oil: this helps to bind it all together and firm a strong base that holds together when sliced.

As for the fudgy middle:

• Dark chocolate: I used the dark raspberry chocolate from Divine for this recipe to heighten the raspberry flavour but any dark chocolate is great here. If you prefer things a lot sweeter, you can use dairy-free milk chocolate, too.
• Smooth peanut butter: as above you can swap this but this is important for the texture of the overall fudge.
• Maple syrup: as above, it is great for stickiness and allowing the fudge to set firm but not hard.
• Raspberries: the fresh raspberries add so much colour, fruitiness and freshness to the rich chocolate fudge.

Finally for the top layer:

• Dark chocolate: as above, use your favourite.
• Coconut oil: this helps the chocolate to set firm but less rigid so it’s easier to slice through.
• Peanut butter: for the swirl patterns on top. Use your preferred, nut/seed butter, as above.
• Extra raspberries: for serving.

How do I make this?

These no-bake bars come together in a few steps:

• Blend together the base ingredients: to a smooth cookie dough.
• Press into a lined 6-inch square dish: to make an even base layer and chill in the fridge.
• Melt the chocolate and whisk in the peanut butter, syrup and salt for the fudge: till smooth and glossy.
• Press in the raspberries: and chill again.
• Melt the chocolate and coconut oil: and pour over the fudge.
• Swirl on the peanut butter: and chill in the fridge for 1-2 hours or until set.
• Use a sharp, hot knife to slice into bars: and enjoy these fudge bars.

Are these bars gluten-free and nut-free?

Yes these are naturally gluten-free, just check that your oats are certified gluten-free. To make these nut-free swap the almonds in the base for more oats or sunflower seeds and swap the peanut butter in all layers for a seed butter like sunflower seed butter or tahini.

Can I use other fruits?

You could try these with sliced strawberries, whole blueberries and blackberries, too.

How long will these last?

Once made, you can keep these Chocolate Raspberry Fudge Bars in the fridge for 5-7 days, I like to leave them at room temperature to eat. You can also freeze them for up to 1 month and allow to thaw at room temperature before eating.

I love these bars, what else can I make?

I hope you are going to love these Chocolate Raspberry Fudge Bars and for more ideas, how about my:

• Chocolate Strawberry Mousse Bars
• Chocolate Chip Brownie Cookie Bars
• Chocolate Cherry Amaretto Cupcakes
• Chocolate Raspberry Coconut Slices
• Pistachio Ice Cream Brownie Slices

I look forward to hearing what you think of these so please let me know in the comments below. If you do make these bars, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc fudge love x