This Vanilla Chai Fudge Bar with Raspberries is made of a combination of coconut milk, coconut oil and some Chai spices to create this ice cream freezer fudge. This is low in carbohydrates and only contains good fats. You can make it even lower in carbs by substituting the two tablespoons of honey used, for a low carb sweetener of choice. Honey can also be substituted with maple syrup to make this vegan.
You will need a bread baking tin to make a bar shape or you can use a wider baking tray for a wider and flatter shape which will freeze even quicker. You can also use mold trays. You will also need baking paper to line the tin as well as a blender or food processor.
1 cup coconut milk, half a cup melted coconut oil, 2 tablespoons honey(raw honey is good here) or 30ml, 1 teaspoon vanilla, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, small pinch of himalayan salt or one twist from the grinder salt shaker, half a cup frozen raspberries.
Keep your raspberries in the freezer as they need to stay frozen for the recipe.
Blend all the ingredients except the raspberries. Pour the mix into a line baking tin, leaving aside about 6 tablespoons of the mix in a cool place, which will help hold the raspberries in place.
Place the line baking tray in the freezer for about 40 minutes, until it starts to go firm at the top.
Take the fudge and the raspberries from the freezer and crush half of them into smaller bits with your hands, crumbling them on top of the fudge
Add the still liquid chai fudge mix that you set aside over the raspberries evenly
Crumble on the rest of the raspberries on top randomly
Put the fudge in the freezer for about 2 to 2 1/2 hours until it sets
Cut into portions and store in an airtight container in the freezer to save.
Enjoy the Vanilla Chai Fudge Bar with Raspberries