Made with only six clean, wholesome ingredients, this fruity twist on freezer fudge is both healthy and delicious. We’re also proud of what’s not in this recipe – it’s free of gluten, dairy, refined sugar, refined oils and artificial colors. Actually, the beautiful purple layer gets its color from maqui berry powder, a serving of which happens to contain vitamins A, B1, B3 and C. Boasting a sweet flavor similar to blackberries, this berry powder also offers potassium, iron, calcium, magnesium and copper. See what we mean about this vegan fudge recipe being healthy and delicious?!
Berry Lemonade Freezer Fudge Cups
Place cashews, coconut cream, maple syrup and lemon juice in a food processor or blender. Process and blend for 6-8 minutes until smooth, stopping to scrape down the sides as necessary.
Divide mixture in half and transfer each half to a medium-sized mixing bowl.
In one bowl, mix in lemon zest and whisk until well combined.
In the second bowl, mix in berry powder and whisk until well combined.
Spoon about 2 tablespoons lemon zest mixture into mini cupcake molds. Repeat until all 20 molds are halfway filled.
Spoon about 2 tablespoons berry mixture into each cupcake mold, filling to the top.
Freeze overnight or until fudge is set and solid.
• Feel free to use any freeze-dried berry powder. You can also make your own by adding freeze-dried berry to a food processor and blending until a powder form. I’ve used this method to make strawberry frosting from freeze-dried strawberries.
• If you don’t have mini muffin molds, you can also use an 8x8-inch dish lined with parchment paper. Simply spread lemon fudge mixture into pan first, then top with berry fudge mixture. Freeze until set.
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