If you’ve never tried or made a raw dessert I highly recommend it. They are great for summer since you’ll never have to turn on the oven!! Yay! It’s also vegan for those searching for great vegan dessert recipes!!This creamy, rich and decadent fudge will leave you completely satisfied and wanting more!Step 1: Ingredients and EquipmentINGREDIENTS1 c. raw organic cashews1/2 c. organic coconut oil1/4 c. raw organic honey – creamed is best4 large dates – pits removed1/2 vanilla bean3/4 c. organic cocoa powder12 oz. organic raspberries (fresh or frozen and thawed)EQUIPMENTFood processorBlender or immersion blenderSharp knife9x9 square baking dishParchment paperFine mesh strainerMixing bowlSpoon/spatulaMeasuring cupsStep 2: Prep WorkShow All ItemsBefore you get started making this delectable fudge you will need to do some prep work with a few of your ingredients.1. Remove pits from dates. Set aside.2. Cut vanilla bean in half. Set one half aside for later use. Cut remaining half in half lengthwise. Using the edge of a sharp knife scrape out vanilla beans. Set aside.3. Using a blender or immersion blender blend raspberries. Set a fine mesh strainer over a bowl and pour blended berries into strainer. Using a spoon stir until only seeds are left. Set purée aside.Step 3: RecipeShow All ItemsRaw Chocolate Raspberry Fudge1 c. raw organic cashews1/2 c. organic coconut oil1/4 c. raw organic honey – creamed is best4 dates – pits removed1/2 vanilla bean3/4 c. organic cocoa powder12 oz. organic raspberries (fresh or frozen and thawed)DirectionsIn the bowl of a food processor add cashews and process until you have cashew butter. This took about 3-4 minutes in my food processor. First the mixture will look like you made flour and the it will look like crumbles then finally the cashews will start to release their oils and turn into cashew butter.Add coconut oil, honey, dates and vanilla bean and pulse several times until dates are finely chopped. Scrape down sides as necessary. When mixture starts to separate add the cocoa powder and pulse to combine until you have a smooth consistency.Add in raspberry purée and whiz until mixture looks like thick rich frosting.Spoon mixture into a 9×9 inch baking dish lined with parchment paper and smooth to an even layer.Freeze four hours or overnight. Remove parchment from pan onto a cutting board and cut into desired sized squares. Eat and enjoy!!Store leftover fudge in the freezer for the best texture.