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How gorgeous does this vegan freezer fudge look? This perfectly pink blackberry fudge is the perfect contrast to these grey, cloudy, snowy days we’ve been having lately.
I made my first batch of freezer fudge a few months ago as a bonus gift for my 30 Under 30 cookbook and have been whipping up various flavors ever since. Freezer fudge takes just minutes to make from whole-food ingredients and is naturally sweetened enough that I feel great sharing these with my 3-year-old.
This beautiful version is made with frozen Oregon blackberries. We love Oregon blackberries as they ripen in the field the way nature intended, then are flash frozen within 24 hours of being picked to lock in great taste and color. No question that’s the case when you first lay eyes on this fudge!
I get this question often and I think it’s important to address the fact that frozen food often is more nutritious than it’s fresh counterparts. While I encourage consumption of all produce, frozen produce is available year round and tends to be lower in price than fresh items.
Frozen produce, like these Oregon blackberries, are frozen at the peak of ripeness– which locks in taste and nutrition. Think of ripeness as a bell curve; produce that is underripe and overripe will have less nutrients than produce that is at literal peak of ripeness. That’s the benefit of choosing frozen berries; they are flash frozen within 24 hours of being picked which locks in all of the beneficial nutrients and delicious, fresh taste.
The star here is frozen Oregon blackberries with a handful of other ingredients that you likely already have on hand!
Here is everything you will need:
I call for cashew butter here as it’s more flavor neutral than peanut or almond butter which lets the delicious flavor of the Oregon blackberries shine through. If you want to swap in peanut butter instead, you can– just know that it will have a more distinct peanut taste.
For easy removable, line your pan with parchment paper so that it overhangs on at least two ends. Once the fudge has frozen, you can easily lift the fudge out of the container for easy slicing.
This recipe makes anywhere from 12-16 pieces, depending on how large you like your fudge. This recipe is fairly rich, and a small piece really satisfies.
As you can see, my 10-month old is clearly a fan. She kept trying to steal bites as I was photographing. She’s also a big fan of frozen Oregon blackberries. I roughly chop them then let her enjoy them slightly thawed; they are super soothing on her teething gums– she can’t get enough!
I hope you love this blackberry vegan freezer fudge as much as my family does.
Thanks again to Oregon Berries for sponsoring this post!Print
Blackberry Vegan Freezer Fudge! Lightly sweetened blackberry no-bake freezer fudge. Blend together a handful of ingredients, freeze and enjoy!
**You can sub peanut butter instead of cashew butter, though note the fudge will have a more peanut taste.
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