We’ve got another perfectly easy and delicious recipe for you to try with your kids! Check out our original video on how to make vegan ombré fudge with berries. We can guarantee that your family will love this one.



  • -120 ml unsalted cashew butter
  • -60 ml maple /rice malt syrup
  • -60 ml coconut oil
  • -2 tsp vanilla extract
  • -8 drops of raspberry stevia liquid (optional)
  • -2.5 tbsp frozen blueberries, defrosted
  • -3 tbsp frozen raspberries, defrosted
  • -1 tbsp nut/oat milk
  • -2 tsp raspberry/lingonberry powder

-Line a small dish/baking pan with baking paper.

-Mash raspberries with a fork.

-Mash blueberries with a fork.

-If you want to keep your fudge technically “raw”, make sure all your ingredients are at room temperature and stir them in a mixing bowl to combine (alternatively, use a food processor). Otherwise, gently warm the wet ingredients – minus the defrosted berry purees – in a medium pan over low heat to bring them together before adding the ground oats, stirring well to combine.

-Divide the mixture evenly into 3 bowls.

-In the first bowl, add 2 tablespoons blueberry puree plus 1 teaspoon of berry powder.

-In the second bowl, add 2 tablespoons raspberry puree plus 1/2 tablespoon of blueberry puree.

-In the third bowl, add 1 tablespoon of raspberry puree, 1 tablespoon of nut milk plus 1 teaspoon of berry powder.

-Place the first portion of fudge mixture into the lined dish and use a spatula or the back of a large spoon to flatten it out, trying to create a smooth surface and even thickness. Pop dish in freezer for 5 minutes. Remove dish and repeat the process, topping the first layer with the fudge mix from the second bowl. Return dish to freezer for 5 minutes. Remove tray and finish the layering process by adding the third portion of fudge mix and smoothing it out.

-Place the tray in the freezer for 30 minutes. Remove fudge from tray, and cut into shapes using cookie cutters.Sprinkle with a light dusting of berry powder and/or edible flowers, if you like. Store in freezer and remove a few minutes before serving (fudge should be served cold and while fairly firm).


*Blonde tahini or sunflower seed butter can be used in the case of nut allergy issues.