Chocolate Raspberry Freezer Fudge

In a medium bowl, melt coconut oil and honey in a microwave.

While coconut oil melts, mash raspberries with a fork in a small bowl. You want a few little chunks remaining, so don’t pulverize them.

Once coconut oil is melted, add mashed raspberries, chocolate protein powder, unsweetened cocoa powder and vanilla extract. Stir until well combined.

Line a loaf pan with parchment paper and pour the fudge in. Place in the freezer for about 1 hour until hardened. Once firm, let fudge sit at room temperature for about 10 minutes before slicing. Devour!

Notes:
• I like my fudge quite sweet, so I prefer 1/2 cup honey. If you like it darker, you might want to use 1/3 cup. Just sweeten to taste before freezing.
• You can omit the chocolate protein powder and use all cocoa powder too, you just may need to make it sweeter!
• Store fudge in an airtight container in the refrigerator. Best eaten after the fudge has been at room temperature for a few minutes.