Gluten Free Raspberry Fudge Flowers
Prep time
Total time
Recipe type: Gluten Free
Serves: 10
  • 5 ounces pitted dates, about 1¼ cups
  • 7 ounces unsalted cashews, about 1½ cup
  • ½ cup unsweetened flaked coconut
  • ⅓ cup unsweetened cocoa powder
  • 2 Tablespoons strong brewed coffee
  • 1 Tablespoon raspberry (framboise) liqueur such as Chambord
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 10 fresh raspberries
  1. Microwave the dates on high for 30 seconds OR place them in a shallow bowl and pour boiling water over them. Let them sit in the water for 3-5 minutes, than drain.
  2. Put the dates, cashews, coconut, cocoa, coffee, raspberry liqueur, vanilla, and salt into a high speed blender or food processor fitted with a metal blade. Process on high until all the ingredients are combined and the mixture is mostly smooth.
  3. Dump the mixture out onto a piece of parchment paper or plastic wrap and roll out to a ⅜ inch thickness. With a 3 inch flower cookie cutter, stamp out flower shapes. Using the end of a standard size piping tip cut out a circle in the center of each flower. Ease a raspberry into the center of each flower. Serve with fresh whipped cream.
Nutrition Information
Serving size: 1.5 oz., Calories: 130, Fat: 8g, Saturated fat: 2g, Unsaturated fat: 6g, Trans fat: 0g, Carbohydrates: 14g, Sugar: 7g, Sodium: 42mg, Fiber: 3g, Protein: 3g, Cholesterol: 0mg
Recipe by Queen of My Kitchen at