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Blueberry Cookie Fudge

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We've got three words for you... blueberry cookie fudge! The best part? No baking skills required. Simply mix, set and freeze for a healthy raw treat that'll satisfy your sweet tooth. The star of this recipe is the RXBARS - they're high in protein thanks to a blend of nuts and egg whites which means they'll keep you feeling fuller for longer!


2 cups cashews, soaked over night
1 ½ cups blueberries (fresh or defrosted)
1/3 cup coconut milk⁠
1/3 cup maple syrup
1 teaspoon vanilla extract⁠
½ cup melted coconut butter⁠
1 RXBAR Coconut & Chocolate, chopped
100g dark chocolate


1. Rinse and drain the cashews

2. In a high-speed blender combine the cashews with the blueberries, coconut milk, coconut butter, maple syrup and vanilla and blend until smooth and creamy. ⁠

3. Fold in the chopped-up RX bar then pour into a loaf tin lined with baking paper.

4. Chill the blueberry mixture in the freezer for 20 minutes.

5. Melt the chocolate in a microwave safe dish then pour over the blueberry cream.

6. Return to the freezer and freezer for 6 hours to set, and then place in the fridge.

7. Remove the blueberry fudge from the tin, slice and enjoy. ⁠

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