Persimmon Raspberry Fudge Candies

By Chef: Lena
Posted:  November 21, 2016


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A fudgey no-bake treat made with raspberries and sunflower seeds that sets in the fridge and only takes minutes to make. Everyone needs a fuss-free, no-bake dessert up their sleeve, and if raspberries  are involved well all the better right?


  • 2 cups sunflower seeds
  • 2 cups dates
  • 3 persimmons
  • 1 cup raspberries
  • 2 inch turmeric root
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅓ cup frozen raspberries
  • 1 tbsp cacao nibs


  1. Line a 9 inch pan with parchment paper, set aside.
  2. Make sunflower flour using Vitamix dry container.
  3. Blend all ingredients until smooth.
  4. Pour into parchment-lined pan.
  5. Let set up in the fridge 6 hours.
  6. Cut into desired sized pieces and top with frozen raspberries and cacao nibs before serving.