Persimmon Raspberry Fudge Candies

    • Yield
    • Difficulty
    • Easy
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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.
LenaAbout Lena

As a lifelong foodie, Lena shares her love of cooking to create vegan recipes using fresh, simple and healthy ingredients. She has been blogging since March 2014 and created PureVeganFood to share her passion for vegan food and photography.
PureVeganFood is a site created to connect easy-to-make vegan recipes with those that like to cook and entertain.
Through recipe development and drool-worthy photos, readers enjoy learning that cooking vegan food should be fun! PureVeganFood is more than just food - this community loves to talk about and share favorite dishes, restaurants, beverages and products on all social media channels, especially Instagram under the tag @pureveganfood.
@pureveganfood has been featured as “17 Vegan Instagram Accounts You Should Definitely Be Following” - February 2015 on The Huffington Post and highlighted on the cover and 7 recipes featured in The Orange issue - April 2015 in The Healthy Mama Magazine .

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