This raspberry swirl chocolate fudge will make any chocolate (and peanut butter) lover swoon this Valentine’s Day!


  • 2/3 cup Raspberries
  • 1 cup Dark Chocolate Chips (ex. Lily’s)
  • 1/2 cup All Natural Peanut Butter


  1. Line a loaf pan with parchment paper.
  2. In a saucepan over medium heat, add the raspberries. Use a fork and smash the raspberries. Stir and bring to simmer. Simmer for about five minutes then remove from the heat and set aside.
  3. Place a saucepan over medium heat and add water. Bring to a simmer. Turn the heat to low and place a heat-proof bowl on top. Make sure that the bowl doesn’t touch the water.
  4. Add the chocolate to the bowl. Stir frequently until the chocolate has melted. Add the peanut butter and stir until smooth.
  5. Pour the chocolate mixture into the loaf pan. Spoon the mashed raspberries on top. Using a toothpick, gently swirl the raspberries into the chocolate mixture.
  6. Refrigerate for at least two hours. Cut into squares and enjoy!


  • Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to two months.
  • Serving Size: An 8 x 6-inch loaf pan was used to make eight servings. One serving is one square.
  • No Peanut Butter: Use any other nut or seed butter that you have.