I recently went to a free fitness event where I was given free bottles of REBBL juices, and I received the Berries and Creme flavor. I’ve seen different food bloggers I follow use REBBL elixirs in their recipes, so I decided to look for a recipe using the Berries and Creme flavor. I found the recipe for this freezer fudge from the REBBL website, and adjusted it for my taste preferences.
Here’s how I made it:
Berries and Cream Freezer Fudge
For the berries & creme layer:
- ½ cup REBBL Schizandra Berries & Creme
- ¼ cup + 2 tablespoons coconut butter (made mine homemade blending unsweetened coconut shreds in my Braun FP3020 12 Cup Food Processor)
- ¼ cup creamy natural peanut butter
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1/2 cup of frozen berries (for color), or use pink pitaya powder as the original recipe suggests
For the coconut butter swirl:
- 1 tablespoon coconut butter, gently warmed to help it mix in
- 1 teaspoon unrefined coconut oil, liquid but not hot
- small pinch sea salt
- frozen raspberries, whole and crushed
- frozen blackberries, whole and crushed
- Line a 4″ x 8″ baking dish with plastic wrap and set it aside.
- Blend all of the berries & creme layer ingredients together in your blender until smooth. Pour the mixture into your prepared pan and use a spatula to smooth out the top.
- In a small bowl, make the coconut butter swirl by stirring together the warmed coconut butter, coconut oil, and salt. It should be the consistency of a drippy nut butter for easy swirling. Pour the mixture on top of the berry layer and use a knife to swirl it throughout.
- Sprinkle the freeze-dried fruit on top. Freeze for 1 hour, or until completely solid. Slice the fudge into squares and enjoy!
Leftovers should be stored in an airtight container in the freezer. For best and creamiest texture, allow to soften slightly (about 5 minutes) before serving.