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

Ingredients

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

For topping:

• frozen raspberries, whole and crushed
• frozen blackberries, whole and crushed

Instructions

1. Line a 4″ x 8″ baking dish with plastic wrap and set it aside.
2. 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.
3. 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.
4. Sprinkle the freeze-dried fruit on top. Freeze for 1 hour, or until completely solid. Slice the fudge into squares and enjoy!

NOTES:

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.