raspberry-coconut freezer fudge

Guys, it's summer! A.K.A. my ideal habitat, my most favorite season, when life seems so full of energy and joy and I savor the distinctly romantic intoxication of hot days, heavy air, green backyards, and nights spent on back porches eating salads the size of your head, drinking ice water in a glass so slippery-sweaty, and enjoying the season's sweetest bounty of berries (preferably whilst wearing bike shorts and a bathing suit). These sweet little bites are my ideal summertime treat, packed with the tangy zing of freshly picked raspberries, wholesome yet satisfying, and cold enough to make your brain freeze (if you're in to that). Packed with brain-boosting healthy fat and happy-belly probiotics, they also make a great on-the-go breakfast treat, so you can head outside to savor the stillness of a summer sunrise, dew still on the grass, and the promise of sunny days ahead. 

• 2 cups unsweetened coconut flakes
• 2 tbsp. melted coconut oil
• 1.2 oz. freeze-dried raspberries (this equates to one bag from Trader Joe's)
• 2 tbsp. honey
• 1 1/2 tsp. vanilla extract
• 1 tsp. lemon juice
• Zest from one lemon
• Hefty pinch of sea salt
• 1 tsp. beetroot powder (optional, for added color)
• 3/4 to 1 cup coconut milk yogurt (or regular, full fat plain yogurt)
• Large handful of fresh raspberries
• Bee pollen, for sprinkling (optional)

Line a mini muffin tin (or regular muffin tin) with muffin liners and set aside.

In a food processor or high-speed blender (I <3 my Vitamix), blend the coconut flakes and oil on high speed, stopping to scrap down the sides occasionally, until mixture comes together to form a smooth thick butter. Add the freeze-dried raspberries, honey, vanilla, lemon things, sea salt, beetroot powder, and 3/4 cup yogurt, and continue to blend on high speed until mixture is smooth, thick, and fully incorporated. Add an additional 1/4 cup coconut yogurt if mixture seems too thick.

Spoon this marvelously magenta mixture into the prepared muffin tins, and use a small knife or the back of your spoon to smooth the tops. Press fresh raspberries into the tops, and sprinkle with bee pollen, if desired. Pop tins into the freezer and freeze for 30-60 minutes until chilled and firm. Store the fudge-bites in the fridge or freezer, depending on your desired consistency. Devour, preferably outside or with the windows open, cold beverage in hand. 

Makes 16-20 mini muffin-sized bites (or about 8-10 big guys).