Chocolate raisin fudge, with hot raspberry sauce and vanilla soy ice cream!

The other day I decided to invent some vegan fudge, I'd been thinking alot about this amazing chocolate biscuit fudge my Mum used to make when we were little. I remember smashing biscuits for what seemed like an eternity, and then we'd press the mixture into a tin and have to wait for hours for it to set in the fridge. Well it seemed like hours but it probably wasn't. So anyway, from memory I thought I'd try and replicate and veganise it.

Fudge ingredients:

1 packet of budget vanilla round biscuits

1 cup of coconut

1 cup of raisins

1/4 cup of cocoa

1 cup olivio margarine

1/3rd block whittakers 72% dark chocolate

First you need to crush the biscuits until they are fine and crumbly. Then melt the margarine and chocolate together in a double boiler on the stove. While this is melting, mix the coconut, raisins and cocoa into the biscuit mixture. Once the margarine and chocolate mixture has melted together pour into the biscuit mixture and stir until well combined. Then press into a fudge tin and refrigerate.

Raspberry sauce ingredients:

1 cup fresh or frozen raspberries

1/3 cup sugar

1/2 Tbsp of cornflour (but only if you want really thick sauce - I wasn't happy with how thick it was so would have preferred a runny sauce)

Mash the raspberries with a fork and then add the suagar and heat slowly on the stove until it melts and becomes a nice thin consistency. Now you can either add the cornflour for a thick sauce or leave it out for a runny sauce.

Then melt 1/4 block of whittakers dark chocolate in a double boiler. Crumble the fudge or slice it into whatever shape you please and place on top of or under a spoonful of "dairy, wheat and gluten free" vanilla ice cream. It's in a blue 1 ltr pottle in New World supermarkets, or any other soy alternative you like. Pour the raspberry sauce around the edge and the melted chocolate on top.

Voila, a decadent vegan dessert to please anyone!