The robins change their song when the Salmonberries are ripe.
Every year, I wait for the Salmonberry song. Not only does it mean Salmonberries, which I love, but it means summer is almost here.
This has been a sad year for Salmonberries on Vancouver Island. But based on the superabundance of Blackberry blossoms, we're going to be in berry heaven in August. The Salalberries are coming along nicely, too.
Whenever my kids do something awesome, I attribute it to all the wild berries I ate when I was pregnant with them: Salmonberries, huckleberries, Thimbleberries, Salalberries & Blackberries.
Berries are the only fruit that is included as a daily food in the WahlsPaleo+. I love eating berries every day.
Eileen, from Phoenix Helix, shared that her husband freezes these (the Blue Raspberry version) as an AIP-friendly replacement for ice cream. Now I've started freezing them too.
This Avocado-Lime Blackberry is the version I make most frequently right now. It's more refined, less sweet, more adult, but just as fabulous.
Not everything has to be adult & refined. My other current favorite version of berry fudge totally tastes like toast with Peanut Butter & Jam (without the toast or peanuts, of course!) It's just sweet & simple nursery food.
I'll share the PB&J variation soon.
Avocado-Lime Blackberry Fudge
- 1 ¼ cups coconut butter
- 1 ¼ cups coconut oil
- 1 ripe avocado
- ¼ cup lime juice
- 1 cup blackberries
- 1 cup blueberries
Preheat oven to 300
Warm the coconut butter & berries in the oven in 2 separate oven-proof bowls.
Whirl ½ cup warm coconut butter, ½ cup coconut oil, the avocado & lime juice in a food processor until combined.
Line a 12 muffin tin with paper muffins cups. Spoon the warm avocado mixture evenly into the cups.
Whirl the remaining ¾ cup warm coconut butter, ¾ cup coconut oil and the warm blackberries & blueberries in a food processor until combined.
Fill each cup to the brim with the berry mixture.
Refrigerate all day or overnight.
Store in the refrigerator (or freezer for ice cream-cupcake fudge!)