Description
This delicious Coconut Raspberry Fudge is rich, creamy, and incredibly satisfying with a perfect blend of coconut and raspberry flavors.
Ingredients
Scale
- 1 cup coconut butter (room temperature)
- 2 tbsp coconut oil
- 2 tbsp maple syrup (or a few drops of stevia to taste)
- ½ cup raspberries (fresh or frozen)
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Melt and Blend – Start by gently melting the coconut butter and coconut oil in a small saucepan over low heat. Stir constantly to avoid burning. Once melted and smooth, remove from the heat.
- Add the Sweetness – Stir in the maple syrup (or stevia), vanilla extract, and a pinch of sea salt. Give it a good mix until everything is combined. At this point, the aroma is already irresistible – rich and coconutty with a hint of sweetness.
- Blend the Raspberries – In a blender or food processor, blend the raspberries until they form a purée. If you’re using frozen raspberries, let them thaw slightly before blending.
- Combine – Swirl or fully mix the raspberry purée into the coconut mixture, depending on whether you want a marbled look or a solid pink fudge. I personally like the marbled effect – it looks like edible art.
- Set and Chill – Pour the mixture into a parchment-lined loaf pan or silicone mold. Smooth the top and pop it in the freezer for about 30–60 minutes, or until firm.
- Slice and Serve – Once fully set, remove from the freezer and slice into small squares. Let the fudge sit at room temperature for a few minutes before eating to get the creamiest texture.
Notes
- Store leftovers in the refrigerator for up to a week.
- This fudge can also be made with other fruit purées for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 5g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg