Description
A sugar-free, vegan raspberry coconut fudge recipe that’s easy to make in under 10 minutes. This guilt-free treat is perfect for satisfying your sweet tooth.
Ingredients
Scale
- 2 blocks creamed coconut (400 g)
- 100 g fresh raspberries (thawed if frozen)
- 1 tbsp lemon zest (finely grated)
- 4 tbsp maple syrup
Instructions
- Chop or grate the creamed coconut block. Line a loaf pan with cling film.
- Place the creamed coconut in a heat-proof bowl over a shallow pan with an inch of hot water. Stir frequently until melted. Remove from heat once melted.
- Add raspberries, lemon zest, and maple syrup to the melted coconut. Blend with an immersion blender or small food processor until smooth.
- Press the mixture into the lined loaf pan. Refrigerate for a couple of hours or freeze for 20-30 minutes until firm.
- Slice the fudge into desired shapes.
Notes
- Maple syrup can be substituted with stevia.
- Frozen raspberries can be used; ensure they are thawed or add them to the melting coconut.
- Coconut butter can be used interchangeably with creamed coconut.
- Store fudge in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 81 kcal
- Sugar: 2 g