Why You’ll Love This Recipe
This fudge is a delightful combination of creamy coconut and tangy raspberries, naturally sweetened without refined sugar. It’s vegan, low-carb, gluten-free, and dairy-free, making it suitable for many dietary needs. The recipe is straightforward and requires minimal ingredients, delivering a rich, satisfying dessert or snack.
Ingredients
2 blocks creamed coconut (400 g)
100 g fresh raspberries (thawed if frozen)
1 tablespoon finely grated lemon zest
4 tablespoons maple syrup
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Chop or grate the creamed coconut block. Line a loaf pan with cling film.
- Transfer the creamed coconut into a heat-proof bowl. Place the bowl in a shallow pan with an inch of hot water to melt the coconut, stirring frequently. Remove from heat once fully melted.
- Add raspberries, lemon zest, and maple syrup to the melted coconut. Blend using an immersion blender or food processor until smooth. Use a tall container if necessary.
- Press the blended mixture into the lined loaf pan. Chill in the refrigerator for 2 hours or freeze for 20–30 minutes until firm.
- Once set, cut the fudge into squares or triangles.
Servings and timing
- Yield: 20 servings
- Prep time: 10 minutes
- Chill time: 2 hours or freeze 20–30 minutes
- Total time: 10 minutes prep + chilling
Variations
- Use sugar-free maple syrup or stevia for a no-sugar version.
- Add chopped nuts or seeds for extra crunch.
- Substitute lemon zest with orange zest for a citrus twist.
- Mix in shredded coconut or cacao nibs for texture.
- Make mini fudge bites by pressing into a silicone mold.
Storage/Reheating
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze for longer storage; thaw before serving.
FAQs
Can I use frozen raspberries?
Yes, but thaw before blending to avoid affecting the texture.
Is this recipe truly sugar-free?
Using maple syrup adds natural sugar, but sugar-free alternatives like stevia can be used.
Can I substitute creamed coconut?
Creamed coconut provides texture and fat; coconut butter can be an alternative.
How firm will the fudge be?
It will be firm but creamy, similar to traditional fudge.
Can I use other berries?
Yes, blueberries or blackberries work well.
Is this recipe raw?
The melting process heats the coconut slightly, so it’s not fully raw.
Can I make this nut-free?
Yes, this recipe contains no nuts unless added as a variation.
How long does it keep?
Refrigerated, up to 1 week; frozen, up to 3 months.
Can I add protein powder?
Yes, add a scoop of vegan protein powder during blending for extra nutrition.
What tools do I need?
Loaf pan, cling film, heat-proof bowl, pan, immersion blender or food processor.
Conclusion
Raspberry Coconut Fudge Treat is an easy, healthy, and delicious dessert that fits many dietary lifestyles. With its creamy texture and fresh fruit flavor, it’s an ideal guilt-free indulgence perfect for snacking or sharing.
Raspberry Coconut Fudge Treat
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (including chilling)
- Yield: 20 servings
- Category: Dessert
- Method: No-bake, blending, chilling
- Cuisine: Vegan
- Diet: Vegan
Description
Sugar-free vegan Raspberry Coconut Fudge—a quick and easy treat perfect for any occasion.
Ingredients
2 blocks creamed coconut (400 g)
100 g fresh raspberries (thawed if frozen)
1 tablespoon finely grated lemon zest
4 tablespoons maple syrup
Instructions
- Chop or grate the creamed coconut block. Line a loaf pan with cling film.
- Transfer the creamed coconut into a heat-proof bowl. Place the bowl in a shallow pan with an inch of hot water to melt the coconut, stirring frequently. Remove from heat once fully melted.
- Add raspberries, lemon zest, and maple syrup to the melted coconut. Blend using an immersion blender or food processor until smooth. Use a tall container if necessary.
- Press the blended mixture into the lined loaf pan. Chill in the refrigerator for 2 hours or freeze for 20–30 minutes until firm.
- Once set, cut the fudge into squares or triangles.
Notes
Use sugar-free maple syrup or stevia for a no-sugar version.
Add chopped nuts or seeds for extra crunch.
Substitute lemon zest with orange zest for a citrus twist.
Mix in shredded coconut or cacao nibs for texture.
Make mini fudge bites by pressing into a silicone mold.
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 3g
- Sodium: 2mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
