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
