This Vegan Raspberry Coconut Fudge is a luscious, creamy treat that melts in my mouth and delivers a refreshing burst of berry flavor in every bite. It’s made with wholesome ingredients like coconut butter, raspberries, and maple syrup—completely free of dairy, gluten, and refined sugar. It’s a no-bake recipe that I love to whip up when I want something indulgent yet nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup frozen raspberries
1/4 cup coconut butter
1/4 cup coconut oil
2 tbsp maple syrup (or to taste)
1/4 tsp vanilla extract
Pinch of sea salt
1/4 cup shredded coconut (plus extra for topping, optional)
Directions
I line a small loaf pan or container with parchment paper.
In a small saucepan over medium heat, I cook the raspberries until they break down into a sauce (about 5–7 minutes), then mash with a fork. I strain through a fine mesh sieve to remove seeds, if I want a smoother texture.
In a separate saucepan or double boiler, I gently melt the coconut butter and coconut oil until smooth.
I stir in the raspberry purée, maple syrup, vanilla extract, and a pinch of salt until fully combined.
Then I fold in the shredded coconut.
I pour the mixture into the prepared pan and spread it evenly.
For added texture, I sprinkle more shredded coconut on top.
I freeze the fudge for at least 1–2 hours, or until firm.
Once it’s set, I cut it into squares and keep it stored in the fridge or freezer.
Servings and timing
Servings: 12 pieces
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes + chill time
Calories: 120 kcal per piece
Variations
I sometimes mix in some cacao nibs or mini vegan chocolate chips for a chocolate-berry twist.
For a citrusy note, I add a bit of lemon zest to the raspberry purée.
If I want a layered look, I pour half the mixture into the pan, freeze it briefly, then layer with another color—like a blueberry-coconut version.
I swap maple syrup with agave or date syrup depending on what I have on hand.
Storage/Reheating
I store the fudge in an airtight container in the fridge for up to one week. For longer storage, I keep it in the freezer for up to a month. I like eating it straight from the fridge, but if frozen, I let it sit at room temperature for a few minutes before enjoying. Since it’s coconut-based, it softens quickly, so I never leave it out for too long.
FAQs
How can I make this fudge nut-free?
This recipe is naturally nut-free since I use coconut butter instead of nut butters. Just make sure any additional toppings or variations I choose are also nut-free.
Can I use fresh raspberries instead of frozen?
Yes, I can use fresh raspberries—just cook them down the same way. Frozen berries are more convenient and available year-round, but both work well.
Do I have to strain the raspberries?
Not at all. I like straining them when I want a smoother texture, but I often leave the seeds in for more fiber and a rustic feel.
Is there a substitute for coconut butter?
If I don’t have coconut butter, I can try blending unsweetened shredded coconut until smooth to make a quick homemade version. However, coconut butter is key for the creamy texture, so I stick to it when I can.
Can I double this recipe?
Absolutely. I double it when I’m making a batch for a gathering or gifting. I just use a larger container or pan and adjust the freezing time as needed.
Conclusion
This Vegan Raspberry Coconut Fudge is my go-to for a clean, refreshing dessert that satisfies my sweet cravings without guilt. It’s quick, easy, and made with nourishing ingredients that leave me feeling great. Whether I’m enjoying it solo or sharing it with others, it always hits the sweet spot.
Recipe:
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Vegan Raspberry Coconut Fudge
- Total Time: 15 minutes + chill time
- Yield: 12 pieces
- Diet: Vegan
Description
This Vegan Raspberry Coconut Fudge is a creamy, no-bake treat made with wholesome ingredients like coconut butter, raspberries, and maple syrup. It’s dairy-free, gluten-free, and refined sugar-free, offering a luscious texture with a refreshing burst of berry flavor.
Ingredients
1 cup frozen raspberries
1/4 cup coconut butter
1/4 cup coconut oil
2 tbsp maple syrup (or to taste)
1/4 tsp vanilla extract
Pinch of sea salt
1/4 cup shredded coconut (plus extra for topping, optional)
Instructions
- Line a small loaf pan or container with parchment paper.
- In a small saucepan over medium heat, cook the raspberries until they break down into a sauce (about 5–7 minutes), then mash with a fork. Strain through a fine mesh sieve to remove seeds for a smoother texture, if desired.
- In a separate saucepan or double boiler, gently melt the coconut butter and coconut oil until smooth.
- Stir in the raspberry purée, maple syrup, vanilla extract, and a pinch of salt until fully combined.
- Fold in the shredded coconut.
- Pour the mixture into the prepared pan and spread it evenly.
- Sprinkle extra shredded coconut on top if desired.
- Freeze the fudge for at least 1–2 hours, or until firm.
- Once set, cut into squares and store in the fridge or freezer.
Notes
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Let sit at room temperature for a few minutes before serving if frozen.
Optional add-ins include cacao nibs, vegan chocolate chips, or lemon zest for variations.
Use homemade coconut butter by blending unsweetened shredded coconut if needed.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 5g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
