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
