Why You’ll Love Vegan Raspberry Coconut Fudge Recipe
This fudge is delightfully easy to make with only a handful of wholesome ingredients. It’s vegan, paleo‑friendly, and free from refined sugar, making it perfect for clean eating desserts or healthy snacks. The combination of coconut and raspberries creates a balance of rich and fruity flavors that satisfy sweet cravings without artificial sweeteners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
creamed coconut
fresh raspberries (or thawed if using frozen)
lemon zest
maple syrup
Directions
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Prepare your work area: line a loaf pan or small dish with cling film or parchment paper.
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Chop or grate the creamed coconut blocks into smaller pieces so they melt more easily.
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Melt the creamed coconut using a double boiler method: place it in a heat‑proof bowl set over a pan of hot water and stir until smooth.
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Add the raspberries, lemon zest, and maple syrup to the melted coconut and blend together until well combined, using an immersion blender or small food processor.
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Press the mixture firmly into the prepared pan and smooth the surface.
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Chill in the refrigerator for a couple of hours or freeze for 20–30 minutes until firm.
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Once set, slice into squares or triangles and serve.
Servings and timing
Servings: about 20 pieces
Prep time: approximately 10 minutes
Chilling time: 2 hours (or quicker in the freezer)
Total time: about 2 hours 10 minutes
Variations
• Swap raspberries for blueberries or strawberries for a different fruity twist.
• Use lime zest instead of lemon for a zingy flavor variation.
• Replace maple syrup with a sugar‑free sweetener like stevia if desired.
• Try using coconut butter in place of creamed coconut as an alternative base.
Storage/Reheating
Store leftover fudge in an airtight container in the refrigerator for up to one week. To firm it up before serving, let it sit at room temperature for a few minutes. Freezing portions extends shelf life to about two months—thaw in the fridge before enjoying.
FAQs
How long does this fudge need to set?
The fudge typically needs about 2 hours in the refrigerator to firm up. If you’re in a hurry, freezing for 20–30 minutes works well too.
Can I use frozen raspberries?
Yes, just make sure to thaw and drain them before blending so they don’t chill the coconut mixture prematurely.
Is this dessert suitable for keto diets?
This recipe is low in sugar and can fit into some keto meal plans, especially if you use a sugar‑free sweetener.
What’s the difference between creamed coconut and coconut butter?
Creamed coconut and coconut butter are similar; both are pure coconut flesh ground to a paste. You can generally substitute one for the other.
Can I make this fudge nut‑free?
Yes, this recipe is already nut‑free as long as your creamed coconut product hasn’t been processed with nuts.
How should I slice the fudge?
Use a sharp knife to cut the chilled fudge into small squares or triangles. Wiping the knife clean between cuts helps make cleaner slices.
Can I add extra flavors?
Try adding a splash of vanilla extract or a sprinkle of shredded coconut on top for additional flavor.
Is it possible to make this sugar‑free without maple syrup?
Yes, you can replace maple syrup with stevia or monk fruit sweetener to eliminate added sugars.
Why did my fudge not set properly?
If the fudge is too soft, it might need more chilling time. Using a freezer for a short period helps firm it up faster.
Can I double this recipe?
Yes, you can double the ingredients and use a larger pan. Just adjust the chilling time accordingly.
Conclusion
This Vegan Raspberry Coconut Fudge is a deliciously simple and wholesome dessert that’s perfect for clean eating, paleo, or vegan lifestyles. With its creamy texture, bright raspberry flavor, and minimal ingredients, it’s an easy treat that satisfies sweet cravings without refined sugar. Enjoy it chilled as a snack, dessert, or healthy gift for friends and family.
