Description
This Vegan Raspberry Coconut Fudge is a sugar-free, paleo, and clean-eating friendly treat made with just a few wholesome ingredients. It’s creamy, fruity, and perfect for a guilt-free indulgence.
Ingredients
- 1 cup raspberries (fresh or thawed from frozen)
- 1/2 cup coconut butter
- 2 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1–2 tbsp erythritol or sweetener of choice (adjust to taste)
- Pinch of salt
Instructions
- If using frozen raspberries, thaw them first. Blend the raspberries into a smooth puree and strain to remove the seeds (optional).
- In a saucepan over low heat, melt the coconut butter and coconut oil together until smooth.
- Stir in the raspberry puree, vanilla extract, sweetener, and a pinch of salt.
- Whisk the mixture until fully combined and smooth.
- Pour the fudge mixture into a lined or silicone mini loaf pan or mold.
- Place the pan in the freezer for about 30–60 minutes or until the fudge is firm.
- Cut into squares and store in the fridge or freezer.
Notes
- Adjust sweetness depending on your taste and the tartness of the raspberries.
- Use silicone molds for easy removal.
- Keep stored in the refrigerator for up to a week or in the freezer for longer storage.
- Seedless raspberry puree gives a smoother texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 1g
- Sodium: 10mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
