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Raspberry Coconut Fudge | A Sugar-Free, Vegan Delight Recipe

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This Raspberry Coconut Fudge is a delightful sugar-free, vegan treat made with creamed coconut, fresh raspberries, lemon zest, and maple syrup. It’s easy to prepare with no baking required, resulting in a creamy, tangy, and naturally sweet fudge perfect for a healthy dessert or snack.

Ingredients

Fudge Ingredients

  • 2 blocks creamed coconut (400 g)
  • 100 g fresh raspberries (if using frozen, make sure to thaw them)
  • 1 tbsp lemon zest (finely grated)
  • 4 tbsp maple syrup

Instructions

  1. Prepare the Coconut: Chop or grate your creamed coconut blocks to make melting easier. Line a loaf pan with cling film to prevent sticking and for easy removal later.
  2. Melt the Coconut: Transfer the chopped creamed coconut into a small heat-proof bowl. Place this bowl in a shallow pan containing about an inch of hot water. The gentle heat will melt the creamed coconut evenly—stir frequently to speed the process. Avoid overheating; melt just until smooth.
  3. Blend the Mixture: Add the fresh raspberries, finely grated lemon zest, and maple syrup to the melted creamed coconut. Blend everything together using an immersion blender or a small food processor. For easier blending, transfer the mix into a taller container if needed.
  4. Set the Fudge: Press the blended fudge mixture firmly into the lined loaf pan to create an even layer. Refrigerate for a couple of hours to let it solidify. Alternatively, you can speed up the process by freezing it for 20 to 30 minutes.
  5. Slice and Serve: Once the fudge is firm, remove it from the pan using the cling film. Slice into squares or triangles as desired and enjoy your refreshing, vegan raspberry coconut fudge.

Notes

  • Use fresh raspberries for the best texture; if using frozen, ensure they are fully thawed before blending to avoid excess moisture.
  • Adjust maple syrup quantity to taste if you prefer a sweeter fudge.
  • This fudge is best stored in the refrigerator and consumed within a week.
  • Due to the natural fats in creamed coconut, the fudge will soften at warm room temperatures; keep refrigerated for firmness.

Find it online: https://cookedbysarah.com/raspberry-coconut-fudge-a-sugar-free-vegan-delight-recipe/