Description
This Vegan Raspberry Coconut Fudge delivers a creamy, melt-in-your-mouth experience without the heavy burden of refined sugars or complex techniques, suitable for busy professionals.
Ingredients
Scale
1.5 cups Coconut Butter
2 tablespoons Refined Coconut Oil
1/3 cup Pure Maple Syrup
1/2 cup Fresh or Freeze-Dried Raspberries
1 teaspoon Vanilla Bean Paste or Extract
1 pinch Sea Salt
Instructions
- Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the sides
- Melt coconut butter and coconut oil in a glass bowl using a microwave or double boiler until smooth
- Stir in pure maple syrup, vanilla bean paste, and sea salt until well combined
- Gently fold in the raspberries, crushing fresh ones slightly
- Pour the mixture into the prepared pan and smooth the top
- Freeze for 30 to 45 minutes until firm
- Lift out the fudge and cut into 16 squares with a sharp, warm knife
Notes
Use fresh raspberries for tartness or freeze-dried for a more intense flavor.
Store in an airtight container in the refrigerator for up to one week or freeze for three months.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 square
- Calories: 145 kcal
- Sugar: 5g
- Sodium: 1mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg