Fruit Desserts

Raspberry Coconut Fudge

It is nice to indulge in luscious desserts, but we all know that, sometimes, we can’t help but feel guilty. Imagine all the sugars and how much weight those treats might put on you. But this does not mean that you can no longer end your meal with a delightful dessert. It’s just a matter of self-discipline, which means that you need to control the portion. And, of course, it is important that you pick what you eat.

You can always go for sugar-free desserts. Yes, that’s right. There are plenty of guilt-free treats that you can enjoy, and this Raspberry Coconut Fudge is one good example. This right here is actually a vegan recipe. You can give them away as gifts to your friends and family members. Or, you can serve them as an after-dinner dessert.

Fudge is just so adorable. And look at them, aren’t they beautiful? They are superb! But what’s really nice about them is they are not loaded with dairy and sugar. With creamed coconut as the base, you can be sure that they are healthy.

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Raspberry Coconut Fudge


  • Author: Myles
  • Prep Time: 10 minutes
  • Total Time: 10 minutes + 2 hours resting time
  • Yield: 20 pieces 1x

Description

This recipe will give you the perfect fudgy texture, not to mention the intense aroma of lemon, raspberry, and coconut. You can never underestimate the goodness of creamed coconut as a sugar-free base. You can put these beauties together in just 10 minutes!


Scale

Ingredients

2 blocks of creamed coconut (1 3/4 cups)

1/2 cup fresh raspberries

1 tablespoon lemon zest (finely grated)

4 tablespoons maple syrup


Instructions

  1. Grate the creamed coconut blocks and then line a loaf pan with cling film.
  2. Place the grated creamed coconut in a small heat-proof bowl and then put the bowl in a shallow pan with hot water. Stir frequently in order to melt the coconut much faster.
  3. Add the raspberries, maple syrup, and lemon zest to the melted coconut. Add the mixture to a small food processor. Blend well.
  4. Pour the blended fudge mixture evenly into the lined loaf pan and then refrigerate for about 2 hours.
  5. Once the mixture is firm enough, slice into squares or triangles.

Notes

  • Make sure to thaw your raspberries if they are frozen.
  • Do not put the bowl of creamed coconut in the pan longer than it takes to melt the coconut.
  • You can also put the blended fudge mixture in the freezer to make the solidification process quicker. It should only take about 20 to 30 minutes.

Variations:

Instead of raspberries, you can also use blueberries if you are aiming for gorgeous purple color. And instead of lemon zest, use lime zest so that you will get that zing and freshness.

You are free to replace the maple syrup with liquid stevia.

Now, if you are wondering if this raspberry coconut fudge is healthy, it sure is! You should know that there are many health benefits that come with coconut fat. However, that doesn’t necessarily mean that you can go ahead and eat 10 pieces of raspberry coconut fudge in just one sitting. Remember, moderation is key. 🙂