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!
Ingredients
Scale
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
- Grate the creamed coconut blocks and then line a loaf pan with cling film.
- 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.
- Add the raspberries, maple syrup, and lemon zest to the melted coconut. Add the mixture to a small food processor. Blend well.
- Pour the blended fudge mixture evenly into the lined loaf pan and then refrigerate for about 2 hours.
- 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.
- Prep Time: 10 minutes
