Raspberry Coconut Fudge | A sugar-free, vegan fudge recipe
Looking for a vegan fudge recipe? This Raspberry Coconut Fudge is sugar-free and ridiculously easy to make in just under 10 minutes! A guilt-free treat that makes for the perfect healthy vegan gift for any occasion!
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 see notes
Instructions
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Chop or grate your creamed coconut block. Line a loaf pan with cling film.
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Transfer the creamed coconut block into a small heat-proof bowl. Put the bowl in a shallow small pan or pot containing an inch or so of hot water. The heat from the water will transfer through the bowl and melt the coconut. Stir it frequently to speed up the melting process. Don’t keep it on the heat any longer than it takes to melt the creamed coconut.
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Once the creamed coconut has melted add the raspberries, lemon zest and maple syrup and blend everything together with an immersion blender or small food processor. To do so, you might want to transfer the mix to a taller container.
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Press down the blended fudge mixture into a the lined loaf tin and pop it into the fridge for a couple of hours. Alternatively, pop it into the freezer for about 20 to 30 minutes to solidify.
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Once firm enough, slice the raspberry coconut fudge into squares or triangles.
Recipe Notes
Note: If you are using frozen raspberries, make sure to defrost them before blending otherwise they'll set your fudge mix before you get the change to blend it properly. You can always toss them into the bowl when melting the creamed coconut.
You can use Sugar-free Maple Syrup or use stevia instead.