Description
This Raspberry Coconut Fudge is a delightful and healthy treat that brings together the creamy richness of coconut with the tart sweetness of fresh raspberries. With no added sugar and a completely vegan-friendly recipe, it’s a guilt-free indulgence perfect for satisfying your sweet tooth.
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
Chop or grate the creamed coconut block. Line a loaf pan with cling film and set aside.
Transfer the creamed coconut into a small heat-proof bowl. Place the bowl in a shallow pan or pot containing an inch of hot water. Allow the heat from the water to transfer through the bowl and melt the coconut, stirring frequently to speed up the process. Remove from heat as soon as the coconut has melted.
Once the creamed coconut has melted, add the raspberries, lemon zest, and maple syrup. Blend everything together using an immersion blender or transfer the mixture to a taller container for easier blending.
Press the blended fudge mixture into the lined loaf tin and refrigerate for a couple of hours. Alternatively, place it in the freezer for 20-30 minutes to solidify.
Once firm, slice the raspberry coconut fudge into squares or triangles and enjoy!
- Prep Time: 10 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 120