Vegan Raspberry Coconut Fudge: A Creamy, Guilt-Free Indulgence

If you’re looking for a sweet treat that’s both indulgent and wholesome, this Vegan Raspberry Coconut Fudge is the perfect recipe. Made with creamy coconut, fresh raspberries, and a touch of lemon zest for a burst of freshness, this fudge is naturally sweetened with maple syrup, making it free of refined sugar. Best of all, it’s quick and easy to prepare—just blend, chill, and enjoy!

This fudge offers a delightful combination of creamy coconut with the tartness of raspberries, making it an irresistible treat. Whether you’re vegan or just looking for a healthier dessert, this raspberry coconut fudge is a great choice!

Ingredients:

• 2 blocks creamed coconut (400 g)
• 100 g fresh raspberries (thawed if frozen)
• 1 tbsp lemon zest, finely grated
• 4 tbsp maple syrup

Directions:

1. Prepare the Creamed Coconut:

• Start by chopping or grating the 2 blocks of creamed coconut into smaller pieces for easier melting.
• Line a loaf pan with cling film, making sure it covers the bottom and sides of the pan.

2. Melt the Coconut:

• Place the chopped creamed coconut in a small heat-proof bowl.
• Fill a shallow pan with about an inch of hot water and place the bowl inside the pan to create a makeshift double boiler.
• Stir the coconut frequently as it melts. Once fully melted and smooth, remove the bowl from the heat.

3. Blend the Ingredients:

• Add the 100 g fresh raspberries, 1 tbsp lemon zest, and 4 tbsp maple syrup to the melted coconut.
• Use an immersion blender or a food processor to blend the mixture until it’s smooth and creamy. This will ensure that the raspberries are fully incorporated, giving the fudge a vibrant pink color and a rich, fruity flavor.

4. Set the Fudge:

• Pour the fudge mixture into the prepared loaf tin, using a spatula to spread it evenly.
• Place the loaf tin in the refrigerator for at least 2 hours to set. If you’re short on time, you can place it in the freezer for 20-30 minutes to speed up the process.

5. Slice and Serve:

• Once the fudge has firmed up, remove it from the pan using the cling film to lift it out.
• Slice the fudge into squares or triangles, and it’s ready to enjoy!

Recipe Tips:

• Storage: Store the fudge in an airtight container in the fridge for up to a week. For longer storage, you can freeze the pieces and enjoy them straight from the freezer for a firmer texture.
• Substitutions: If you can’t find fresh raspberries, frozen raspberries work just as well. Just be sure to thaw and drain them before blending. You can also use other berries like strawberries or blueberries for a fun variation.
• Serving Suggestions: This fudge is perfect as a mid-afternoon snack or served alongside a cup of tea for a light dessert. It’s also great for gifting—just wrap a few pieces in parchment paper and tie with a ribbon for a lovely homemade present.

Recipe Information:

• Prep Time: 10 minutes
• Chill Time: 2 hours (or 30 minutes in the freezer)
• Total Time: 2 hours 10 minutes
• Calories: 180 kcal per serving
• Servings: 12 pieces

This Vegan Raspberry Coconut Fudge is a delicious and easy-to-make dessert that combines the tropical richness of coconut with the bright, tart flavor of raspberries. With only a few ingredients and minimal prep time, it’s the perfect sweet treat to have on hand when you need something both satisfying and healthy. Whether you’re making this for yourself or sharing it with friends, it’s sure to be a hit!

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