Description
Indulge in the sweet and tangy flavors of this Vegan Raspberry Coconut Fudge, a perfect combination of creamy coconut and fresh raspberries. This fudge is not only delightful to the taste buds but also incredibly simple to make with only a handful of wholesome ingredients. The subtle hint of lemon zest adds a refreshing twist that balances the richness of the coconut and the sweetness of the maple syrup.
Ingredients
2 blocks creamed coconut (400 g)
100 g fresh raspberries (thawed if frozen)
1 tbsp lemon zest, finely grated
4 tbsp maple syrup
Instructions
Chop or grate the creamed coconut block. Line a loaf pan with cling film.
Transfer the creamed coconut block into a small heat-proof bowl. Place the bowl in a shallow pan with an inch of hot water. Allow the heat to melt the coconut, stirring frequently. Once melted, remove from the heat.
Add the raspberries, lemon zest, and maple syrup to the melted coconut. Use an immersion blender or food processor to blend until smooth.
Press the fudge mixture into the lined loaf tin and refrigerate for a few hours, or freeze for 20-30 minutes to firm up.
Once firm, slice the raspberry coconut fudge into squares or triangles and enjoy.
- Prep Time: 10 minutes
Nutrition
- Calories: 180