Description
This Vegan Raspberry Coconut Fudge is a creamy, no-bake treat that blends tart raspberries with rich coconut for a naturally sweetened, melt-in-your-mouth dessert. Perfect for vegan, paleo, and clean-eating diets, it’s quick to prepare and freezer-friendly.
Ingredients
- 1 cup coconut butter
- 1/4 cup coconut oil
- 1/2 cup fresh or frozen raspberries
- 2–3 tbsp sugar-free sweetener (maple syrup, stevia, or monk fruit)
- 1/4 cup unsweetened shredded coconut
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line a small square baking dish or loaf pan with parchment paper.
- In a small saucepan, melt the coconut butter and coconut oil over low heat until smooth.
- Add the sweetener, vanilla extract, and salt. Stir well to combine.
- In a separate bowl, mash the raspberries until smooth (strain seeds if desired).
- Pour half of the coconut mixture into the prepared pan and spread evenly.
- Add the raspberry mixture on top, then pour the remaining coconut layer over it.
- Use a knife to gently swirl the raspberry and coconut layers together for a marbled effect.
- Sprinkle shredded coconut on top for added texture.
- Freeze for 30–45 minutes, or until firm.
- Cut into 16 small squares and serve chilled.
Notes
- Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
- Allow to soften at room temperature for 5–10 minutes before serving.
- For a chocolate variation, mix 1 tbsp cocoa powder into half the coconut mixture.
- Add nuts, citrus zest, or mixed berries for flavor variations.
- Ensure coconut butter is gently melted to avoid separation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 1g
- Sodium: 15mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
