Vegan Raspberry Coconut Fudge

Why make this recipe

This vegan raspberry coconut fudge is easy and fast. It needs few ingredients. It is rich, chocolatey, and fresh from raspberries. The fudge is dairy-free and simple to share. If you like quick sweets, you can also try a different simple treat like the 5-ingredient cottage cheese chocolate fudge.

This recipe makes a small tray of fudge. It sets in the fridge. The texture is smooth with bits of coconut and raspberry. You can eat it as a snack or a small dessert. The steps are clear and use common tools.

How to make Vegan Raspberry Coconut Fudge

Make sure your coconut oil is liquid but not hot. Blend the base until very smooth. Fold in the raspberries and shredded coconut gently. Pour into a lined dish and chill until firm. Cut into squares and serve cold.

Ingredients :

• 1 cup coconut oil
• 1 cup unsweetened cocoa powder
• 1/2 cup almond butter
• 1 cup fresh raspberries
• 1/4 cup maple syrup or sugar-free sweetener
• 1/2 cup shredded coconut
• 1 teaspoon vanilla extract
• Pinch of salt

Directions :

1. In a blender, combine coconut oil, almond butter, cocoa powder, maple syrup, vanilla extract, and salt until smooth.
2. Gently fold in the raspberries and shredded coconut.
3. Pour the mixture into a lined baking dish and smooth it out.
4. Refrigerate for 2-3 hours or until set.
5. Once set, cut into squares and enjoy your vegan raspberry coconut fudge!

How to serve Vegan Raspberry Coconut Fudge

Serve the fudge cold or slightly chilled. Place on a small plate or a paper cup liner. It goes well with coffee or tea. Use fresh raspberries on top for a pretty look.

How to store Vegan Raspberry Coconut Fudge

Keep the fudge in an airtight container. Store in the fridge for up to 1 week. You can freeze pieces in a freezer-safe bag for up to 1 month. Thaw in the fridge before serving.

Tips to make Vegan Raspberry Coconut Fudge

• Use firm, cold coconut oil so the fudge sets well.
• Blend until very smooth for a silky texture.
• Fold raspberries gently to keep some whole pieces.
• If you want less sweetness, cut the maple syrup by half.
• For more coconut flavor, toast the shredded coconut lightly first.
  You might like a fruity breakfast idea too, such as a blueberry coconut smoothie bowl.

Variation

• Nut-free: use sunflower seed butter instead of almond butter.
• Sweetener swap: use honey if not strictly vegan.
• Berry swap: use strawberries or chopped dried cranberries.
• Chocolate swirl: add a thin layer of melted dark chocolate on top before chilling.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Thaw them and drain excess juice before folding in.

Q: Is coconut oil the only fat I can use?
A: You can try vegan butter, but texture may change. Coconut oil gives a firm set.

Q: Can I make this sugar-free?
A: Yes. Use a sugar-free sweetener in place of maple syrup.

Q: How long does it take to set?
A: It usually takes 2-3 hours in the fridge. Thicker pans may take longer.

Q: Can I double the recipe?
A: Yes. Use a larger dish and check the set time.

Conclusion

If you want more ideas or a similar take on vegan fudge, see this recipe for Vegan Raspberry Coconut Fudge (Sugar-free, Paleo, Clean Eating …) at Cinnamon and Coriander: https://cinnamonandcoriander.com/en/vegan-raspberry-coconut-fudge-sugar-free-paleo-clean-eating/

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