If you are craving a luscious treat that feels indulgent yet is completely guilt-free, then this Raspberry Coconut Fudge | A Sugar-Free, Vegan Fudge Recipe is about to become your new best friend in the kitchen. It’s wonderfully creamy, bursting with fresh raspberry brightness, and perfectly sweetened without a grain of refined sugar. Every bite delivers the tropical richness of creamed coconut intertwined with the tart pop of raspberries, making it a dreamy combination that melts in your mouth and lifts your spirits. Whether you’re treating yourself or sharing with friends, this fudge is a spectacular way to enjoy a wholesome dessert that is both vegan and sugar-free.
Ingredients You’ll Need
This recipe keeps things beautifully simple but each ingredient plays an essential role in achieving that irresistible fudge texture and vibrant flavor. From the natural creaminess of creamed coconut to the fresh zing of lemon zest, every component contributes to the magic.
- Creamed coconut (2 blocks / 400 g): The rich, creamy base that gives the fudge its silky texture and tropical flavor.
- Fresh raspberries (100 g): For a burst of natural sweetness and tartness that balances the coconut’s richness.
- Lemon zest (1 tbsp, finely grated): Adds a fresh, citrusy aroma and a subtle tang to brighten the fudge.
- Maple syrup (4 tbsp): A natural sweetener that subtly enhances the flavor without overpowering the other ingredients.
How to Make Raspberry Coconut Fudge | A Sugar-Free, Vegan Fudge Recipe
Step 1: Prepare the Coconut
Start by chopping or grating your creamed coconut blocks to help them melt evenly. Lining your loaf pan with cling film now will make it much easier to remove the fudge once it’s set. Taking this small step saves time and keeps the fudge perfectly intact when you slice it later.
Step 2: Gently Melt the Creamed Coconut
Place the chopped creamed coconut in a small heat-proof bowl and sit this bowl over a pan with a shallow layer of hot water. This gentle warming method ensures the coconut melts smoothly without scorching or changing texture. Stir frequently, keeping an eye to avoid over-heating, since your aim is just a luscious, velvety base.
Step 3: Blend the Flavors
Once melted, add in the fresh raspberries, lemon zest, and maple syrup. Using an immersion blender or a small food processor helps achieve a silky fudge that’s perfectly combined. If needed, transfer your mixture to a tall container for easier blending. The raspberries create those adorable little flecks of color and flavor throughout the fudge, stunning and delicious.
Step 4: Set Your Fudge
Press your blended mixture firmly into the lined loaf tin to ensure even thickness and compactness. Pop it into the fridge for a couple of hours until firm. If you’re in a hurry, the freezer works perfectly too and will set the fudge in just 20 to 30 minutes, giving you that first hit of creamy bliss faster.
Step 5: Slice and Enjoy
Once the fudge is perfectly set, remove it from the tin using the cling film and slice into squares or triangles. The colors and textures will look inviting and feel impossibly smooth on your tongue. Now you’re ready to savor every bite!
How to Serve Raspberry Coconut Fudge | A Sugar-Free, Vegan Fudge Recipe
Garnishes
To elevate your Raspberry Coconut Fudge experience even more, think about sprinkling some shredded coconut or edible flower petals on top before serving. You could also toss a few fresh raspberries alongside each piece for an elegant pop of color and freshness that entices the eye as well as the palate.
Side Dishes
This fudge pairs beautifully with light, fresh accompaniments. Consider serving alongside a crisp fruit salad or a refreshing mint tea to balance the rich texture with a hint of renewal. Alternatively, a handful of toasted nuts can add delightful crunch for contrast.
Creative Ways to Present
For a charming presentation, layer small squares of fudge between parchment paper in a decorative jar or tin, making it a wonderful homemade gift option. Or arrange individual portions on pretty dessert plates with a drizzle of coconut cream or raspberry coulis for an artisanal touch that impresses every guest.
Make Ahead and Storage
Storing Leftovers
This Raspberry Coconut Fudge keeps beautifully in the refrigerator for up to a week. Store it in an airtight container to maintain moisture and prevent it from absorbing other fridge aromas. When kept chilled, it retains its creamy texture and fresh, vibrant flavor perfectly.
Freezing
If you want to enjoy your fudge long after making it, freezing is a fantastic option. Wrap the fudge well in parchment or cling film and place it in a freezer-safe container. It freezes solidly and can last up to 2 months. Just thaw in the fridge overnight before serving for the best consistency.
Reheating
This fudge is best enjoyed chilled or at room temperature; it does not require reheating. Bringing it slightly to room temperature before serving helps soften it for a melt-in-your-mouth feel, but avoid excessive warmth to keep its neat texture intact.
FAQs
Is this fudge really sugar-free?
Yes! While it uses maple syrup, which is a natural sweetener, it contains no refined sugars or artificial sweeteners, making it a sugar-free treat in the purest sense.
Can I use frozen raspberries for this recipe?
Absolutely. Just be sure to thaw and drain them well before blending to avoid extra moisture that might affect the fudge setting properly.
What if I can’t find creamed coconut?
Creamed coconut is essential for the fudge’s creamy, firm texture, so try to find it at specialty stores or online. Substituting with coconut cream won’t yield the same firm consistency, but it can work for a softer treat.
Is this recipe suitable for people with nut allergies?
Yes, this Raspberry Coconut Fudge is naturally nut-free, making it a great option for those avoiding nuts in their diet.
Can I add other flavors or mix-ins?
Definitely! You could gently fold in chopped vegan dark chocolate, toasted coconut flakes, or even a splash of vanilla extract to personalize your fudge.
Final Thoughts
Making this Raspberry Coconut Fudge | A Sugar-Free, Vegan Fudge Recipe is such a joyful and easy way to indulge in something sweet while keeping it wholesome and nourishing. Once you try it, the balance of tropical creaminess and vibrant raspberry brightness will have you reaching for seconds and sharing it with all your loved ones. Give it a go — your kitchen and taste buds will thank you!
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Raspberry Coconut Fudge | A Sugar-Free, Vegan Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Raspberry Coconut Fudge is a deliciously creamy, sugar-free, and vegan treat made with creamed coconut, fresh raspberries, lemon zest, and maple syrup. It’s simple to prepare, requiring no baking, and perfect for a healthy sweet snack that can be enjoyed guilt-free. The combination of tart raspberries and rich coconut creates a refreshing and satisfying fudge with a smooth texture.
Ingredients
Fudge Ingredients
- 2 blocks creamed coconut (400 g)
- 100 g fresh raspberries (if using frozen, thaw beforehand)
- 1 tbsp lemon zest (finely grated)
- 4 tbsp maple syrup
Instructions
- Prepare the Coconut: Chop or grate your creamed coconut blocks to make them easier to melt. Line a loaf pan with cling film to prevent sticking and for easy removal later.
- Melt the Coconut: Transfer the chopped coconut into a small heat-proof bowl. Place this bowl in a shallow pan with about an inch of hot water. Using gentle heat, melt the coconut by letting the warmth transfer through the bowl, stirring frequently to speed the process. Avoid overheating.
- Blend the Mixture: Once the coconut is melted, add the fresh raspberries, lemon zest, and maple syrup. Blend thoroughly using an immersion blender or small food processor. It may help to move the mixture into a taller container for easier blending.
- Set the Fudge: Pour and press the blended fudge mixture firmly into the lined loaf pan. Place it in the fridge for a couple of hours to solidify. For quicker setting, you can freeze it for 20-30 minutes.
- Slice and Serve: Once firm, remove the fudge from the pan using the cling film, and slice into squares or triangles to serve.
Notes
- Use thawed frozen raspberries if fresh are not available.
- Adjust maple syrup quantity to taste or substitute with another liquid sweetener if desired.
- Be careful not to overheat the creamed coconut to preserve its texture and flavor.
- Storing the fudge in the freezer ensures a firmer texture for longer shelf life.
