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
Scale
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.
