Vegan Raspberry Coconut Fudge
A delightful vegan treat that combines the tangy flavors of raspberries with creamy coconut, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup raspberries Use fresh, ripe raspberries for the best flavor.
- 1 cup coconut milk (canned)
- 1/2 cup coconut oil Can substitute with another nut butter if preferred.
- 1/4 cup maple syrup or preferred sugar-free sweetener Coconut sugar or agave syrup can also be used.
- 1 cup shredded unsweetened coconut
- 1 teaspoon alcohol-free vanilla extract Add a splash of alcohol-free almond flavouring for a richer flavor.
- 1 pinch salt
Instructions
Preparation
- Place the raspberries, coconut milk, coconut oil, maple syrup, alcohol-free vanilla extract, and salt into a blender and blend until smooth.
- Stir in the shredded coconut gently until well incorporated.
- Line a baking dish with parchment paper and pour the mixture in, spreading it evenly.
- Freeze for about 1 to 2 hours until firm.
- Once set, cut the fudge into squares and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. For longer storage, freeze in a single layer separated by parchment paper and transfer to a freezer-safe bag.