Coconut Raspberry Fudge (Printable Version)
Vegan Raspberry Coconut Fudge without sugar. Super easy and speedy snack that fits any time.
# What You'll Need:
→ Main Ingredients
01 -
4 tbsp maple syrup
02 -
1 tbsp finely grated lemon zest
03 -
100 g raspberries, thawed if frozen
04 -
2 blocks (400 g) creamed coconut
# Step-by-Step Guide:
01 -
Cut your fudge into triangles or squares once it's nice and set.
02 -
Pop the fudge mix into your lined pan. Place it in the freezer for 20-30 minutes if you're in a hurry or chill in the fridge for 2 hours until it hardens up.
03 -
Toss in the raspberries, maple syrup, and lemon zest to the melted coconut. Blend everything smooth using a food processor or a stick blender. If your bowl is shallow, switch to a tall one if it splashes.
04 -
Move your chopped coconut into a bowl that won't crack from heat. Set that over a little hot water in a pan and keep stirring, so it melts evenly. Take off the heat when totally melted.
05 -
Grate or chop up your coconut blocks first. Get your pan ready by lining it with plastic wrap.
# Additional Notes:
01 -
Let frozen raspberries thaw fully or your fudge won't set right.
02 -
You can sweeten with stevia or a sugar-free maple syrup alternative, too.