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Vegan Raspberry Coconut Fudge

Delicious Vegan Raspberry Coconut Fudge Squares Recipe

Indulge in a creamy and fruity vegan raspberry coconut fudge that melts in your mouth.
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Prep Time 15 minutes
Freezing Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 squares
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 65 g coconut cream from chilled coconut milk
  • 80 g desiccated coconut
  • 4 tsp raspberry powder
  • 2 tbsp coconut oil melted
  • 2 tbsp rice syrup or maple syrup
  • 1 pinch salt
  • 150 g dark chocolate melted

Equipment

  • food processor
  • Loaf tin
  • Baking Paper
  • baking sheet

Method
 

  1. Place a can of full fat coconut milk in the fridge overnight, then weigh out 65 grams of the solid part of the cream (not the water).
  2. Blend together the coconut cream, desiccated coconut, raspberry powder, coconut oil, rice syrup and salt in a food processor until smooth and creamy.
  3. Transfer into a loaf tin lined with baking paper and freeze for an hour.
  4. Slice into 8 squares, then dip in melted chocolate to coat.
  5. Place on a baking sheet/chopping board lined with baking paper and refrigerate until the chocolate is set.
  6. Optional – decorate with a sprinkle of raspberry powder.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 50mgPotassium: 100mgFiber: 3gSugar: 12gVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

Perfect for gatherings and easy to store in the fridge or freezer for later enjoyment.

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