Introduction
This Vegan Raspberry Coconut Fudge is one of those recipes that proves healthy treats can be just as delicious as traditional desserts. It’s creamy, fruity, refreshing, and made with only a handful of wholesome ingredients. Because the base is creamed coconut, the texture becomes naturally dense and fudgy once chilled — without any dairy, butter, or refined sugar.
With bright raspberry flavor, a hint of citrus from lemon zest, and the sweetness of maple syrup or stevia, this fudge makes a perfect guilt-free snack, dessert, or edible gift. It also fits vegan, paleo, gluten-free, and clean-eating lifestyles. And the best part? It takes less than 10 minutes to prepare.
Ingredients
- 400 g creamed coconut (2 blocks)
- 100 g fresh raspberries (or frozen, fully thawed)
- 1 tablespoon finely grated lemon zest
- 4 tablespoons maple syrup (or stevia for a sugar-free version)
Step-by-Step Instructions
1. Prepare the coconut base
Chop or grate the creamed coconut blocks into smaller pieces. This helps them melt faster and ensures a smooth fudge texture. Line a loaf pan with plastic wrap, parchment paper, or any non-stick liner.
2. Melt the creamed coconut
Place the chopped coconut into a heatproof bowl. Set this bowl over a shallow pot of warm water (a gentle water bath). Stir slowly until the coconut melts completely and forms a thick, smooth paste. Do not overheat.
3. Add flavor ingredients
Once the coconut is fully melted, add the raspberries, lemon zest, and maple syrup (or stevia). If you’re using frozen raspberries, make sure they are thawed or add them while the coconut is still warm so they blend properly.
4. Blend the mixture
Use an immersion blender or a small food processor to blend everything until smooth. The mixture should become creamy with a beautiful pink color.
5. Transfer to the mold
Pour the mixture into the lined loaf pan. Spread it out evenly and gently tap the pan to remove any air bubbles.
6. Chill to set
Place the pan in the fridge for 2 to 3 hours until firm.
For a faster set or a firmer texture, put it in the freezer for about 20 to 30 minutes.
7. Slice and serve
Once fully set, lift the fudge out of the mold, place it on a cutting board, and slice it into squares or triangles. Serve immediately or store for later.
What Makes This Fudge Special?
This recipe uses creamed coconut, which naturally solidifies at cooler temperatures, giving you a satisfying fudge-like texture without dairy. The raspberries add a natural tartness that balances the richness of the coconut. Lemon zest brightens the flavor, while maple syrup provides just the right amount of sweetness.
Because the ingredient list is so clean and simple, the flavor is vibrant and pure — nothing artificial, nothing complicated.
Storage Tips
- Store the fudge in an airtight container in the refrigerator for up to one week.
- For a firmer bite, keep it in the freezer and remove pieces just before eating.
- Avoid leaving it out at room temperature for too long, as the coconut base may soften.
Variations to Try
- Blueberry Coconut Fudge: Replace raspberries with blueberries for a sweeter, deeper flavor.
- Lime Coconut Fudge: Use lime zest instead of lemon for a tropical twist.
- Chocolate Drizzle: Add a thin drizzle of melted dark chocolate on top before chilling.
- Sugar-Free Version: Swap maple syrup for liquid stevia or monk fruit drops.
Final Thoughts
Vegan Raspberry Coconut Fudge is the perfect treat when you need something sweet, refreshing, and healthy. It’s incredibly easy to make, requires no baking, and uses only four simple ingredients. Whether you follow a vegan lifestyle or just want a clean-eating dessert option, this fudge deserves a place in your recipe collection.