Vegan Raspberry Coconut Fudge
A delightful vegan fudge combining creamy almond butter with fresh raspberries and coconut, perfect for satisfying sweet cravings without guilt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 120 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
- Diet: Gluten-Free, Vegan
Ingredients
- 1 cup fresh or frozen raspberries
- 1 cup unsweetened shredded coconut
- 1/2 cup coconut oil, melted
- 1/2 cup almond butter
- 2 tablespoons maple syrup or agave nectar (optional)
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- Additional raspberries or coconut (optional)
Instructions
- Blend the raspberries, shredded coconut, melted coconut oil, almond butter, maple syrup (if using), sea salt, and vanilla extract until smooth.
- Pour the mixture into a lined baking dish or container and spread it evenly.
- Add additional raspberries or shredded coconut on top if desired.
- Freeze until firm, about 1-2 hours.
- Slice into squares and enjoy!
Notes
Make sure to line the dish with parchment paper for easy removal. Adjust sweetness with maple syrup to taste.