👩🍳 Instructions
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1
Line an 8x8 inch square baking dish or a loaf pan with parchment paper, leaving an overhang on the sides. Set aside.
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2
In a high-speed blender or food processor, combine the shredded coconut, softened coconut butter, melted coconut oil, raspberries, sugar-free sweetener, vanilla extract, and salt.
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3
Blend until the mixture is completely smooth and creamy. This may take 2-4 minutes, and you might need to stop and scrape down the sides occasionally to ensure everything is incorporated.
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4
Pour the fudge mixture into the prepared pan and spread evenly with a spatula. Press down firmly to compact the mixture.
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5
Refrigerate for at least 2-3 hours, or until the fudge is completely firm.
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6
Once firm, use the parchment paper overhang to lift the fudge out of the pan onto a cutting board.
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7
Cut into 16 squares or bars using a sharp knife. Serve immediately or store for later.
💡 Notes
For best texture, store in an airtight container in the refrigerator. Can be frozen for longer storage. Adjust sweetener to your preference. Ensure you use coconut butter, not just coconut oil, for the perfect creamy consistency.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
14g
Saturated Fat
12g
Carbs
6g
Fiber
3g
Sugar
1g
Sodium
10mg
Cholesterol
0mg
