👩🍳 Instructions
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1
Line an 8x8 inch baking dish or loaf pan with parchment paper, leaving an overhang on all sides. This will help you remove the fudge easily later.
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2
Open the chilled can of coconut milk and scoop only the thick coconut cream from the top into a high-speed blender. Discard or save the clear liquid for another use.
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3
Add the coconut butter, melted coconut oil, raspberries, erythritol/monk fruit sweetener, vanilla extract, and sea salt to the blender.
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4
Blend on high until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed to ensure all ingredients are well incorporated. This usually takes 1-2 minutes.
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5
Taste the mixture and adjust sweetness if desired. Add a tiny bit more sweetener or vanilla, then blend briefly again.
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6
Pour the smooth fudge mixture into the prepared dish and spread evenly with a spatula.
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7
Refrigerate for at least 2-3 hours, or until the fudge is completely firm. For a quicker set, place it in the freezer for 30-60 minutes.
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8
Once firm, use the parchment paper overhang to lift the fudge slab out of the pan and onto a cutting board. Using a sharp, warm knife, slice into 16 squares or desired bar shapes.
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9
Store the Raspberry Coconut Fudge in an airtight container in the refrigerator. Enjoy cold!
💡 Notes
Ensure your full-fat coconut milk is well-chilled for optimal separation of cream. For the cleanest cuts, warm your knife under hot water and wipe it dry between slices. This fudge can also be frozen for longer storage; wrap individual pieces in parchment before freezing in an airtight container.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
14g
Saturated Fat
12g
Carbs
6g
Fiber
2g
Sugar
2g
Sodium
5mg
Cholesterol
0mg
