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Vegan Raspberry Coconut Fudge (Sugar-free, Paleo, Keto)

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Indulge guilt-free with Vegan Raspberry Coconut Fudge (Sugar-free, Paleo, Keto). Its creamy cashew base and fruity raspberry burst create a heavenly treat.

Ingredients

Scale
  • 1 cup raw cashew butter
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup sugar-free maple syrup or monk fruit sweetener
  • 1/2 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla powder

Instructions

  1. Step 1: In a mixing bowl, combine the cashew butter, melted coconut oil, and sugar-free maple syrup (or monk fruit sweetener) until smooth and well blended.
  2. Step 2: Gently fold in the shredded coconut and vanilla powder until evenly distributed throughout the mixture.
  3. Step 3: Carefully add the fresh raspberries to the mixture, being cautious not to crush them too much; you want to maintain some whole raspberries for texture.
  4. Step 4: Line a small baking dish or container with parchment paper, then pour the fudge mixture into the dish, spreading it evenly with a spatula.
  5. Step 5: Place the dish in the freezer for at least 2 hours or until the fudge is firm. Once set, remove from the dish and cut into bite-sized pieces before serving. Store leftovers in an airtight container in the refrigerator.

Notes

  • For optimal freshness, store your Vegan Raspberry Coconut Fudge in an airtight container in the refrigerator, where it can last for up to a week. If you prefer a softer texture, simply let the fudge sit at room temperature for a few minutes before serving, as it may harden slightly when chilled. Enjoy your fudge as a delightful snack or dessert paired with a dollop of coconut yogurt for added creaminess and flavor. When mixing in the raspberries, fold them in gently to retain their shape and ensure a beautiful presentation with bursts of fruitiness in each bite.

Nutrition

Find it online: https://snackioo.com/vegan-raspberry-coconut-fudge-sugar-free-paleo-keto/