Vegan Raspberry Coconut Fudge
Vegan Raspberry Coconut Fudge is a creamy, no-bake dessert made with coconut butter, fresh raspberries, and naturally sweet maple syrup. This Vegan Raspberry Coconut Fudge recipe is dairy-free, plant-based, and packed with fruity raspberry flavor and rich coconut texture. With its naturally pink color and smooth consistency, it’s an easy vegan treat perfect for gifting, dessert platters, or a quick sweet snack.
Ingredients
- 1 cup fresh or frozen raspberries
- 1 cup coconut butter or coconut cream
- ½ cup shredded coconut
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings
- Extra shredded coconut
- Freeze-dried raspberries
- Melted dark chocolate drizzle
- Chopped pistachios
Instructions
- Line a small baking dish or loaf pan with parchment paper for easy removal.
- Add raspberries, coconut butter (or coconut cream), maple syrup, vanilla extract, and salt to a blender or food processor.
- Blend until the mixture becomes smooth and creamy.
- Transfer the mixture to a bowl and stir in the shredded coconut.
- Pour the mixture into the prepared pan and spread evenly with a spatula.
- Place the pan in the refrigerator for 2–3 hours until the fudge becomes firm.
- Once set, lift the fudge from the pan and cut it into small squares.
- Optional: Top with extra coconut flakes, crushed freeze-dried raspberries, or melted dark chocolate drizzle.
- Notes
- Use thick coconut cream or coconut butter for the best fudge texture.
- If using frozen raspberries, allow them to thaw slightly before blending.
- Chill the fudge long enough so it sets firmly before cutting.
- Store the fudge refrigerated to maintain its texture.