Name: Decadent Vegan Raspberry Coconut Fudge
Ingredients: 2 blocks of creamed coconut (400 g): This is the star ingredient of the fudge, providing a rich and creamy base that melts beautifully to create a smooth texture. You can find creamed coconut at most supermarkets or health food stores.; 100 g fresh raspberries: The vibrant flavor of the raspberries gives the fudge its fruity lift. If you’re using frozen raspberries, ensure they’re thawed before mixing for optimal texture.; 1 tbsp lemon zest (finely grated): This ingredient adds a zesty brightness that enhances the overall flavor profile, making the fudge taste light and refreshing.; 4 tbsp maple syrup: A natural sweetener that helps to bind the ingredients together while imparting a subtle sweetness that complements the other flavors.

Description

Enjoy creamy vegan raspberry coconut fudge—rich, fruity, and dairy-free. A perfect sweet treat for any occasion.

Ingredients

Scale

2 blocks of creamed coconut (400 g): This is the star ingredient of the fudge, providing a rich and creamy base that melts beautifully to create a smooth texture. You can find creamed coconut at most supermarkets or health food stores.
100 g fresh raspberries: The vibrant flavor of the raspberries gives the fudge its fruity lift. If you’re using frozen raspberries, ensure they’re thawed before mixing for optimal texture.
1 tbsp lemon zest (finely grated): This ingredient adds a zesty brightness that enhances the overall flavor profile, making the fudge taste light and refreshing.
4 tbsp maple syrup: A natural sweetener that helps to bind the ingredients together while imparting a subtle sweetness that complements the other flavors.

Instructions

Prepare the creamed coconut: Begin by chopping or grating the 2 blocks of creamed coconut (400 g) into smaller pieces. This will make it easier to melt and incorporate into the fudge.
Line the loaf pan: Line a loaf pan with cling film, allowing some overhang. This makes it easier to remove the fudge once it’s set.
Melt the coconut: Place the chopped creamed coconut into a heat-proof bowl. Fill a pot with an inch of hot (not boiling) water and place the bowl over the pot, creating a double boiler. Stir the coconut frequently until it’s completely melted; this should take about 5-10 minutes.
Blend the mixture: Once melted, add 100 g of fresh raspberries, 1 tbsp of finely grated lemon zest, and 4 tbsp of maple syrup to the melted coconut. Use a blender or food processor to mix until smooth. If your blender isn’t tall enough, you may want to transfer the mixture to a taller container for easier blending.
Press into the tin: Pour the raspberry-coconut mixture into the prepared loaf pan. Use a spatula or the back of a spoon to spread it evenly and press it down, ensuring that it’s compact.
Chill the fudge: Place the lined loaf pan in the fridge for a couple of hours to allow the fudge to set. If you’re short on time, you can freeze it for 20-30 minutes instead.
Slice and serve: Once firm, remove the fudge from the pan using the cling film overhang. Cut into squares or triangles and enjoy this refreshing vegan treat!