Coconut Raspberry Fudge really is my favorite kind of treat. Fast, easy, and healthy.
I’m a believer in all things in moderation. And I happen to like eating treats once in a while. One of my missions here on the blog is to share healthier ways for us all to satisfy that sweet tooth of ours.
Introducing Coconut Raspberry Fudge. Doesn’t it look delicious?
Well, it is. And it’s healthy for you too. Just 4 basic ingredients: coconut butter, coconut oil, maple syrup, and fresh raspberries. What could be better than that?
With just a few minutes of prep, you too can sink your teeth into this creamy, luscious fudge. It’s packed with healthy fats and fresh berries. I added a titch of maple syrup, but if you are familiar with coconut butter, you know that it is naturally sweet. You can omit the sweetener if you like (making it Whole30 compliant.)
All I can say about this simple little treat is that it’s creamy and delicious. So if you are looking for a healthy treat to share with your family, this is it. No guilt involved. All real food ingredients.
You’ll want to store this amazing fudge in the fridge or freezer as it gets soft at room temperature. I tend to hide mine in the back of the freezer so my family doesn’t see it. Because if they do – Poof! It’s gone before I can even get a piece.
xo,
Katja
4 Ingredient Coconut Raspberry Fudge
- Yield: 8x8 dish 1x
Ingredients
Instructions
- Line an 8×8 baking dish with parchment paper. Set aside.
- Puree raspberries until completely smooth. Set aside.
- In a double boiler (I use a glass bowl nested in a small cooking pot), melt together coconut butter, coconut oil, and maple syrup until creamy smooth.
- Pour coconut mixture into parchment-lined pan. Drizzle raspberry puree over the top. Drag and swirl a toothpick through raspberry puree to create a marble effect.
- Place in freezer until solid- at least an hour. Cut into squares. Store in fridge or freezer.
Notes
I added a titch of maple syrup, but if you are familiar with coconut butter, you know that it is naturally sweet. You can omit the sweetener if you like.
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That coconut butter does not ship to Canada *sigh*
I will try to find some locally but I have yet to see any.
Bummer! Hopefully you can find some there.
You can easily make your own coconut butte by throwing unsweetened coconut flakes in your food processor until it is smooth coconut butter. I’m in Canada too, and I don’t bother buying it.
You can make your own! If you have a high-powered blender or food processor, it’s SO easy and like 1/4 the price.
Yes, so easy!!
You could try making it yourself it’s fairly easy
Whole Foods carry it… if no Whole Foods, try Superstore in the Healthy Food section
Where in Canada are you? I can find several brands here in Kelowna BC. Artisana is my fav. Real Raw Food makes their own and they ship. They are in Naramata BC.
These are gorgeous and so simple! Love all the good fats and antioxidants!
Thanks, Allison!
Yum! And I love that it’s only 4 ingredients!
Oh I just love this! I am going through a bit of a Hashi’s flare and have cut out just about every food – I feel like I’m living on coconut butter and I knew there had to be a way to make a treat out of it! Thank you!
Coconut butter is the bomb! I understand the food restriction thing. Coconut butter saves me.
Wow, only 4 ingredients? I am so making this when I can get some raspberries next. Get some healthy fat and have a beautiful dessert all at once. Win!
So easy!!
Pinned this to make! It looks beautiful – I love the swirly patterns and the bright colour! It’s a bonus that it’s so good for you, too 🙂 Great recipe!
Thanks, Jo! Enjoy!
Delicious and nutritious, a winning combo! I keen to give this recipe a go during the school holidays xx
Oh my goodness this looks so delicious! My husband is crazy for raspberries so I need to try this out right away!
Hope he loves it!
I love ALL things coconut butter, and those berries are so bright! I can’t wait for the season!!! This is an awesome way to treat yo’self!
I love how simple this is yet packed with nourishment. And I love raspberries so there’s that.
It’s one of the easiest treats ever!
This is exactly the type of recipe I need right now. Can’t wait to try it!
Hi, Anne Marie! It’s so easy.
I love how simple this is and those raspberry swirls are so pretty! I’m sure this is so delicious!
This is gorgeous!!! My youngest would go crazy for this fudge, raspberries are her favorite. I can’t wait to make some.
Thanks, Emily! My Little One LOVES this fudge. We have done blueberries and mango as well.
Wow ! The color and the texture look so wonderful ! I want to take a bite right away ! What an awesome recipe. :))
Thanks, ChihYu!! Wish I could hand you one right now!!
This looks amazingly good! I have coconut butter lying around in the pantry too, so I’ll definitely be trying this one out!
Thanks, Dana! Enjoy!
This is so beautiful and delicious. What could be better!
Thanks, Carrie!
YUM! I am going to make these, a good change from my go-to chocolate fat bombs 🙂
Yeah, you can leave out the maple syrup and they are still delish!!
I love how pretty these are and easy to make! I’m going to have the kids make these for Easter.
Such an easy treat to make with kids!! 🙂
Tried this last night with frozen raspberries, yum! Quick and easy and satisfied my craving for a treat, might try it with blueberries next time
We just did blueberry fudge. It was SO good. It works well with a ripe mango as well. 🙂
Your recipes are amazing, coconut raspberry fudge just sounds so delicious!
Thanks, Mark!
I love how easy this recipe is but just also how amazingly beautiful it looks too! Love it <3
So easy!!
These swirls are just beautiful!
Thank, Becky! That’s my favorite part!
This recipe did not work for me. The coconut butter, coconut oil and maple syrup seized up on me when I heated it. Never got smooth. I plopped the mixture in a baking dish anyway and tried to swirl the pureed raspberry mixture on top and it was a hot mess. I stuck it in the freezer because I didn’t want to throw it out. The ingredients are too expensive for that. I don’t know if it will be edible but I sure am disappointed that it looked nothing like the photos you have posted above. Not sure what went wrong 🙁
Oh, no! I am so sorry to hear that, Becky. I have never had that happen before. And we make this often. I am guessing that maybe the ingredients got too hot and burned?? Did you use a double boiler? I use a double boiler for this recipe because it melts everything so nicely. What type of coconut butter did you use? I am trying to think of why it would “seize up” like you described. When coconut butter and coconut oil are gently heated up in a double boiler, they generally melt easily into a smooth paste.
THank you ? for the recipe! Do you think frozen berries while work?
If using frozen berries, you want to make sure that you defrost them and drain them VERY well as they will have quite a bit more moisture in them. 🙂
So beautiful and loaded with good for you ingredients!! The tart raspberries with the creamy coconut utter, yum!!
Thanks, Tessa! 🙂
The manna seized when I warmed it in a double boiler. The chemistry needs some explaining but the flavor was wonderful.
I have not had that happen to me yet in a double boiler. But if my coconut butter gets weird, I simply add a bit of warm water to it and stir like crazy. It usually comes around. Hope that helps. 🙂