Name: 4 Ingredient Coconut Raspberry Fudge
Ingredients: 3/4 cup fresh raspberries; 1 cup coconut butter (I use THIS brand); 1/4 cup coconut oil (like this); 1-2 tbsp real maple syrup (like this)

Ingredients

Scale

3/4 cup fresh raspberries
1 cup coconut butter (I use THIS brand)
1/4 cup coconut oil (like this)
1–2 tbsp real maple syrup (like this)

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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.