4 Ingredient Coconut Raspberry Fudge
Try this 4 Ingredient Coconut Raspberry Fudge recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 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)
- Carbohydrate 1.37683125 g
- Cholesterol 0 mg
- Fat 0.074953125 g
- Fiber 0.74953125 g
- Protein 0.138375 g
- Saturated Fat 0.0021909375 g
- Serving Size 1 1 x8 dish (12g)
- Sodium 0.1153125 mg
- Sugar 0.6273 g
- Trans Fat 0.02214 g
- Calories 6 calories
Line an 8x8 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.
