This pretty coconut butter fudge with freeze dried raspberries flecked through it is allergy friendly and a healthier sweet treat or edible gift for people who are trying to limit their sugar intake.
Last week coconut butter came in to my life. Hello, nice to meet you.
Coconut butter is creamy and naturally quite sweet. It lends itself perfectly to making easy, healthier sweet treats like this one. I had it whipped up and setting in the fridge all in about five minutes. So simple. It's lightly sweetened with a touch of maple syrup, and made special with a handful of freeze dried raspberries crushed and stirred through. Yum.
The resulting 'fudge' is only lightly sweet, which suits me well but didn't pass the test with my six year old who turned her nose up at the strong coconut flavour and lack of in your face sweetness. Think of this as an 'adult coconut ice' and if you like that idea, you'll love the fudge.
The high fat content of coconut makes this raspberry fudge a very rich and satisfying treat. One or two pieces is all you need. I think that when the chocolate is calling my name, turning instead to a coconut based fudge like this one will really help me curb my sweet tooth.
Buzzword bingo here: this fudge is naturally vegan, paleo and LCHF (low carb high fat), as well as gluten, nut and refined sugar free. It would make a lovely edible gift for that health conscious someone in your life.
I used Fresh As freeze dried raspberries, which are available from gourmet food stores in New Zealand.
- 2 cups coconut butter
- ½ cup freeze dried raspberries
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil melted if solid
- 1 teaspoon natural vanilla extract
- 1 teaspoon lemon juice
- Line a small baking dish or tin with baking paper.
- Soften coconut butter in a pan over low heat, or in the microwave, until liquid.
- Stir through maple syrup, coconut oil, vanilla and lemon juice.
- Using your hands, roughly crush the raspberries and sprinkle into the fudge mixture. Stir through, then pour into baking dish and smooth surface with a spatula or back of a spoon.
- Refrigerate until firm, then slice into even sized small pieces.
- Store in the fridge or freezer as the fudge will soften at room temperature.