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.
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.