Ingredients
Ingredients for Raspberry Coconut Butter Fudge
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- 1 cup coconut butter (melted, not coconut oil)
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- ¾ cup fresh or frozen raspberries (thawed if frozen)
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- ¼ cup maple syrup or honey (adjust to taste)
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- 1 tsp pure vanilla extract
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- ¼ tsp sea salt
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- Optional: 2 tbsp coconut oil (for a smoother texture)
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- Optional: ¼ cup dark chocolate chips (for a chocolatey twist)
Ingredient Variations and Customizations
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- Vegan: Swap honey for maple syrup or agave nectar.
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- Gluten-Free: This recipe is naturally gluten-free; ensure coconut butter and chocolate chips are certified gluten-free.
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- Seasonal Twists: Use blueberries for a summer vibe, cranberries for winter holidays, or mango puree for a tropical twist.
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- Nutty Crunch: Fold in ¼ cup chopped almonds, pecans, or pistachios for texture.
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- Keto-Friendly: Replace maple syrup with a keto sweetener like monk fruit or erythritol and use sugar-free chocolate chips.
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- Extra Decadence: Drizzle melted dark chocolate over the top before chilling.
Instructions
Line an 8x8-inch baking dish with parchment paper, ensuring there’s enough overhang on two sides to act as “handles” for easy removal. Lightly grease the dish with a dab of coconut oil to help the parchment stick in place.
Pro Tip: Cut the parchment to fit the dish precisely, leaving at least 2 inches of overhang for smooth lifting.
Common Mistake to Avoid: Don’t skip the parchment paper—cutting fudge directly from the pan can be messy and damage your dish.
Place 1 cup of coconut butter in a small saucepan over low heat or in a microwave-safe bowl. If using a saucepan, stir constantly with a silicone spatula until the coconut butter is smooth and pourable (about 2–3 minutes). If microwaving, heat in 15-second intervals, stirring between each, until fully melted. The texture should be like melted peanut butter, not runny like oil.
Pro Tip: If your coconut butter has separated, stir it thoroughly before melting to recombine the oils and solids.
Common Mistake to Avoid: Don’t use coconut oil instead of coconut butter. Coconut butter includes the coconut flesh, giving the fudge its creamy, fudgy texture.
In a medium mixing bowl, place ¾ cup of fresh or thawed frozen raspberries. Use a fork or potato masher to mash them into a chunky puree. For a smoother fudge, blend the raspberries in a food processor and strain through a fine mesh sieve to remove seeds.
Pro Tip: If using frozen raspberries, thaw them in the fridge for 1–2 hours or at room temperature for 30 minutes to avoid excess water in the fudge.
Common Mistake to Avoid: Don’t use unthawed frozen raspberries—they’ll add too much liquid, making the fudge soft.
In the same mixing bowl with the raspberry puree, add the melted coconut butter, ¼ cup maple syrup (or honey), 1 tsp vanilla extract, and ¼ tsp sea salt. Stir gently with a silicone spatula until fully combined, ensuring the raspberries are evenly distributed. If using optional ingredients like 2 tbsp coconut oil or ¼ cup chocolate chips, fold them in now.
Pro Tip: Taste the mixture and adjust sweetness by adding an extra tablespoon of maple syrup if needed.
Common Mistake to Avoid: Don’t overmix, as this can cause the coconut butter to seize and become grainy. Stir just until everything is blended.
Pour the fudge mixture into the prepared baking dish. Use the spatula to spread it evenly, smoothing the top for a polished look. For a decorative touch, sprinkle a few whole raspberries, chocolate chips, or chopped nuts on top.
Pro Tip: Tap the dish gently on the counter to remove air bubbles and ensure an even layer.
Common Mistake to Avoid: Don’t press too hard when smoothing, as this can compact the fudge and affect its creamy texture.
Cover the baking dish with plastic wrap or a lid and refrigerate for 2–3 hours, or until the fudge is firm to the touch. For faster setting, place in the freezer for 1 hour, but check to avoid freezing solid.
Pro Tip: If you’re in a hurry, the freezer method works great, but set a timer to avoid over-chilling.
Common Mistake to Avoid: Don’t skip chilling long enough—the fudge needs time to set properly for clean slices.
Once set, use the parchment overhang to lift the fudge from the pan and place it on a cutting board. Use a sharp knife to cut into 16 equal squares (4x4 grid). Wipe the knife between cuts for clean edges. Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
Pro Tip: For perfect squares, dip the knife in hot water and dry it before each cut.
Common Mistake to Avoid: Don’t cut the fudge while it’s still soft—it’ll crumble instead of forming neat squares.
- Prep Time: 15 minutes
- Cook Time: 2 -3 chilling hours