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Coconut Raspberry Fudge

By Pureharvest

  • 20 servings
  • Prep - 20 mins
    Cooking - 15 mins
  • Total - 35 mins

This Coconut Raspberry Fudge contains some of our favourite ingredients, combined into a treat that can be kept in the fridge for when you just need a healthy bite stat!  

Servings: 20
Preparation: 20 mins
Cooking: 15 mins

Ingredients

  • 2 cups desiccated coconut.
  • 2 tablespoons cashew butter.
  • 2 tablespoons coconut oil, melted.
  • 2 tablespoons rice malt syrup.
  • 1 teaspoon vanilla extract.
  • 1 cup raspberries, fresh or frozen.
  • pinch sea salt.

Directions

1. Place the coconut and cashew butter into a food processor and process until it forms a buttery mixture. This should take around 2-3 minutes depending on your food processor.

2. Add the coconut oil, rice malt syrup, vanilla extract and salt and process until well combined.

3. Add the raspberries to the food processor and blend until smooth and well combined.

4. Pour the mixture into a container lined with plastic wrap and press down firmly with your fingers (to ensure there are no air pockets or holes in the fudge).

5. Place the mixture into the freezer for 15 minutes to allow to harden.

6. Transfer to refrigerator to store. Once the mixture has reached the desired firmness, cut into squares and enjoy.


Note

  • This recipe is fromĀ Pureharvest, which makes our favourite rice malt syrup.
  • Don't have cashew butter? You can use another nut butter, such as almond.

This Coconut Raspberry Fudge contains some of our favourite ingredients, combined into a treat that can be kept in the fridge for when you just need a healthy bite stat!

Ingredients

  • 2 cups desiccated coconut.
  • 2 tablespoons cashew butter.
  • 2 tablespoons coconut oil, melted.
  • 2 tablespoons rice malt syrup.
  • 1 teaspoon vanilla extract.
  • 1 cup raspberries, fresh or frozen.
  • pinch sea salt.

Directions

1. Place the coconut and cashew butter into a food processor and process until it forms a buttery mixture. This should take around 2-3 minutes depending on your food processor.

2. Add the coconut oil, rice malt syrup, vanilla extract and salt and process until well combined.

3. Add the raspberries to the food processor and blend until smooth and well combined.

4. Pour the mixture into a container lined with plastic wrap and press down firmly with your fingers (to ensure there are no air pockets or holes in the fudge).

5. Place the mixture into the freezer for 15 minutes to allow to harden.

6. Transfer to refrigerator to store. Once the mixture has reached the desired firmness, cut into squares and enjoy.

Note

  • This recipe is fromĀ Pureharvest, which makes our favourite rice malt syrup.
  • Don't have cashew butter? You can use another nut butter, such as almond.