Creamy Vegan Raspberry Coconut Fudge Squares

 

Creamy Vegan Raspberry Coconut Fudge Squares

Creamy Vegan Raspberry Coconut Fudge Squares

Let’s be honest: most "healthy" fudge recipes end up tasting like a block of cocoa-flavored coconut oil that melts the second it touches your fingers. It’s frustrating, right? You want that decadent, tooth-sinkable texture of traditional fudge without the dairy-induced coma that usually follows. Well, I’ve spent more time than I’d like to admit experimenting with natural sweeteners and fats to bring you these Creamy Vegan Raspberry Coconut Fudge Squares.

I first whipped these up when I had a surplus of frozen raspberries and a massive craving for white chocolate. Since white chocolate is basically just sugar and cocoa butter, I wondered if I could replicate that creamy, melt-in-your-mouth vibe using coconut. The result was a vibrant pink, tangy, and insanely creamy fudge that honestly puts the traditional stuff to shame.

This isn't just a "substitute" dessert. It’s a standalone star. It’s bright, it’s luscious, and the tartness of the raspberries cuts right through the richness of the coconut. Plus, it requires absolutely no baking. If you can use a blender and a fridge, you can master this. Ready to level up your snack game?

Why This Fudge Actually Stays Creamy

The biggest hurdle with vegan fudge is the "grease factor." If you use just coconut oil, it becomes liquid at room temperature. The secret to that professional, fudgy bite is the combination of coconut butter and cashew butter.

Coconut butter (not oil!) is the whole meat of the coconut ground into a paste.1 It provides the structure. The cashew butter adds a neutral, creamy fat that prevents the fudge from becoming too brittle. Have you ever wondered why high-end vegan chocolates feel so smooth? It’s all about balancing those plant-based fats.

By blending these with a touch of maple syrup, you create a stable emulsion that stays firm but yields perfectly when you bite into it. It’s the closest thing to "real" fudge I’ve ever tasted in the plant-based world.

The Raspberry Zing

Most fudge is one-dimensional—it’s just sweet. But these squares have a serious personality thanks to the concentrated raspberry swirl. Instead of just tossing in whole berries (which would make the fudge icy), we’re going to reduce the raspberries into a thick, jammy concentrate.

This intensifies the flavor and ensures the texture stays velvety. When that hit of acid from the berries meets the tropical creaminess of the coconut, it’s like a party in your mouth. IMO, the contrast between the white coconut base and the deep magenta raspberry swirl is what makes these look so expensive. :)

The Clean-Label Lineup

You only need five main ingredients to pull this off. No weird stabilizers, no refined sugars, just pure plant power.

The Essential Ingredients

  • Coconut Butter: Also known as "coconut manna."2 Make sure you melt it thoroughly before measuring, as it settles in the jar.

  • Creamy Cashew Butter: Make sure it’s the drippy kind with no added sugar or salt.

  • Frozen or Fresh Raspberries: We’ll simmer these down to remove the excess water.

  • Maple Syrup: The best liquid sweetener for that subtle caramel undertone.

  • Vanilla Bean Paste: Using paste instead of extract gives you those gorgeous little black specks and a much deeper flavor.

Tools for Success

  • Small Saucepan: For reducing the raspberry puree.

  • High-Speed Blender: To get the coconut and cashew butters perfectly incorporated.

  • 8x8 Square Baking Pan: Lined with parchment paper for easy removal.

  • Fine Mesh Strainer: Only if you’re a "no-seeds" kind of person (I personally like the crunch!).

Step-by-Step Instructions

This is a "set it and forget it" kind of recipe, but the prep work is key.

1. The Raspberry Reduction

Place your raspberries in a saucepan over medium heat. Mash them up as they warm. Let them simmer for about 8–10 minutes until the liquid has evaporated and you’re left with a thick, dark red paste. If you hate seeds, press this through a strainer now. Let it cool.

2. The Creamy Base

In your blender, combine the melted coconut butter, cashew butter, maple syrup, and vanilla. Blend on high until it looks like glossy white satin. Taste it—it should be incredibly rich and sweet.

3. The Pour

Pour about 80% of the white coconut mixture into your parchment-lined pan. Smooth it out with a spatula. Now, take your raspberry reduction and drop dollops of it all over the surface.

4. The Artistic Swirl

Use a toothpick or a butter knife to swirl the raspberry into the coconut. Don't overdo it! You want distinct streaks of pink and white, not a solid light-pink block. Pour the remaining white mixture over any large red spots and give it one final, gentle swirl.

5. The Big Freeze

Pop the pan into the freezer for at least two hours. Once it’s rock hard, lift the parchment paper out and place the fudge on a cutting board. FYI, use a hot knife (run it under hot water and dry it) to get those perfectly clean, sharp squares.

Pro Tips for the Ultimate Texture

Even "easy" recipes have a few nuances that can take them from good to great.

Don't Substitute Coconut Oil

I cannot stress this enough: coconut oil and coconut butter are not the same thing! If you use oil, you’ll end up with a puddle. If you can’t find coconut butter at the store, you can actually make it yourself by blending unsweetened shredded coconut in a high-speed blender for about 10 minutes until it turns into a liquid.

Watch the Temperature

If your coconut butter is too cold, it will seize up when you add the maple syrup. Make sure all your ingredients are at room temperature before you start blending. This ensures the smoothest possible emulsion.

Storage is Key

Because this fudge is made with natural fats, it will soften if left out on a hot counter. Store your squares in an airtight container in the fridge for a soft bite or in the freezer for a firmer, candy-like texture.

Flavor Variations to Try

Once you've mastered the raspberry version, the sky is the limit.

  • Lemon Poppy Seed: Swap the raspberries for lemon zest and a tablespoon of poppy seeds.

  • Chocolate Marble: Swirl in some melted vegan dark chocolate instead of the fruit reduction.

  • PB&J: Use peanut butter instead of cashew butter and strawberry reduction for a nostalgic twist.

Troubleshooting Your Fudge

"My fudge is grainy."

This usually means the coconut butter wasn't fully melted or the blender didn't run long enough. Next time, make sure the mixture is completely liquid and smooth before pouring it into the pan.

"It’s too hard to cut."

If it’s been in the freezer for days, it will be very brittle. Let it sit on the counter for 5–10 minutes before slicing. That hot knife trick I mentioned earlier is also a lifesaver for preventing cracks.

"The raspberry is too sour."

Depending on the season, some berries are more tart than others. If your reduction tastes like a lemon, stir a teaspoon of maple syrup into the puree before swirling it into the fudge.

The Verdict

These Creamy Vegan Raspberry Coconut Fudge Squares are the ultimate "guilt-free" indulgence. They look like they came from a high-end candy shop but are packed with whole-food fats and real fruit. They are the perfect afternoon pick-me-up or a stunning addition to a holiday dessert platter.

There is something so satisfying about the way the cold fudge hits your tongue and slowly melts into a creamy, tropical dream. They are vibrant, healthy-ish, and guaranteed to disappear the moment you put them out. Grab your blender and some berries—it’s fudge time!

Would you like me to give you a quick 3-step guide on how to make your own coconut butter from scratch if you can't find it at the store?

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