Thursday, 24 May 2018

Raspberry and Coconut Fudge

A healthy sweet treat recipe, made from creamed coconut and raspberries. And maple syrup for a little sweetness. Dairy free and paleo, too! 

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Healthy fudge. 

Don't you love it? 




This 'fat bomb fudge' is creamy and crumbly, not too sweet - but sweet enough - and is allergy friendly (unless you're allergic to coconut, raspberries and maple syrup, that is). 

Yep - just three ingredients stand between you and this tasty little treat. 

Go on, have another look.


You'll also be pleased to know that it takes just a few minutes to actually make this. A bit of stirring in a pan, pour and then do nothing for an hour or two until you chop it all up into cubes and eat. 

This recipe makes between 6-9 squares of fudge, which I thought was enough as a) it's very rich and creamy thanks to all that coconut deliciousness and b) it's so easy to make that if you and your loved ones scoff it all up, you can just pop to the shop to get some more bits and make it again. 

This makes the perfect fridge snack, and you know it's going to be healthy. I usually grab one and stand there, nibbling at it, at the open fridge door. 

Success.


Raspberry and Coconut Fudge
Makes 6-8 squares
Ingredients
handful of raspberries (I used frozen, but you could use fresh)
1 tbsp maple syrup

Method
Place a small saucepan on the stove and warm gently on a low heat. 

Place the creamed coconut in the pan and melt down, so it forms a thick, creamy liquid. Crumble in the raspberries, and fold them in slowly. Finally, pour in the maple syrup and stir gently, again. Turn off the heat. 

Line a small container (I used a small rectangular container, the type you'd pack a small salad or snack in) and line it with cling film or greaseproof paper. Pour the mixture in, level off the top with a spoon and slide into the fridge to set completely (about 1-2 hours). 

Once the fudge is set, turn it out onto a board and slice into 6-8 cubes. Place in a container and keep in the fridge until you want to eat. 

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I've entered this recipe into Phoenix Helix's Recipe Roundtable






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