Healthy Raspberry Coconut Fudge | Sugar Free, Low Carb, High Protein

Healthy Raspberry Coconut Fudge

This Healthy Raspberry Coconut Fudge is naturally sweet, incredibly rich, smooth and uber coconutty, you’d never know it’s refined sugar free, low carb, high protein, and gluten free too.

Yes, seriously.

Healthy Raspberry Coconut Fudge (refined sugar free, low carb, high protein) - Desserts with Benefits

It all started with raspberries.  I’m truly surprised that they survived long enough to be transformed into fudge.  I usually eat the entire package the second I get home from the grocery store.  Oh wait, now I remember why…  I bought two packages!  One for snacking, one for this yummy recipe  😉

Raspberries are great on top of cheesecakes and ice cream, baked into cakes, crostatas, tarts and pies, added to smoothies, yogurt and oatmeal…  but most of all, they’re great on their own.  Personally, I like to mix raspberries into stuff.  They’re great with dark chocolate (or any chocolate), but I like ’em best with coconut.

Healthy Raspberry Coconut Fudge (refined sugar free, low carb, high protein) - Desserts with Benefits

^^ Stirring in the luscious melted coconut butter.

Are raspberries healthy?

Of course!  Not only are raspberries sweet and delicious, they’re packed with antioxidants, fiber, vitamins, and minerals.  Since they’re already sweet on their own, there’s no need to add excess sugar and calories to recipes that use them.  Raspberries truly make dessert (and life) better!

Healthy Raspberry Coconut Fudge (refined sugar free, low carb, high protein) - Desserts with Benefits

Healthy Raspberry Coconut Fudge (refined sugar free, low carb, high protein) - Desserts with Benefits
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Healthy Raspberry Coconut Fudge

Servings: 36 cubes
Prep Time: 30 mins
Total Time: 1 hr
This Healthy Raspberry Coconut Fudge is naturally sweet, incredibly rich, smooth and uber coconutty, you'd never know it's refined sugar free, low carb, high protein, and gluten free too.

Ingredients

Instructions

  • Line an 8x8" brownie pan with parchment paper both ways.
  • Rinse the raspberries, then toss them onto a paper towel to get rid of any excess water.
  • In a blender or food processor (I used my Vitamix), add the raspberries, yogurt, cottage cheese, vanilla paste, and Truvia. Blend until completely smooth.
  • While blending, add in the coconut flour (or coconut flour and psyllium husk powder).  Mixture should be very thick, like frosting.  Scoop the mixture into the prepared brownie pan and spread it out. Cover with plastic wrap and freeze overnight, or until solid (the coconut flour + psyllium option can be refrigerated overnight).
  • Bring the pan out of the freezer for ~30 minutes to thaw (or fridge). Transfer the fudge out of the pan using the parchment paper overhang, then slice into 36 cubes. Serve immediately or cover and freeze to store (refrigerate the coconut flour + psyllium option).

Recipe Notes

**OR ¼ cup Coconut Flour + 1 tbs Psyllium Husk Powder.
Nutrition Facts
Healthy Raspberry Coconut Fudge
Amount Per Serving (2 fudge cubes)
Calories 140 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 9g56%
Cholesterol 3mg1%
Sodium 115mg5%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin C 3.3mg4%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Fudge

Healthy Raspberry Coconut Fudge (refined sugar free, low carb, high protein) - Desserts with Benefits

I can eat this Raspberry Coconut Fudge alllll day long.

Healthy Raspberry Coconut Fudge (refined sugar free, low carb, high protein) - Desserts with Benefits

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With love and good eats,

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– Jess

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21 comments on “Healthy Raspberry Coconut Fudge”

  1. Sil Iommazzo

    This looks really good. I’m going to try to make these for my kids. Love the website.

  2. I love raspberries!

  3. I made these this morning, they are in the freezer now. I sampled the batter as I was making it, it’s pretty yummy. Can’t wait to sample the finished product. This blog is AWESOME and clever!

  4. Where do you come up with these genius recipes?? I love all the ingredients you’re using and they look absolutely delicious, perfect for summer!

  5. Is coconut butter the same as coconut oil that is congealed?

    • Coconut butter is pretty different than coconut oil. Coconut butter is blended coconut flesh, while coconut oil is purely the oil from the coconut. Coconut butter is kind of like almond butter, while coconut oil is like almond oil (or olive oil) 🙂
      -Jess

  6. Do you have a dairy free alternative? Could I do it with coconut milk yogurt?
    I’d love to try this.

    • Hmmm, I’m not sure. The bulk of this recipe is made of cottage cheese and Greek yogurt so both of those will be difficult to replace. However, you can give this recipe idea a shot:
      6oz container (1 cup, packed) Driscoll’s Organic Raspberries
      one 14oz container Organic Extra Firm Tofu (drained, rinsed and pressed to remove excess liquid)
      2 cups Coconut Milk Yogurt
      ½ tbs Vanilla Extract + 3″ Vanilla Bean Pod, seeds scraped (or 1 tsp Vanilla Paste)
      3½ tbs Truvia Spoonable (or to taste… you may need more if you can taste the tofu)
      42g (¼ cup + 2 tbs) Coconut Flour
      384g (1½ cups) Raw Coconut Butter, melted

      I hope this works out! 😀
      -Jess

  7. Mmmmmm. I’ve been wanting to make this recipe or quite a while and when you came out with the cake batter fudge I decided it was finally time to go get the raspberries. I let it freeze overnight and just finished cutting and eating it. I made 16 bars and ate three of them in like 10 min. they are so good! Now onto the extensive subs. I made, I used a 32 oz tub of vanilla greek yogurt and totally skipped the cottage cheese ( I love yogurt and don’t normally have cottage cheese unless its for one of your recipes ). I used two and a half teaspoons plus a splash of vanilla extract. Skipped the truvia and used 3 tbs honey. And finally didn’t realize there was a difference between coconut oil and butter until reading these comments so I used half a cup melted coconut oil instead of a full cup coconut butter. When I transferred the mixture to the bowl and started whisking in coconut flour I continuously dipped my finger in and licked it while I whisked. I really don’t know how any of it made it to the freezer, I must have ate a fourth of it just mixing. After I added the coconut oil I had my mom taste it. I love coconut and raspberries but she isn’t a coconut fan but loves raspberries even more then me. She said the coconut was too overpowering I thought it was fine but I added a splash of vanilla extract ( I am really numb to extracts ) and thirty drops of stevia extract and that did the trick for her. It tastes delicious, sosososososoooooo good, maybe its because of all the subs I made but I wouldn’t really say it has a fudge texture, more like a frozen yogurt bar. But who cares about texture when this little bar can taste so good?

    • THANKS V!!! I’m so glad you got a chance to try the recipe! The cottage cheese has a lower water content than yogurt, so it makes the fudge a little thicker and doesn’t freeze as icy. I feel like I’m numb to extracts too… I could easily add an extra teaspoon or two to almost all recipes 😀
      Coconut butter firms up a little better than coconut oil, but I’m glad it ended up firming up later. Thanks so much for taking the time to make the recipe V!
      -Jess

  8.  I made this it came out fine however thought it was too coconutty rich

    Q

  9. Not completly horrible like some of the other low cal recipes I’ve tried but these just taste like raspberry yogurt to me, don’t waste ur ingredients a few of these ingredients were freakin EXPENSIVE

  10. This was not good. 🙁 Expensive ingredients, too! Salty and gritty.

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  12. how can I make this recipe with less fat, can I replace the coconut butter with something else? would a scoop of whey mess the recipe?

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