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.
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.
^^ 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!
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.
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).
**OR ¼ cup Coconut Flour + 1 tbs Psyllium Husk Powder.
I can eat this Raspberry Coconut Fudge alllll day long.
With love and good eats,