There’s something magical about desserts that look fancy but secretly take almost no effort, and this Vegan Raspberry Coconut Fudge is exactly that kind of recipe. Picture this: it’s a Tuesday evening, you’ve got friends coming over tomorrow, and you want to serve something homemade that doesn’t involve an hour of cleanup. This fudge is your secret weapon.
What makes it special isn’t just the gorgeous raspberry swirls (though those definitely help) or the fact that it’s vegan and naturally sweetened. It’s that this recipe actually works, consistently, beautifully, even if you’re making it for the first time. The coconut oil creates this melt-in-your-mouth texture that rivals any traditional fudge, while the freeze-dried raspberries bring bright, tangy flavor without any of the fuss of dealing with fresh fruit.
I’ve made this countless times, for potlucks, as gifts during the holidays, tucked into lunchboxes as a little midweek surprise, and honestly, just for myself when chocolate cravings hit. It stores beautifully in the freezer, which means you can be that friend who always has something delicious ready to share. And the best part? You probably won’t even need a grocery run, most of these ingredients are pantry staples if you cook plant-based regularly.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional, the aim is to educate, not just instruct.
Why This Fudge Is About to Become Your Go-To Treat
❃ Truly beginner-friendly: No candy thermometers, no tempering, no stress. Just mix, pour, and let it do its thing in the fridge.
❃ 10-minute hands-on time: Perfect for those days when you want something homemade without the time commitment.
❃ Only 5 core ingredients: Coconut oil, coconut cream, maple syrup, freeze-dried raspberries, and a pinch of salt. That’s it.
❃ Naturally vegan and allergy-conscious: Already gluten-free, dairy-free, and refined-sugar-free without any substitutions.
❃ Meal prep gold: Make a batch on Sunday and have gorgeous little treats ready all week. Or freeze them for up to three months.
❃ Room-temperature stable: Unlike chocolate fudge that melts into a puddle, this holds its shape beautifully at parties and picnics.
Everything You’ll Need (Plus a Few Smart Ingredient Tips)
For the Fudge Base:
• 1 cup refined coconut oil, melted (Refined has no coconut flavor, use this if you want the raspberry to shine. Virgin coconut oil adds a tropical note that some people love!)
• 1 cup full-fat coconut cream (This is the thick, creamy part from a chilled can, not coconut milk. Pro tip: refrigerate your can overnight, then scoop just the cream off the top)
• ⅓ cup pure maple syrup (The real stuff, not pancake syrup. Grade A Dark Amber has the most beautiful caramel-y depth)
• ¼ teaspoon fine sea salt (Don’t skip this, it makes the sweetness sing and brings out the raspberry flavor)
For the Raspberry Swirl:
• ½ cup freeze-dried raspberries, crushed to powder (Find these in the dried fruit section or order online. They’re shelf-stable and last forever, so grab an extra bag for smoothies!)
Optional Extras:
• 1 teaspoon vanilla extract (Adds warmth without stealing the spotlight)
• 2 tablespoons shredded coconut for sprinkling on top (I love toasted coconut here for a little crunch)
A Few Ingredients Notes:
About that coconut cream: The difference between coconut cream and coconut milk matters here. Only use the solid, thick cream that separates at the top of a chilled can. If you use the liquid part or regular coconut milk, your fudge won’t set properly, trust me on this one.
Why freeze-dried raspberries?: Fresh or frozen berries have too much moisture and will turn your fudge into a soft, sticky mess. Freeze-dried berries are concentrated flavor bombs with zero water content. They’re what makes this recipe actually work.
Sweetness level: This recipe leans toward “naturally sweet” rather than “candy sweet.” If you’ve got a serious sweet tooth or you’re serving kids, feel free to bump the maple syrup up to ½ cup.
Let’s Make This Fudge (No Stress, I Promise)
1 Get Your Pan Ready
Line an 8×8-inch baking pan with parchment paper, making sure to leave some hanging over two opposite sides, this becomes your handle for lifting the fudge out later. Game changer for clean removal.
2 Make Your Raspberry Powder
Toss those freeze-dried raspberries into a spice grinder or food processor and blitz until you’ve got a fine, bright pink powder. No fancy equipment? Put them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup. The finer you get it, the smoother your fudge will be.
3 Create the Coconut Base
In a medium saucepan over low heat, gently melt your coconut oil until it’s completely liquid. Take it off the heat, you don’t want it hot, just melted. Now whisk in the coconut cream, maple syrup, and salt. Keep whisking for about 30 seconds until everything looks smooth and glossy. It might look a little separated at first, but it’ll come together, just keep going. Stir in the vanilla if you’re using it.
4 Separate and Flavor
Pour about two-thirds of your coconut mixture into the prepared pan and spread it evenly. To the remaining third left in the pan, add your raspberry powder and whisk it in really well. The color transformation is so pretty, suddenly you’ve got this gorgeous pink mixture that smells amazing.
5 Create Those Instagram-Worthy Swirls
Drop spoonfuls of the pink raspberry mixture randomly over the white layer in your pan. Then take a butter knife or a skewer and drag it through in loose figure-eight or S-shaped patterns. Here’s the key: don’t overdo it. Three or four gentle swirls is perfect. If you keep mixing, you’ll end up with muddy pink instead of those gorgeous marbled swirls we’re going for.
6 Chill and Set
Sprinkle the top with shredded coconut if you’re using it, then pop the whole pan in the refrigerator. You’ll need about 3 hours for it to set completely, you’ll know it’s ready when you can press gently on the surface and it feels firm. In a hurry? The freezer works in about 90 minutes, though I think the refrigerator version has a slightly creamier texture.
7 Cut into Perfect Squares
Once your fudge is firm, grab those parchment paper handles and lift the whole slab onto a cutting board. For really clean cuts, let it sit at room temperature for about 5 minutes to soften just slightly, it’s easier to slice without cracking. Use a sharp knife and wipe it clean between each cut. You should get 16 generous squares.
8 Store It Right
Layer your cut pieces between sheets of parchment paper in an airtight container. They’ll keep in the fridge for up to 2 weeks, or in the freezer for up to 3 months. If you’re freezing them, let them thaw at room temperature for about 10 minutes before eating, that’s when the texture is absolutely perfect.
Don’t Skip These Tips! They Actually Matter
❃ Temperature matters: Make sure your coconut cream and melted oil are roughly the same temperature before mixing. If one’s hot and one’s cold, the mixture can separate and get grainy. Room temperature for both is ideal.
❃ Double the raspberry flavor: Want even more berry goodness? Add about ½ teaspoon of raspberry powder to the white layer too. It creates this subtle pink tint and makes the whole thing taste more cohesive.
❃ The knife trick for clean cuts: This is my favorite tip, run your knife under hot water, dry it completely, then make one cut. Repeat for every single slice. Yes, it’s a bit tedious, but the difference in how professional they look is so worth it.
❃ Adjust sweetness to your taste: Everyone’s sweet tooth is different. Start with ⅓ cup maple syrup, taste the mixture (it’s safe since everything’s plant-based), and add more if you want. Just know that extra sweetness can make the fudge slightly softer.
❃ Transport with care: This Vegan Raspberry Coconut Fudge loves cool temperatures. If you’re bringing it to a summer picnic or outdoor event, pack it in a cooler with ice packs. It starts to soften around 75°F, so plan accordingly.
Nutrition (Per Square)
Based on 16 pieces
• Calories: 145
• Total Fat: 14g
• Saturated Fat: 12g
• Carbohydrates: 6g
• Fiber: 0.5g
• Sugar: 4g
• Protein: 0.5g
• Sodium: 35mg
❃ Nutrition information is estimated and may vary based on specific brands and serving sizes.
Let’s Clear Up the Most Common Questions
➲ Can I use fresh or frozen raspberries instead?
I wish! But unfortunately, fresh and frozen berries have too much moisture, which prevents the fudge from setting. Freeze-dried raspberries are the secret here, all the flavor with none of the water. Most grocery stores carry them in the dried fruit or health food section, and they’re super affordable online. Bonus: they last forever in your pantry.
➲ What if I’m allergic to coconut?
This recipe really depends on coconut for its texture and structure, so unfortunately it won’t work with substitutions. For coconut-free fudge, you’d want to look for recipes based on cocoa butter or nut butters instead, completely different base, but equally delicious in their own way.
➲ Can I make a bigger batch?
Absolutely! This recipe doubles beautifully. Use a 9×13-inch pan and double all the ingredients. The setting time might be a bit longer, plan for about 4 hours in the fridge instead of 3. You could also make two separate batches with different freeze-dried fruits and create a sampler platter. Strawberry and mango are both gorgeous.
➲ Help! My fudge won’t firm up.
This usually happens when the coconut cream was too thin or watery. Next time, make sure to refrigerate your coconut cream can overnight and scoop only the thick cream from the top, leaving the watery liquid behind. If it’s already made and won’t set, try the freezer for 2-3 hours, it should firm up enough to cut, then you can store the pieces in the fridge after.
➲ Can I use a different sweetener?
For non-vegan versions, honey works beautifully and has a similar consistency to maple syrup. Agave nectar also works. I’d avoid granulated sweeteners (even coconut sugar) because they won’t dissolve properly in the cold mixture and you’ll end up with a grainy texture.
Let Me Know How Yours Turns Out
There’s something really special about having a dessert recipe in your back pocket that looks impressive but doesn’t stress you out. This Vegan Raspberry Coconut Fudge has become one of those recipes for me, the one I turn to when I want something beautiful and delicious without spending my entire afternoon in the kitchen.
The pink swirls, the creamy texture, the way it melts on your tongue, it all comes together so effortlessly. And knowing it’s made with real ingredients and no refined sugar? That just makes it taste even better.
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I’d truly love to hear how this turns out for you! Leave a comment below and tell me, did you go with raspberry, or experiment with another freeze-dried fruit? Are you team refined or virgin coconut oil? Your little tweaks and kitchen wins always make me smile.
And if this recipe is one you’d like to come back to, don’t forget to save it to Pinterest for later, it means so much and helps others find it too.
Happy cooking, sweet friend 💛
Easy Vegan Raspberry Coconut Fudge in Just 10 Minutes
Ingredients
- 1 cup refined coconut oil melted
- 1 cup full-fat coconut cream thick part only from chilled can
- 1/3 cup pure maple syrup
- 1/4 teaspoon fine sea salt
- 1/2 cup freeze-dried raspberries crushed to powder
- 1 teaspoon vanilla extract optional
- 2 tablespoons shredded coconut for topping optional
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang on two sides. Crush freeze-dried raspberries into fine powder using spice grinder or sealed bag with rolling pin.
- In saucepan over low heat, melt coconut oil. Remove from heat and whisk in coconut cream, maple syrup, and salt until smooth and glossy, about 30 seconds. Add vanilla if using.
- Pour 2/3 of mixture into prepared pan and spread evenly. Add raspberry powder to remaining 1/3 in saucepan and whisk until fully combined.
- Drop spoonfuls of pink raspberry mixture over white layer. Use butter knife to create swirls with 3-4 gentle figure-eight motions. Don’t overmix.
- Sprinkle with shredded coconut if desired. Refrigerate 3 hours until completely firm, or freeze 90 minutes for faster setting.
- Lift fudge from pan using parchment overhang. Let sit 5 minutes at room temperature. Cut into 16 squares using sharp knife, wiping clean between cuts.
- Store in airtight container with parchment between layers. Refrigerate up to 2 weeks or freeze up to 3 months. Thaw frozen pieces 10 minutes before serving.
