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Homemade Paleo Raspberry Coconut Oil Fudge photo

Paleo Raspberry Coconut Oil Fudge

This Paleo Raspberry Coconut Oil Fudge is a quick and decadent treat that satisfies your sweet tooth while keeping it healthy!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Paleo
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup coconut oil melted
  • 1/3-1/2 cup honey or to taste
  • 1 cup raspberries fresh or frozen
  • 1/2 cup grass-fed chocolate protein powder or extra cocoa powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Whisk or spatula
  • 8x8 inch baking dish
  • Parchment paper
  • Freezer

Method
 

Instructions
  1. Step 1: Prepare Your Dish - Line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal later.
  2. Step 2: Melt the Coconut Oil - In a microwave-safe bowl or over a double boiler, melt the coconut oil until it is fully liquefied. Allow it to cool slightly before moving to the next step.
  3. Step 3: Combine Ingredients - In the mixing bowl, combine the melted coconut oil, honey, raspberries, chocolate protein powder (or cocoa powder), unsweetened cocoa powder, and vanilla extract. Whisk or stir until everything is well incorporated and smooth.
  4. Step 4: Pour Into Baking Dish - Carefully pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
  5. Step 5: Freeze Until Set - Place the baking dish in the freezer for about 1-2 hours, or until the fudge is firm to the touch.
  6. Step 6: Cut and Enjoy - Once set, use the parchment paper overhang to lift the fudge out of the dish. Cut into squares and enjoy!

Notes

  • Store in an airtight container in the freezer for up to three months.
  • Feel free to experiment with nut butters or different berries for variations.
  • Ensure to use ripe raspberries for the best flavor.