This Paleo Raspberry Coconut Oil Fudge is a foolproof, healthier sweet treat.
Coconut oil is officially my new favorite thing. I know, I know—I say that a lot, and I’m super late to the party. But today, it’s earned the title because it gave me a reason to eat fudge for breakfast and not feel the least bit guilty about it. That’s right, this raspberry coconut oil fudge is so simple, so good, and so not packed with junk that I fully support eating it at any hour of the day. And the best part? No candy thermometer. No complicated steps. Just one bowl, a handful of ingredients, and a freezer. If you’ve got those, you’re about an hour away from snacking bliss.
The first time I made this, I wasn’t expecting it to be so easy. I’ve made energy balls, overnight oats, and even protein powder cookie dough before. But I have to say, this beats them all in terms of effort-to-reward ratio. It’s smooth, rich, and just a hint tart from the fresh raspberries. Oh, and it’s absolutely gorgeous, too. The deep chocolaty base speckled with flecks of raspberry looks like something you’d pay too much money for at a boutique chocolate shop. But no, don’t worry; you get to keep the whole batch for yourself.
Is This Paleo Raspberry Coconut Oil Fudge Healthy?
I consider this fudge a healthier take on a classic fudge recipe. I still recommend enjoying it in moderation, but you can also feel better about the wholesome ingredients that don’t involve refined sugar and additives.
Raspberries are rich in fiber, vitamin C, and antioxidants, so they’re always a great addition to your diet in any form. Cocoa powder and honey contain more antioxidants, which is always a plus in a dessert. And the grass-fed protein powder adds a nice boost of protein, too. Coconut oil contains some good-for-you fats, but it is mostly saturated fat, so again, I recommend enjoying this fudge in moderation.
This recipe is also Paleo and gluten-free. If you wanted to make it vegan, you could find a plant-based protein powder or simply swap in more cocoa powder.
Chocolate And Raspberries: A Power Couple
Raspberries and chocolate are one of those pairings that just works. Chocolate is rich and a little bitter, while raspberries are sweet and a little tart. Combining them balances out each of those qualities and makes every bite feel more complex.
Chocolate also has some fruity notes to it, though it may not be the first thing you taste. The raspberries can help coax out those notes and enhance the flavor of the cocoa. It’s a match made in foodie heaven.
How Do I Store Leftovers?
Store your leftover fudge in an airtight container in the refrigerator for up to 3 weeks. Coconut oil melts easily, so if you leave the fudge at room temp for too long, it’ll get soft. You can also store the fudge in the freezer for up to 3 months.
Serving Suggestions
Loving the combo of chocolate and raspberries? There’s more where that came from. Satisfy your sweet tooth with some Chocolate-Covered Raspberries, a Chocolate Crêpe Cake With Raspberries, or a No-Bake Chocolate Tart With Almond Cream And Raspberries.
Recipe
Ingredients
- 1 cup coconut oil melted
- 1/3-1/2 cup honey or to taste
- 1 cup raspberries
- 1/2 cup grass-fed chocolate protein powder or extra cocoa powder
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, melt the coconut oil and honey in a microwave.
- While the coconut oil melts, mash the raspberries with a fork in a small bowl. You want a few chunks remaining, so don't pulverize them.
- Once the coconut oil is melted, add in the mashed raspberries, chocolate protein powder, unsweetened cocoa powder, and vanilla extract. Stir until well combined.
- Line a loaf pan with parchment paper and pour the fudge in. Place in the freezer for about 1 hour, until hardened.
- Once firm, let the fudge sit at room temperature for about 10 minutes before slicing.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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