A low-carb raspberry chocolate fudge that is incredibly decadant, smooth and filled with fun raspberry chunks. Vegan, sugar-free, ketogenic, low-carb, paleo and dairy-free.
So Valentine’s Day is coming up in just a few weeks. I’m not much of a fan of the holiday to be honest, my favorite part has always been the day after, when the chocolate goes on sale. I think it’s pretty gimmicky and inauthentic.
I prefer to express my love to those around me on a daily basis, and when Valentine’s Day rolls around, I feel compelled to buy overpriced chocolate because that’s what you’re supposed to do, right? The rebel in me is not pleased.
Regardless of my views on the holiday, I know some people thoroughly enjoy all of the stuff that goes along with it, including the delicious dessert for two part.
The recipe itself could not be easier to make. Start by adding the solid part of a can of coconut milk (known as coconut cream) to a pot over medium heat. When melted, add in the remaining ingredients and stir until fully combined.
You can crush the fresh raspberries if you prefer, or leave them whole for more texture. Add to a lined dish and place in the fridge or freezer until solid. Cut into 12 pieces and enjoy. It’s best to store it in the fridge, where it will last up to 4 days, or up to a month in the freezer.
This incredibly tasty low-carb raspberry chocolate fudge is a perfect way to top off a great Valentine’s Day date night. You and your date will definitely not be disappointed with this delicious and super simple dessert recipe!
I hope you all enjoy this super tasty chocolate raspberry fudge recipe! It’s one of the simplest and most delicious recipes you can make, and I those of you who make it thoroughly enjoy it. Let me know what you think in the comment below!
Low-Carb Raspberry Chocolate Fudge (Keto, Paleo, Dairy-Free)
- 8 oz coconut cream I used the solid part of a can of coconut milk
- 1/4 cup coconut oil
- 1/3 cup cocoa powder
- 4 oz fresh raspberries
- 1/4 cup sweetener Coconut sugar for paleo, or I like this pyure stevia sweetener for low-carb
- 1/2 cup coconut butter or almond butter
- Melt coconut cream and coconut oil over medium heat and mix in remaining ingredients. Stir until combined, mashing the raspberries if desired.
- Pour into a dish lined with aluminum foil or parchment paper, and allow to cool. Once room temperature, place in the fridge or freezer for several hours. Once solid, cut into 16-18 pieces and enjoy. Can be stored in the fridge for up to 4 days, or in an air-tight container in the freezer for up to a month, if it lasts that long.
- Tip: if your fudge is a little too soft in the fridge, put in the freezer for 30 minutes before serving.