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.