Low-Carb Raspberry Chocolate Fudge (Keto, Paleo, Dairy-Free)
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.
Servings: 16 pieces
Ingredients
- 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
Instructions
- 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.