clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate-Raspberry Fudge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Honest Cooking


This quick chocolate-raspberry fudge is made in the freezer, is 5 ingredients and just so happens to be dairy-free. Super rich, it’s the perfect sweet for your Valentine.


  • 1 Cup Coconut oil, melted
  • 1/31/2 Cup Honey, to taste
  • 1 Cup Raspberries (160g)
  • 1/2 Cup Grass-fed Chocolate protein powder** (40g) (whey or plant based)
  • 1/2 Cup Unsweetened cocoa powder (50g)
  • 1/2 tsp Vanilla extract


  • 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 little 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 an hour until hardened.
  • Once firm, let the fudge sit at room temperature for about 10 minutes before slicing.


Store fudge in an air-tight container in the refrigerator. Best eaten after the fudge has been at room temp for a few mins.

  • Category: Dessert
  • Cuisine: American
Scroll To Top