Satisfy your sweet tooth and nourish your gut with this raspberry coconut collagen fudge from PaleoHacks!
Made with real raspberries, each bite is chewy, tart, and bursting with nutrients. This quick-prep treat is a perfect alternative to traditional fudge and includes skin-nourishing collagen. Coconut butter makes this dessert both gluten-free and dairy-free, while honey offers a natural sweetness without refined sugars.
Coconut butter is ideal for adding texture and moisture to Paleo and keto-friendly desserts. Unlike coconut oil, coconut butter is made by pulverizing dried coconut meat until it releases its natural oils. Make your own at home using our favorite coconut butter recipe (it’s so easy!) or purchase it pre-made at your local health food store.
Fresh raspberries add a tart fruity flavor with a boost of antioxidants. When combined with honey, it offers a natural sweetness that keeps blood sugars in check and sugar cravings at bay. Due to their high anti-inflammatory nutrients, berries help improve your gut health and protect against certain cancers. (1)
Collagen (found in grass-fed gelatin) is a protein that helps maintain body tissue while improving skin elasticity. It helps reduce joint pain and protect against joint degeneration, along with improving the appearance of fine lines and wrinkles. This is particularly beneficial since collagen production decreases as we age. (2, 3) Find more collagen-rich sources in both bone broth and collagen peptides.
To get started, melt the coconut butter in a small saucepan over low heat for three minutes. Remove from heat and stir in the honey. While whisking continuously, gradually sprinkle in gelatin and stir in raspberries. Transfer mixture to a blender and pulse on high until smooth and fully combined. Spoon the mixture into nine silicone ice cube molds and tap the tray on counter to gently even the set. Freeze for two hours, or until firm, and use a butter knife to loosen the edges and free the fudge from the mold. Enjoy immediately or keep refrigerated for up to one week.
- 1 cup fresh raspberries
- 1/2 cup coconut butter
- 2 tablespoons raw honey
- 1 tablespoon grass-fed gelatin
- Melt the coconut butter in a small saucepan over low heat for three minutes. Turn the heat off and stir in honey.
- Gradually whisk in gelatin until fully dissolved, then stir in raspberries. Transfer mixture to a blender and pulse on high, until smooth.
- Spoon the mixture into nine (1-ounce) silicone ice cube molds and gently tap tray on counter to evenly set.
- Freeze for two hours, or until firm. When ready to serve, use a butter knife to loosen the edges and free the fudge from the mold. Enjoy immediately or refrigerate and store for up to one week.
- 9 servings
- Cook Time
- 2 hours 8 minutes