Creamy Raspberry Coconut Fudge Bites made with coconut, cashew butter, raspberries, and coconut oil for a fruity, soft, grab-and-go treat.
Every time I make these Creamy Raspberry Coconut Fudge Bites, I weirdly think of that summer trip I took years ago — the one where the weather couldn’t decide if it wanted to be sunny or have a meltdown. You know those weird moments where you look back and half the details slip away, except the little ones? For me, it’s this memory of eating raspberry ice cream on a bench that was definitely too hot to sit on, and laughing because it melted faster than I could eat it. These fudge bites give me that same “oh, life’s chaotic but sweet anyway” sort of feeling. Does that make sense?
I started making Creamy Raspberry Coconut Fudge Bites during one of those weeks where everything felt slightly off — not bad, just… fuzzy around the edges. I was tired, but not the kind sleep fixes. I just wanted something simple and homemade without putting in too much effort because, honestly, my brain was on airplane mode. And of course, like always, there was a random bag of raspberries in the freezer (I keep buying them and forgetting, it’s a problem).
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
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So I tossed coconut, cashew butter, raspberries — the whole cast — into the food processor and hoped for the best. And when I saw that soft, creamy, pink mixture forming, something inside me unclenched a bit. Funny how food does that sometimes, right? These Creamy Raspberry Coconut Fudge Bites became this tiny fridge tradition for me, a sort of “you deserve something nice” moment I could sneak in between everything else life keeps throwing around.
Maybe… just maybe… they’ll become that for you too.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamy Raspberry Coconut Fudge Bites Recipe?
There’s something about Creamy Raspberry Coconut Fudge Bites that feels comforting in a very specific way — not dramatic, just quietly reassuring. And maybe that’s why I keep making them. They’re the kind of treat you don’t overthink. Honestly, the recipe feels almost too simple, like you’re cheating the dessert system somehow. No ovens, no timers reminding you of your own forgetfulness, no complicated steps that make you wonder if you misread something. Just blend, press, chill, snack. Wouldn’t it be nice if more things worked that way?
They’re sweet — but not the kind of sweet that makes you wish you hadn’t. And the raspberries give them this slight tartness that feels refreshing, almost grounding. Add coconut’s natural softness and suddenly you’ve got a fudge bite that tastes like somewhere between a treat and a tiny emotional support snack. You know the kind.
And I won’t pretend they’re fancy, but they really feel like something you’d bring to a potluck and people would ask for the recipe while casually pretending they’re not going back for their fourth one. There’s a charm to that.
Ingredient Notes:
I like talking through ingredients like we’re in the kitchen together, leaning on the counter, probably making a mess we’ll both ignore.
- Desiccated Coconut
Think of this as the structure — like the walls in a house. But edible. And far more lovable. - Cashew Butter
Cashew butter is that friend who doesn’t talk too much but somehow holds the whole group together. Smooth, calm, creamy. - Coconut Oil
Melts when things get warm, firms when things cool — honestly, kind of relatable. - Rice Malt Syrup
Gentle sweetness. You could swap it, but it gives Creamy Raspberry Coconut Fudge Bites their soft, mellow vibe. - Vanilla Extract
Does vanilla ever not help? It’s like background music — you only notice when it’s missing. - Raspberries
Frozen, fresh, slightly squished from the freezer door closing on them — they all work. They bring the color, the zing, the smile. - Sea Salt
Just a whisper. Enough to wake everything else up.
How To Make Creamy Raspberry Coconut Fudge Bites?
Step 1: Blend Coconut + Cashew Butter
Put the coconut and cashew butter in the food processor. Hit the button. Let it run. And if it looks a little too chunky at first, don’t worry — it always does. After a couple minutes, everything starts coming together into this buttery, slightly sticky mixture. It feels like a small victory every time.
Step 2: Add the “Glue” Ingredients
Pour in the melted coconut oil, rice malt syrup, vanilla, and a tiny pinch of salt. Blend again. The mixture will thicken up and soften at the same time — a weird combination, but you’ll know exactly what I mean when you see it.
Step 3: Add the Raspberries
Now the fun part. Toss the raspberries in (you can literally throw them, it’s fine). The moment they blend, the whole mixture turns this bright pink that feels almost too pretty for how little effort went into it. Taste it with your finger. Everyone does.
Step 4: Press into a Container
Line a small dish with plastic wrap. Scoop in the mixture and press it down with your fingers. I always end up with raspberry-stained fingertips — feels like proof of effort somehow.
Step 5: Freeze for 15 Minutes
Want To Save This Recipe?
Stick the dish in the freezer long enough for the fudge to firm up a bit. This waiting period always feels longer than it is, but that’s probably because I’m impatient.
Step 6: Refrigerate + Slice
Move it to the fridge for storage. When it’s firm but soft in the middle, slice it. You’ll know the moment — it’s like cutting through chilled butter. The satisfying kind.
Storage Options:
Creamy Raspberry Coconut Fudge Bites keep wonderfully in the fridge. A whole week, easily. But honestly, I’m not sure I’ve ever had them last more than four days because I keep sneaking “just one more.”
They also freeze beautifully, and something about eating a cold fudge bite straight from the freezer feels nostalgic — like sneaking frozen cookie dough when you were a kid (or last week, who am I kidding).
Variations and Substitutions:
There’s no strictness here — think of this as a choose-your-own-adventure moment.
- Swap raspberries for blueberries or strawberries — the vibe changes, but in a good way.
- Almond butter instead of cashew butter — slightly nuttier, slightly braver.
- Add shredded coconut — more texture, more character.
- Use maple syrup or honey instead of rice malt syrup.
- Add chocolate — because life is short.
Ever tried berry fudge with dark chocolate? If not, well… you’re welcome.
What to Serve with Creamy Raspberry Coconut Fudge Bites?
Think small, cozy, and satisfying.
- Herbal tea — chamomile, mint, lavender if you’re feeling whimsical.
- Fresh berries — makes everything look like you tried harder than you did.
- Dark chocolate squares — honestly, this combo is elite.
- Vanilla yogurt — breakfast vibes, but make it treat-like.
- Smoothie bowls — if you’re going for that “health goddess” energy (even for 10 minutes).
Frequently Asked Questions:
Are they supposed to be this soft?
Yeah, kind of. But if they feel too soft, add more coconut. No stress.
Do they work without a food processor?
They’ll work… eventually. It’s more elbow grease. A processor just makes them silky.
Can you freeze them?
Absolutely. Some people even prefer them frozen. I might be one of those people.
If you end up making these Creamy Raspberry Coconut Fudge Bites, seriously let me know. Did yours turn neon pink too? Did you sneak bites before they set? Did someone in your house say, “What is that?” and then proceed to eat half the tray? Happens here every time.
Can’t wait to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Raspberry Coconut Fudge Bites
Ingredients
Fudge Base
- 2 cups desiccated coconut
- 2 tablespoons cashew butter
- 2 tablespoons coconut oil melted
- 2 tablespoons rice malt syrup
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
- Pinch of sea salt
Instructions
Process the Coconut and Cashew Butter
- Place the desiccated coconut and cashew butter into a food processor. Blend the mixture for 2–3 minutes, or until it forms a smooth, cohesive, buttery texture. Pause as needed to scrape down the sides to ensure even blending.
Incorporate the Remaining Base Ingredients
- Add the melted coconut oil, rice malt syrup, vanilla extract, and sea salt to the processor. Continue blending until all ingredients are fully integrated, forming a thick and uniform mixture.
Add and Process the Raspberries
- Add the raspberries to the food processor. Blend until the berries are fully incorporated and the mixture becomes smooth and evenly colored throughout.
Transfer and Compact the Mixture
- Line a small container or dish with plastic wrap, ensuring it extends beyond the edges for easier removal. Transfer the blended mixture to the prepared dish. Press it firmly and evenly using your fingertips or the back of a spoon to remove air pockets and create a dense texture.
Freeze to Set
- Place the container in the freezer for 15 minutes to allow the mixture to firm and set properly.
Refrigerate and Cut
- After firming in the freezer, transfer the mixture to the refrigerator for continued storage. Once it reaches the desired level of firmness, remove it from the dish, slice into squares, and serve.
Notes
- Verify that the desiccated coconut is labeled gluten-free and processed in a gluten-free facility.
- Ensure vanilla extract and rice malt syrup are certified gluten-free.
- If substituting any ingredients, confirm that replacements are also gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
