Playful yummy bakes for modern home bakers
Healthy desserts that are full of flavour are so handy to have when you’re craving something sweet and want to keep things light. Strawberry banana nice cream is just that kind of recipe for me. Bursting with fruit and full of all good things. Nice …
Easter is most definitely the time to indulge in chocolate but if you want a fast no bake sweet treat this is the one for you. Mini eggs really are Easter to me. I get so excited spotting them in the shops for the first …
I love making homemade chocolates. They’re great as gifts and brilliant if you’re having people over because you can make them ahead of time but fudge making can be tricky. This recipe for chocolate coconut raspberry fudge is luckily a cheats alternative. No sugar thermometers needed. Just a handful of ingredients and you’ve got yourself a delicious no bake dessert.
I love the combination of chocolate, raspberries and coconut together and just had to try it in this foolproof fudge recipe. I love the colours too. If you want something a bit special that’ll surprise your friends and family and be super quick and easy to prepare, this recipe is for you.
350g dark chocolate (or vegan friendly dark chocolate)
1 tin condensed milk (or vegan friendly alternative – I use Carnation for both)
1 tsp ground coffee powder
2 tsp vanilla
100g desiccated coconut
25g freeze dried raspberries (I always use Brix, the fruit tastes so vibrant and they stay fresh for such a long time)
Pinch salt
Makes 24 pieces of fudge
Toast the coconut in a dry pan for about 5 mins or so, until lightly golden brown. You’ll also know when it’s done because the smell of coconut will become stronger as it toasts. Remove the coconut from the pan and leave to one side.
Crush the freeze dried raspberries in a pestle and mortar or use a rolling pin and leave to one side while you start making the fudge.
Chop the chocolate and add to a saucepan. Pour in the condensed milk and add the coffee and vanilla.
On a low heat gradually melt and combine all of the ingredients together. This takes about 5 minutes.
Take the pan off the heat just before the last pieces of chocolate have melted and stir until everything is lovely and smooth. (I find that it is best to gently combine everything otherwise the mixture can get a little greasy looking if overheated, so just be patient with it)
Add in most of the coconut and raspberries, leaving some for the top to sprinkle over.
Add to a lined 9 inch sandwich tin and use a spoon to evenly cover the whole tin and make it as smooth as possible.
Then add the coconut and raspberries and gently press down to help it all stick to the chocolate mixture.
Pop it in the fridge to chill for a few hours or you can leave overnight.
Cut the fudge into pieces.
This is best stored in an airtight container in a cool dry place or cupboard and it will keep for about 5 days. Alternatively you can freeze it and it will keep for about a month.
Looking for other simple fudge recipes? Try our Fruit and nut fudge, Chocolate Peanut Butter fudge, or White chocolate Halloween fudge
Want some other no bake dessert ideas? Here’s a few No bake peanut butter bars, Chocolate truffle no churn ice cream
Easter baking is so much fun and just like Christmas it’s a great time to give little presents to celebrate the season. Hot cross buns sweets are a playful and delicious twist on the classic buns and make excellent, unique gifts. These fun cookie dough …
No bake recipes make me so very happy. There’s something about the simplicity of tinkering around the kitchen, prepping a few store bought ingredients and after a few hours being rewarded with something completely delicious. This ruby chocolate rocky road gives you all of this …
No bake peanut butter bars. So so yummy. Salty sweet bars crammed full of peanut butter, nuts and chia seeds and then topped with a delicious layer of dark chocolate. (Milk chocolate if you prefer).
I just love recipes that don’t require too much putting together. This is made in one bowl (minimising washing up) and it’s just a case of throwing all the ingredients in, giving them a stir and popping in the fridge. So simple. These are so truly delicious too, it almost feels wrong that they’re so amazing when we know how easy they are to prepare. Oh well, we deserve this.
These are super versatile too and can easily be made vegan. In fact, they are pretty much there already, just sub out the chocolate for a vegan friendly alternative and you’re there. They can easily be made gluten free too, just use a gluten free friendly brand of oats. (Quaker oats make a great GF range) I love recipes that are so inclusive like that; no one misses out on the good stuff.
1 cup porridge oats
2 tbsp chia seeds
¾ cup smooth peanut butter
5 tbsp maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
Pinch salt (⅛ tsp)
¾ cup peanuts (¼ chopped peanuts for the bars and extra ½ cup of whole salted peanuts for the topping)
Approx 40g dark chocolate (I really like Lindt for baking, such a rich cocoa flavour)
Makes 8 rectangle bars, or 16 if you make smaller squares.
This is such a simple recipe to put together. Simply add all of the ingredients into a large mixing bowl (excluding the chocolate) and stir to combine. (Just add the ¼ cup of chopped peanuts and 4 tbsp of maple syrup at this stage and leave the rest for the topping)
Once the mix comes together and comes away from the bowl you can form them into bars. The easiest way to do this is to line a 1lb loaf tin. Then gently press the mixture into the pan, making it all flat. Add the final tbsp of maple syrup and spread it evenly over the top of the bars. Then press the whole peanuts on top. The maple syrup will help them to stick well.
Refrigerate for at least two hours, overnight is best to let the ingredients firm up and set well before cutting into bars.
If the top is a little sticky from the syrup, just dab it with a paper towel before cutting into bars. I like thin rectangles but you can also cut into squares.
Chop the chocolate finely. Save ¼ back. Melt the remaining chocolate in a microwave safe bowl, in short bursts of 30 secs each until it is just melted. Then add the remaining chocolate and keep stirring until it is silky and completely melted. This is a simple, cheats way to temper chocolate.
Drizzle the chocolate over the bars in whatever way you want. Let your creative side take over.
These are best stored in the fridge to help them stay nice and firm. They’ll last for a good week. Ready whenever you fancy a bit of a pick me up.
Love peanut butter and want more ideas? Try our Chocolate Peanut Butter fudge or Vegan chocolate peanut butter scones
Want more no bake ideas? Chocolate truffle no churn ice cream is amazing. Or our Salted caramel chocolate truffles. Finally our Raspberry ripple lemon mousse is made in minutes and is just so completely delicious. You don’t even need to wait for it to set if you wanna dig in straight away.
Salted caramel chocolate truffles; a seriously indulgent homemade treat. Amazing for homemade gifts and fab for special occasions. Everyone will go crazy for these delicious bites. Soft, caramel scented chocolate truffles coated in a gorgeous chocolate shell. Seriously show stopping treats. There are a few …