Vegan Raspberry Walnut Mexican Fudge – Eat With Your Eyes

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This vegan fudge is made with sweet coconut dulce de leche, rich cocoa, fresh raspberries, toasted walnuts and a touch of rum with a hint of cayenne making them simply irresistible.

  • 1¼ cups coconut dulce de leche
  • ¼ cup coconut cream
  • 2 tbsp rum
  • 1 tsp cinnamon
  • ½ tsp cayenne
  • 8 oz semi-sweet chocolate chips, vegan
  • ½ cup cocoa
  • ½ cup fresh raspberries, halved
  • ½ cup walnuts, rough chopped


  1. Line a small cake pan with parchment paper. Set aside.
  2. Warm coconut dulce de leche in a sauce pan on medium heat until it begins to bubble. Remove from heat.
  3. Add coconut cream, rum, cinnamon and cayenne to dulce de leche. Stir until fully incorporated.
  4. Add chocolate chips and cocoa to pan and stir until fully incorporated.
  5. Fold in half of the raspberries and walnuts, then pour mixture onto parchment lined cake pan.
  6. Spread fudge evenly and sprinkle with remaining raspberries and walnuts.
  7. Refrigerate fudge for 2 hours or until firm.
  8. Enjoy fresh out of the refrigerator.


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