Blend all ingredients together until just incorporated into a smooth mixture.
Spoon into a parchment-lined small tupperware container (I used a 6”x5”x2” rectangular dish, but anything of a similar size will do). Smooth out the top and space out 8 raspberries throughout (imagining the raspberries to be in the center of each future slice).
Freeze overnight (or at least 5-6 hours until firm). Remove from container, trim off the edges (optional), and slice into squares. Enjoy! Keep the fudge frozen until ready to eat.