Vegan White Chocolate Cranberry Fudge (Edit recipe)

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Loaded with white chocolate chips, dried cranberries, and chopped cashews, this easy vegan white chocolate cranberry fudge is a treat to indulge in. Not vegan? No sweat. Simply use regular white chocolate chips and regular sweetened condensed milk.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	422
Fat:	33 g
Carbohydrates:	42 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	199 mg
Fiber:	1 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 16

Ingredients

3 cups Pascha Organic Vegan White Baking Chips, *can sub regular white chocolate
195 ml Sweetened Condensed Coconut Milk, *can sub regular
.25 cup Coconut Oil
1 cup Roasted and Salted Cashews, chopped
1 cup dried, unsweetened Cranberries
1 tsp Sea Salt, coarse
.5 tsp Orange Extract, *optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

With a non-stick baking spray, spray and parchment line an 8-inch square baking pan.
In a large pot over low heat, melt the vegan white chocolate chips, sweetened condensed milk, and coconut oil until fully melted and smooth. Stir frequently.
Remove the mixture from heat and add the cashews, cranberries, sea salt, and orange extract. Stir until combined.
Pour the fudge mixture into the prepared baking pan and spread evenly.
If desired, add an extra dash of cashews, cranberries, and sea salt.
Allow the fudge to fully cool in the refrigerator for at least 1 hour or until fully set.
Cut into 16 squares and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for 3 months.