Nondairy White Chocolate Cranberry Fudge

Dessert, Snacks, Vegan

This Nondairy White Chocolate Cranberry Fudge is fast becoming a favorite, go to holiday dessert.  It’s simple to make using nondairy white chocolate, chopped almonds, and dried cranberries.  You dinner guests will enjoy this tasty dessert treat!

 


 

Nondairy White Chocolate Cranberry Fudge

Ingredients:
3 cups of nondairy white chocolate chips
1 14 oz, can of sweetened condensed coconut milk
1/4 cup of coconut oil
1 cup of unsalted almonds, chopped
1 cup of dried cranberries, chopped
1 teaspoon of Himalayan salt
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/4 teaspoon of ground ginger
Directions:
-In a square silicone pan or you can use a 9 x 13 glass baking dish with parchment paper.
-In a double boiler over low heat melt the nondairy white chocolate chips, sweetened condensed milk and coconut oil until fully melted and smooth. You can also microwave on medium until chips are melted about 3-5 minutes. Stir until combined.
-Remove the mixture from the heat and add in the almonds, cranberries, vanilla and spices. -Mix well then pour into the square silicone sections and spread evenly. You can also tap the tray to smooth out chocolate.
-Refrigerate for about 3 hours or overnight until completely set. Remove fudge from silicone trays and enjoy!

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