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Cranberry and Pistachio White Chocolate Fudge
[Vegan, Gluten-Free]

KA By: Karen

Author Bio

Lover and creator of Karen Luvs Life, a food blog featuring tasty treats made with... Read More

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Cranberry and Pistachio White Chocolate Fudge

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Cranberry and Pistachio White Chocolate Fudge [Vegan, Gluten-Free]

Dairy Free

What's the best way to spread some holiday cheer? This decadent white chocolate fudge that's speckled with sweet cranberries and crunchy pistachios. Gift this to the foodie (or anybody!) in your life and you're sure to make them smile. Made with all natural ingredients like cashews and cocoa butter, it... Read More

Ingredients You Need for Cranberry and Pistachio White Chocolate Fudge [Vegan, Gluten-Free]

For the Fudge:

1 cup raw cashews, soaked for 3 hours
2.12 ounces raw cocoa butter, chopped
1/3 cup, plus 1 3/4 tablespoons maple syrup, light agave nectar, or coconut nectar
1/3 cup, plus 3/4 teaspoon coconut oil
1/2 teaspoon vanilla powder

For the Add-Ins:

1/2 cup cranberries
1/2 cup shelled pistachios, halved
1/2 cup shredded dried coconut
1/3 cup golden raisins or raisins
1/3 cup pumpkin seeds
1/3 cup dehydrated sprouted buckwheat, for crunch

For the Topping:

2 tablespoons cranberries, diced
2 tablespoons pistachios, diced
2 tablespoons shredded coconut

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How to Prepare Cranberry and Pistachio White Chocolate Fudge [Vegan, Gluten-Free]

Add rinsed and drained cashews, cocoa butter, sweetener, vanilla, and coconut oil to a high-speed blender and blend until super smooth and creamy. This can take a while and you will need to use the tamper. In a mixing bowl containing all of the add ins spoon over the white chocolate mixture and stir to combine it well. Dollop spoonfuls into a round or heart-shaped silicon muffin pan (see notes), then sprinkle over the topping mixture, pressing it down slightly, then place in the freezer to set. Once they are hard, it’s easy to push them out of the silicon moulds. They will keep well in the refrigerator or freezer.

Notes

If you don't have the silicon mould, then line a medium square or rectangular dish with baking paper and pour the mixure into that and proceed as per the recipe. Once it has set, cut with a sharp knife into squares. To get the white chocolate fudge whiter make sure you use a light colored sweetener such as light agave nectar. Maple syrup was used in the fudge for the photo, which has made the color a bit creamy.