Print

Creamy Cranberry White Chocolate Fudge – Easy Healthy Dessert

creamy cranberry white chocolate fudge - featured image
Print Recipe

This creamy cranberry white chocolate fudge is made with coconut cream instead of heavy cream for a lighter, healthier treat. It’s smooth, decadent, and perfect for holiday gifting or a simple sweet craving.

Ingredients

Scale
  • 1 can (13.5 oz) full-fat coconut cream
  • 2 cups white chocolate chips
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 cup dried cranberries
  • 1/4 cup water
  • 1 tablespoon maple syrup or honey (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving at least 2 inches of overhang on two opposite sides.
  2. Place the dried cranberries in a small bowl and cover with warm water. Let sit for 10 minutes, then drain well and pat dry.
  3. In a medium saucepan over low heat, combine the coconut cream, white chocolate chips, and coconut oil. Stir constantly until completely smooth and glossy, about 5-7 minutes.
  4. Remove from heat and stir in the vanilla extract and sea salt.
  5. Gently fold in the rehydrated cranberries until evenly distributed.
  6. Pour the mixture into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Refrigerate uncovered for at least 4 hours, or overnight for best results, until firm.
  8. Lift the fudge out of the pan using the parchment overhang. Cut into 1-inch squares using a sharp knife.

Notes

Keep fudge refrigerated for best texture. For a dairy-free version, use Enjoy Life white chocolate chips. For a keto-friendly version, use sugar-free white chocolate chips and unsweetened dried cranberries. The fudge can be frozen for up to 3 months.

Nutrition

Keywords: cranberry white chocolate fudge, healthy fudge, coconut cream fudge, holiday fudge, easy fudge recipe

Find it online: https://flurpchef.com/creamy-cranberry-white-chocolate-fudge-easy-healthy-dessert/