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Dried Cranberries & Cashew Fudge Recipes
- by K V
Prep Time: 15 mins
Chill time: 2 hours
Total Time: 2 hours 15 mins
Servings: 12 -16 pieces
Ingredients:
- 1 cup dried cranberries
- 1 cup raw cashews
- 1 cup pitted dates
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a food processor, combine the dried cranberries, raw cashews, pitted dates, melted coconut oil, cocoa powder, vanilla extract, and a pinch of salt.
- Process the mixture until it forms a thick, sticky dough. You may need to scrape down the sides of the food processor bowl a few times to ensure everything is well combined.
- Line a small baking dish or container with parchment paper, leaving some overhang on the sides for easy removal later.
- Transfer the dough into the lined baking dish and press it down firmly and evenly using a spatula or the back of a spoon.
- Place the baking dish in the refrigerator for at least 1 hour, or until the fudge is firm.
- Once the fudge is firm, remove it from the refrigerator and lift it out of the baking dish using the parchment paper overhang.
- Use a sharp knife to cut the fudge into squares or bars.
- Store the fudge in an airtight container in the refrigerator for up to one week.
