Dried Cranberries & Cashew Fudge Recipes

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:

1. In a food processor, combine the dried cranberries, raw cashews, pitted dates, melted coconut oil, cocoa powder, vanilla extract, and a pinch of salt.
2. 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.
3. Line a small baking dish or container with parchment paper, leaving some overhang on the sides for easy removal later.
4. Transfer the dough into the lined baking dish and press it down firmly and evenly using a spatula or the back of a spoon.
5. Place the baking dish in the refrigerator for at least 1 hour, or until the fudge is firm.
6. Once the fudge is firm, remove it from the refrigerator and lift it out of the baking dish using the parchment paper overhang.
7. Use a sharp knife to cut the fudge into squares or bars.
8. Store the fudge in an airtight container in the refrigerator for up to one week.