White Chocolate Fudge
This White Chocolate Fudge is sweet, creamy and easy to make with just a few simple ingredients. It's the perfect easy holiday treat and makes a delicious gift to package up for neighbors, friends and family! Vegan, dairy-free and gluten-free.
Ingredients
- 1 14-ounce can chopped dairy-free chocolate or dairyfree chocolate chips
- 1 1/2 cups chopped dairy-free chocolate or dairyfree chocolate chips , we like Hu' s Kitchen or Lily's Sweets
- 1/3 cup full-fat canned coconut cream, chilled for 4 hours or overnight , we like the one from Trader Joe's, you can also just scoop out the thickend part of canned coconut milk that has been chilled overnight.
- 1/3 cup teaspoon pure maple syrup , or sub with other liquid sweetener such as Lakanto sugar-free maple syrup for keto
- 1 teaspoon vanilla extract
- 1/8 tsp fine sea salt
White Chocolate Layer:
- 6 oz raw cacao butter (cocao butter)
- 1/3 cup creamy unsalted cashew butter
- 3/4 cup pure maple syrup , or sub with other liquid sweetener such as Lakanto sugar-free maple syrup for keto
- 1 teaspoon vanilla extract
OPTIONAL TOPPINGS - feel free to leave this out
- 1-2 tablespoons crushed sugar-free or vegan peppermint candies OR sugar-free vegan candy-canes - you can also use YumEarth or Wholesome Sweet Candy Canes for a gluten-free vegan option
Instructions
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Line an 8" X 8" pan with parchment paper or foil and spray lightly with nonstick spray
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MAKE THE CHOCOLATE LAYER: Add the chocolate, coconut cream and maple syrup to a medium pot over low heat, while stirring frequently.Once the mixture is smooth and combined, remove from heat and stir in vanilla.
SPREAD INTO PAN: Pour into prepared pan and spread evenly with an offset spatula.
CHILL FUDGE: Place the pan in the freezer while you make the white chocolate ayer.
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Pour the mixture into prepared pan, smoothing the top with an offset spatula. Place the pan in the refrigerator to cool.
White Chocolate Layer:
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In a large heat-safe bowl, add the cacao butter and heat over a double-boiler until melted. Stir in the cashew butter and maple syrup and continue stirring until smooth. Remove pot from heat then add vanilla and salt if using.
SPREAD OVER CHOCOLATE LAYER: Remove pan from freezer and spread the white chocolate layer on top of the chocolate fudge layer using an offset spatula. Top with optional crushed peppermint candies.
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CHILL IN FRIDGE: Allow to set for about 3 hours or place in the fridge to speed up the process.
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CUT INTO SQUARES: Lift fudge out from pan using the parchment overhang and cut into 1-inch pieces. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months
Recipe Notes
How to store
Once your fudge has set in the freezer, you can transfer it to the fridge. Just be sure to keep it in an airtight container. You can layer the fudge with parchment paper to keep it from sticking to itself. This fudge will stay fresh in the fridge for two weeks!
How to freeze
You can keep it in the freezer for extended storage. It's perfect for making in advance! Frozen fudge will last for up to 6 months, if stored properly. Simply thaw it overnight in the fridge before enjoying.