This fudge combines the rich taste and texture of dark chocolate with a festive cranberry-orange twist. It’s dairy free and instead uses cashew butter for a creamy, rich texture. I use fresh cranberries for this recipe, which I highly recommend instead of using the canned alternatives. Although cranberries are rich in nutrients, they need to be prepared properly to take maximal advantage of their health benefits.
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This fudge combines the rich taste and texture of dark chocolate with a festive cranberry-orange twist. It’s dairy free and instead uses cashew butter for a creamy, rich texture. I use fresh cranberries for this recipe, which I highly recommend instead of using the canned alternatives. Although cranberries are rich in nutrients, they need to be prepared properly to take maximal advantage of their health benefits.
Cranberries are very tart and do need to be sweetened to be palatable. However, store-bought options are often sugar laden and sweetened with unhealthy sweeteners such as high-fructose corn syrup. When making cranberry sauce at home I use minimal amounts of coconut palm sugar and maple syrup instead of the processed alternatives.
I hope that you enjoy sharing this cranberry fudge with your family and friends over the holidays. Going dairy-free doesn’t mean you can’t indulge in a few delicious holiday treats! If you just can’t get enough chocolate or are looking for additional ideas for your holiday parties, I suggest you try my “Chocolate Hazelnut Truffles”.
Have a fabulous holiday season! I wish you days filled with delicious food and spending quality time with those you love.
Happy Holidays from Healthy Life Redesign!
Enjoy!
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Servings: 36 small squares
Note: (An additional 4 hours refrigeration time is required to set the fudge in addition to the time listed below)
- Ingredients For Festive Cranberry Fudge:
- 200g dairy free dark chocolate (70% cocoa or greater)
- ½ cup cashew butter
- 1 ½ tsp orange zest
- 1 tsp vanilla
- 3 tbsp maple syrup
- 1 cup cranberry sauce (see ingredients below)
- Ingredients for Cranberry Sauce:
- 2 ½ cups fresh or defrosted organic cranberries
- ¼ cup coconut sugar
- ¼ cup fresh squeezed orange juice
- 1 tbsp maple syrup
- First you will prepare the cranberry sauce. Combine the cranberries, sugar and orange juice in a medium sized saucepan. Cover and cook over medium for 10 minutes (stirring 2-3 more times). You will hear the cranberries popping and will know that the sauce is done when they have all softened. Remove from heat and add 1 tbsp of maple syrup to further sweeten the sauce.
- In a separate medium sized saucepan, melt the chocolate over very low heat on the stovetop or using a double boiler. Stir regularly and heat very slowly to avoid burning the chocolate.
- Add the orange zest, vanilla, maple syrup, cranberry sauce and cashew butter to the melted chocolate and stir to combine.
- Transfer the mixture to an 8x8 inch pan that is lined with parchment paper or greased with coconut oil. Refrigerate for a minimum of 4 hours or until solidified. Cut into 1 inch squares, serve and enjoy!
- Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Vegan, Paleo
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