VEGAN white chocolate orange granola fudge

INGREDIENTS

2 cups soaked raw cashews

1 cup soaked raw coconut flakes

1 cup cacao butter, melted

1/3 cup coconut milk powder

1/3 cup icing sugar

1/2 cup Kare Orange Sun Granola Zest of one orange

1 tsp plant-based orange food color (Optional)

1 tsp vanilla extract Pinch of salt

DIRECTIONS

Soak raw cashews and raw coconut flakes in water overnight or for about 6-8hours. The longer they soak in water, the creamier they get. For extra creaminess, soak for 24-48 hours, but change the water every 6-8 hours. 

Blend them in a high-power blender to get the extra smoothness and White Chocolate creaminess.

Pour the paste into a bowl and set it aside.

Now, get your raw cacao butter; they usually come solid. Use your knife to chop it into chunks. Raw cacao butter comes in different shapes and sizes depending on where you buy them. Some already come in small pieces and some in slabs.

Melt the solid cacao butter in a bowl. Two methods: a) microwave for every 30 seconds until completely melted, or b) pour water in a pot and let it simmer, put a heat resistant bowl on the pot, pour the solid cacao in the bowl and let it melt. 

Now, in your blender, pour the melted cacao butter, icing sugar, coconut milk powder, pinch of salt, vanilla, and then the cashew coconut paste.

Blend for 30 – 45 seconds until it is very smooth to create a white chocolate ganache. 

Pour the ganache into two separate bowls or cups. One is for coloring, and the other is plain.

Add orange food color in one and mix until evenly colored. 

Use a mold to create the designed shape. If you don’t have a mold, you can use a cupcake tray, cupcake sheets, or a small baking tray. First, use a tablespoon to pour one spoon of the plain white chocolate ganache into each mold.

Use a tablespoon to top the white chocolate with Orange Sun Granola. Make sure the granola covers the ganache. Cover the granola with the orange-colored ganache using a tablespoon.

Garnish the top with more granola and orange zest. Put the mold in the freezer for about 2 hours until it solidifies. Drizzle more white chocolate ganache on top. Remove from molds and enjoy. If using a baking tray, use a knife to cut them to your desired portions.

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Canadian Home Trends

Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You'll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you've always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada's best places to shop.

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