Indulge in the sweet and tangy combination of blueberries and lemon with this creamy dairy-free fudge. The creamed coconut adds a delightful tropical twist to this delightful treat.
Ingredients: 2 cups dairy-free white chocolate chips. 1/2 cup creamed coconut. 1/2 cup dried blueberries. Zest of 2 lemons. 1/4 cup lemon juice. 1 teaspoon vanilla extract. A pinch of salt.
Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, combine the dairy-free white chocolate chips and creamed coconut. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and fully melted. Stir in the dried blueberries, lemon zest, lemon juice, vanilla extract, and a pinch of salt into the melted mixture. Pour the mixture into the prepared baking pan and spread it evenly. Refrigerate for at least 2 hours, or until the fudge is firm and set. Once the fudge is set, use the parchment paper overhang to lift it out of the pan. Cut the fudge into small squares or rectangles. Serve and enjoy your delicious dairy-free Blueberry Lemon Fudge!
Prep Time: 15 minutes
Cook Time: 2 minutes
280 Bakes
