Ingredients
Scale
- 13.5 ounces full fat coconut milk
- 1/3 cup organic powdered sugar
- 1 1/2 bags vegan White Chocolate Chips
- 20 chopped chocolate cookies
Instructions
- Line an 8×8 inch square pan or a loaf pan for larger bars with parchment paper.
- Place the chips in a large bowlRemove the solid coconut from your can only. Place half in a small pan over low/med heat.
- As it starts to steam a little, begin to sift in the powdered sugar and whisk to combine. Don’t overheat the mixture or bring to a boil.
- Pour the steamed coconut milk/powdered sugar over the chips and continue to whisk until fully melted. 2-3 minutes.
- If it’s too thick add a little more solid coconut a little at a time. You want the color to still be white, the more you add the more clear it will become.
- Quickly fold in the chopped cookies and combine as the mixture will start to firm.
- Pour into the prepared pan and spread out evenly with a spatula.
- Top with additional cookies if desired. Allow to cool for about 30 minutes at room temperature, then cover and place in the refrigerator for two hours or until the texture of the fudge is firm.
- Once set, remove from fridge, allow to come to room temp, remove the fudge from the pan and slice into squares. You can store covered at room temp, or in the fridge if desired.
Notes
Get the vegan white chocolate chips on Amazon! (Yellow bag)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1