White Chocolate Fudge


White Chocolate Fudge

Servings 6 Servings


  • 8 ounces white chocolate
  • tablespoons coconut oil
  • ¼ cup dried fruit of choice, apricot, candied ginger/orange, cherries, and/or cranberries
  • ¼ cup nuts or seeds of choice


  • Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper.
  • Toast the nuts/seeds for 5-6 minutes or until fragrant and lightly golden on the edges. Transfer to a cutting board and roughly chop them.
  • Brush the cavity of a snowflake mold (or mold of choice) with ½ tablespoon of coconut oil. Set aside.
  • Pour a couple of inches of water into the bottom half of a double boiler and heat over medium-low heat to just below a simmer. Put the chocolate and remaining 1 tablespoon of coconut oil in the top half of the double boiler and set over the hot water. Stir with a rubber spatula or wooden spoon until chocolate is evenly melted.
  • Immediately pour chocolate into mold. Sprinkle with dried fruits and nuts or seeds.
  • Allow chocolate to set for 2 hours or until firm. Remove from mold.
  • Enjoy!!