Vegan Coconut, Cranberry & Nut Fudge
A festive vegan treat
Ingredients
- 2 tbsp vegan spread
- 2 1/2 cup desiccated coconut
- 1 1/3 cup pure icing sugar, sifted
- 120g macadamia nuts
- 3 tbsp pistachios
- 3 tbsp dried cranberries, chopped
Method
- Line a 18x28cm baking tin with baking paper.
- Process macadamia and coconut in a food processor until very finely chopped. Add icing sugar and margarine spread and blitz to combine. Spread mixture into tin and press pistachios and cranberries into surface. Refrigerate for at least 15 minutes or until firm. Cut into star shapes and store in the fridge until ready to serve.
