This is my favorite time of year! Planning parties, decorating, picking out those perfect gifts for all of my special someone’s and all of the incredible aroma’s throughout the season are just too good to not love! I’ve been vegan now for almost 2 full years and it just keeps getting easier and easier. My pallet has changed. My taste buds have adjusted. It has become second nature for me to search labels for things like egg, milk and gelatin. Cooking and baking have become much easier now that I know just how to replace ingredients in my old familiar recipes to make it all work.
At work pot luck parties and at family gatherings I used to make ‘Cookies & Cream’ fudge that everyone always complimented me on. This year I decided to try making it vegan.
My kids have tested it and won’t stop asking for more.
2 1/2 cups vegan white chocolate chips (I used King David brand that I bought from Amazon)
1/2 cup reserved vegan white chocolate chips for topping
14 oz canned sweetened condensed coconut milk (I found 7 oz cans at Whole Foods, but are also available on Amazon, only more expensive when I checked)
2 1/2 cups broken Oreo cookies
1 teaspoon vanilla extract (NOT imitation)
Melt over low heat your 2 1/2 cups of white vegan chocolate chips combined with the condensed sweetened coconut milk. When fully melted mix in the vanilla extract. Next fold in the broken Oreos. My son loves to put the Oreos in a zip log bag and break the cookies with our rolling pin. Pour the mixture into an 8×8 pan lined with tinfoil. Sprinkle the reserved vegan white chocolate chips on top. Put in freezer for 2-3 hours. Once set, slice into squares. I like to keep mine in the freezer and plate it when guests stop in through the Holidays or at parties.
This is very sweet, so I suggest keeping the pieces a bit towards the small size.