Page 95 - Vegan Food & Living (February 2020)

Oreo fudge

By The Humble Pescatarian (www.thehumblepescatarian.co.uk and @thehumblepescatarian)
Serves 15 | Prep 20 mins plus freezing | Cook 40 mins | Calories 290 (per serving)
2
150g ( ⁄3 cup) dairy-free butter 1 Preheat the oven to 180°C and line 5 Once fully combined, pour the fudge
150g ( ⁄3 cup) caster (superfi ne) sugar a 20cm (8in) square baking tin with mix into the prepared baking tin and
2
baking parchment. spread out using a spoon. I try to keep
190g (1 ⁄3 cups) plain fl our
1
2 On a separate tray, sprinkle the plain a couple of broken-up pieces of Oreo
2 packets of Oreo cookies to stick on the top, as well as some
flour until evenly spread out. Put into
210g (1 cup) organic condensed the oven for 10-12 minutes. beautiful rose petals Pop into the
coconut milk (I used Biona) freezer for around 15 minutes.
3 In a bowl, add in the butter (which
should be at room temperature) and 6 You might end up with quite a lot,
sugar and beat until creamy. but this fudge can last a while in the
freezer. Best eaten if kept in the fridge
4 Once creamy, mix in the flour before within 5 days.
adding in your crushed Oreos and
organic coconut condensed milk.
16.6g 5.3g 0.1g 18.3g 2.2g
Total fat Saturates Salt Sugar Protein

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