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White Chocolate Peppermint Fudge

White Chocolate Peppermint Fudge

The ultimate holiday indulgence, White Chocolate Peppermint Fudge combines rich cacao butter with creamy cashews and a refreshing peppermint twist. This easy, raw, and vegan treat is perfect for sharing or gifting, making it a must-try this winter season!
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Servings: 18 servings
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Cacao Butter about 8 oz.
  • 1 cup Raw Cashews
  • 2 teaspoons Pure Peppermint Extract
  • 3/4 cup Pure Maple Syrup
  • 3 tablespoons Goji Berries (optional, for decor)

Equipment

  • Large Pot
  • Mixing Bowl
  • Blender
  • Food Processor
  • Frying Pan

Method
 

  1. Line a standard loaf pan with parchment paper and gently melt the cacao butter in a double boiler over the stove, until all the solids have dissolved.
  2. While the cacao butter is melting, blend the raw cashews in a blender until they are finely ground. (It's okay if it starts to turn into cashew butter!)
  3. Add in the peppermint extract and maple syrup, and blend again until the mixture is very smooth.
  4. Once the cacao butter is completely melted, add one cup to the cashew mixture and blend again until completely smooth.
  5. Pour the white chocolate mixture into the loaf pan, and smooth the top with a spatula.
  6. For a "peppermint candy" look, sprinkle with Goji berries that have been pulsed in a blender or food processor.
  7. Place the pan in the freezer to set for 6 hours, or until very firm.
  8. Use a sharp knife to cut and serve the fudge chilled.

Notes

This fudge should remain solid at room temperature, but it will get significantly softer, so I recommend storing it in the freezer until ready to serve.