It was inspired by my husband’s desire for a “healthy” candy cane. I don’t have the time or patience to break out the candy thermometer and boil sugar, so this was my compromise– an easy white chocolate fudge that tastes like a candy cane! He agreed that this was a much better idea. Unlike other raw recipes, which typically call for coconut oil, I decided to try something new for my non-coconut-loving readers. This white chocolate is made using raw cacao butter, which is the pure, cold-pressed oil of the cacao bean. Cacao butter is an excellent source of omega-6 and omega-9 fatty acids, and naturally melts at body temperature– making it slightly more stable at room temperature when compared to the melting point of coconut oil. Paired with cashews, peppermint extract and naturally sweetened with pure maple syrup, this fudge is sure to be a hit with all of your holiday guests! — White Chocolate Peppermint Fudge (Raw & Vegan) makes about 18 pieces Adapted from Fork & Beans Ingredients: 1 cup melted raw 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) Directions: Line a standard loaf pan with parchment paper and gently melt the cacao butter in a double boiler over the stove, until all of the solids have dissolved. 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!) Add in the pepper mint extract and maple syrup, and blend again until the mixture is very smooth. Once the cacao butter is completely melted, add one cup to the cashew mixture and blend again until completely smooth. Pour the white chocolate mixture into the loaf pan, and smooth the top with a spatula. For a “peppermint candy” look, sprinkle with Goji berries that have been pulsed in a blender or food processor. (I threw mine in the Vitamix for less than 30 seconds.) You’ll notice that the mixture is more of an off-white/light tan color when it’s melted, but it will lighten up once it has set. It still won’t be perfectly white, as is the nature of using all-natural ingredients, but the result is still pretty! Place the pan in the freezer to set for 6 hours, or until very firm. Use a sharp knife to cut and serve the fudge chilled.
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. Notes:
If you don’t want to work with raw cacao butter, I assume coconut oil would produce a similar result. I also assume any other sweetener would work (even stevia!), but you’ll have to experiment with the amounts, as all sweeteners will lend a different taste when compared to maple syrup. Please share any substitutions you try in the comment section below!
Enjoy! — Reader Feedback: Are you a fan of peppermint-flavored treats? I’ve actually never liked traditional candy canes, but I used to love those pastel after-dinner mints!
