White Chocolate and Peppermint Fudge

V - GF - DF - EF - RSF

Servings: 18


1 cup raw cashew nuts

1 cup Cacao butter, melted

3/4 cup pure maple syrup

2 tsp pure peppermint extract

2-3 Tbsp freeze dried raspberries

White chocolate (optional for decor)


  1. Add the cacao butter to a small bowl and melt using double boiler method over a low heat. Stir until completely melted.

  2. While the cacao butter is melting add the cashew nuts to a food processor and pulse until finely ground. Then add the maple syrup and peppermint extract and process until smooth.

  3. Once the cacao butter is melted, pour into the food processor and mix together thoroughly. Then pour the mixture into a lined loaf pan.

  4. Smooth the mixture with a spatula and top with crumbled freeze-dried raspberries and shaved white chocolate (I used a hand peeler to get this look). Then freeze for 6 hours and cut into 18 squares.


- Store in the freezer in an airtight container.

- You could use goji berries instead of raspberries, pulse them gently in a blender to get a finer texture.

- If you are not a big fan of peppermint, half the amount to get a more subtle hint of peppermint.


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