White Chocolate Peppermint Fudge (Raw & Vegan)

This festive fudge is perfect for holiday entertaining.

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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.
process

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.

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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.

4.8 from 4 reviews
White Chocolate Peppermint Fudge (Raw & Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
An easy holiday fudge that tastes like candy canes!
Ingredients
  • 1 cup melted cacao butter (about 8 oz.)
  • 1 cup raw cashews
  • 2 teaspoons pure peppermint extract
  • ¾ cup pure maple syrup
  • 3 tablespoons Goji berries (optional, for decor)
Instructions
  1. 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.
  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!) 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.
  3. 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!
  4. 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.
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.

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!

Comments

  1. misa says

    I love this kind of fudge, since I can not get cacao butter very often a replace it with coconut oil and it is even more delicious,

    Also I have tried similar fudge with dates and it works perfect:-)

    • Megan says

      Dried coconut or seeds might work, but the flavor will be different. Let us know if you have any success experimenting!

    • Megan says

      I haven’t tried it myself, but I bet it would be tasty! Walnuts are slightly more bitter than cashews, so you might need to adjust the other ingredients to compensate.

  2. Abbi*tarian says

    Yum! Thank you for this recipe! I’ve enjoyed peppermint bark in the past, & I appreciate this alternative that seems even more decadent but is healthier at the same time – pure win!! Also, do you think half a cup of cashew butter is a good replacement, or would that be too oily or need further adjustments to the recipe? Thank you ever so much!

    • Megan says

      Yes, a 1/2 cup of cashew butter should equal 1 cup of raw cashews in most recipes. I’d look for raw cashew butter, to keep the flavor the same.

  3. Jen says

    Oh No!!!! I just ate all the raw vegan turtles from the recipe you just posted. Now you leave me no choice but to try these too…. :)

  4. joanna says

    i make all my chocolates/fudges using cacao butter. i love it!! it is so rich and creamy. the goji berries add such a nice and festive pop of color. very cute!

    • Megan says

      Soaking nuts will typically make them easier to digest, but I’m not sure if wet nuts would work well in this recipe. I’ve found that working with wet cashews makes the resulting treat gooey and less-firm. So, if you want to soak them for better digestion, I’d recommend completely drying them before using them in this recipe.

  5. anne says

    I’m not a big fan of candy cane but I do like the soft peppermint candy I think my family and I would like this I have never bought cocoa butter would you get that at a health food store

  6. April says

    Mmm…these are making me hungry! Can’t wait to try them out! I don’t know if I can wait for the raw cacao butter to arrive, so can I try using good ol’ coconut oil also?

  7. sam says

    THANK YOU SOOO MUCH FOR MAKING A SWEET WITHOUT COCONUT!!!! It seems like almost every sweet out there has almonds or coconut, neither of which I can tolerate at all, so this is a wonderful! I also just happened to be reminiscing about peppermint bark…:)

  8. Lizabeth says

    This was soo yummy! I bought cacao butter but wasnt quite enough so subbed the rest with coconut oil but followed everything else. My 19 month old and husband are all huge fans, we have devoured it! Thanks for the recipe :)

  9. Pam says

    I haven’t tried any recipes yet as I’ll have to do when no one else is at home but I’m looking forward to trying them. I’m sure you’ve covered this before but I missed, I’m allergic to nuts (especially the really oily ones), so I’ll need to know what to substitute for them.
    Also, regarding you eliminating foods, if I were you I’d try eliminating some of the avocado’s. I really like them but have to eat on rare occasion or very small portions because it makes the inside of my mouth itch, but I thought it seems like you eat a whole lot of them so maybe they’re rough on the little ones tummy. Just a thought!
    Thanks for sharing!

  10. Rebekah says

    I wasn’t sure where to post this-sorry-I am new to this healthy eating and I am loving it! Thank you so much for this site. Especially at this time of year with all the holiday meals I am really missing a great buttered roll but am not eating grains. Unless I missed it, I haven’t seen many “bready” recipes. Do you have any great “roll” recipes? thanks

  11. Joyce says

    Thanks for this recipe, it was wonderful! I followed it exactly as written and my family just loved it. So nice to have a healthy fudge with minimal ingredients.

  12. Calie says

    Was I suppose to buy a special kind of cacao butter? Cause it did NOT come out light tan/white… I even doubled the rest of the recipe. I told my friends/family white chocolate and it might as well be black. Though still tasty. So that’s good. I used crushed organic candycanes instead of goji berries.

    • Megan says

      As far as I know, all brands of pure cacao butter should be pale-yellow in color, so I’m not sure what would make it so dark. Glad it tasted good, regardless!

Trackbacks

  1. […] This white chocolate coconut fudge almost didn’t happen.  It took me forever just to find the cocoa butter to make this.  I looked at every health food store and no one carried it.  I ended up buying mine off Amazon.  I am pretty pleased with the way this white chocolate coconut fudge came out.  I love that it is vegan, gluten free and paleo approved.  This white chocolate coconut fudge would be a perfect dessert for your holiday gatherings.  […]

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