This post may contain affiliate links. Please read my disclosure and privacy policy.
This festive fudge is perfect for holiday entertaining.
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.
Ingredients
- 1 cup melted 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)
Instructions
- 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.
Notes
Nutrition
Calories per serving: 154, Fat: 15g, Carbohydrates: 13g, Protein: 2g
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!
I made these a couple of years ago – using macadamia nuts instead of cashews and reducing the maple syrup to 1/2 cup (I used the called for 3/4 cup the first batch but found 1/2 to taste the same so I stuck with that). It was fantastic! Probably my favorite dessert I’d ever had. I’ve since adopted a ketogenic diet and I wondered if I could modify it, without relying on zero carb sweeteners (I don’t like them). I only had vanilla around, no peppermint. I used macadamia nut butter, cocoa butter, pink salt and vanilla and they turned out beautifully. Some 100% cocoa shavings on top made it extra special! I’m confident I’d enjoy the peppermint even more.
Wow…someone posted this in a group for SCD and I just put some in my freezer. It’s absolutely incredible before freezing so I can’t wait to see what it’s like later today! Thanks for a fabulous recipe with great ingredients!
Oh and I used honey instead…tastes great!
I am not a fan of the candy cane taste, do you think this recipe would be good with vanilla extract instead of peppermint and some chunks of macadamia nuts??
Has anyone used rice malt syrup instead of maple? If so, did you still use 3/4 cup or a different amount?
Would it work to use a mix of NuStevia and Truvia in place of the maple syrup?
Is there macros on this recipe?
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.
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!
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.
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
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!