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.