There will always be a place in my heart for a bar of Lindt 90% - address is on the website if you fancy sending me some Christmas love - but nothing beats eating something you lovingly prepared yourself. Plus, if you eat the entire batch there’s no wrapper to hide so no one will ever know.
I see a lot of recipes for raw chocolate on my interweb travels that use coconut oil as the base. I’m sorry, but coconut oil just does not cut it in my world. If you want something chocolatey, you have to use cacao butter and it’s easy to get your hands on some now too!
I always use cacao buttons, which I get from Naked Foods or The Source as opposed to the big block of butter. They’re just so much handier. You could always melt down a big block and make your own little buttons but I’d rather someone else do that for me.
The cashew butter in this recipe creates the fudge, soft texture that I love but feel free to experiment. Once you’ve tried this recipe you’ll wonder why you never did it before. There’s a whole world of chocolate possibilities just waiting for you out there.
These also make the perfect handmade gift, or you could even supply the ingredients and a little recipe card for them to prepare themselves. I’ll not tell them you borrowed the recipe from me.
Raw White Chocolate Peppermint Fudge
10-12 small chocolates - depends on your molds
GF, DF, vegan, raw, high fat
Prep time – 15mins
Set time – 1hour
60g cacao butter – I use the buttons because they’re easier
¼ cup cashew butter
2.5 tbsp maple
3 drops peppermint oil – taste and adjust accordingly
Silicone molds/ice cube trays
Goji berries, diced
Diced almonds or pistachios
Place your empty molds in the freezer.
Add some water to a saucepan and place on the heat. Place a bowl over the pan and ensure the bottom is not touching the water.
Add the cacao butter to the bowl and melt. Stir it to speed up the process.
Once fully melted add the cashew butter and whisk until it becomes smooth.
Add maple syrup and peppermint oil and mix well.
Taste to ensure it is sweet enough/minty enough and adjust as needed.
If you do choose to add extra dried fruit or nuts, let the mixture cool until it is a little thicker, then mix through your extras. That way they should stay a little more even throughout the fudge and not drop to the bottom.
Spoon or pour the mixture into your molds and pop in the fridge.
Lick the bowl, spoon and whisk.
Enjoyed this recipe? Want to know when the next one goes live?
Sign up to receive tasty recipes like this and more delivered straight to your inbox.
You'll also receive 10% off your first online order.