Ingredients
- 1⁄2 cup cacao butter*
- 1⁄2 cup cashew butter
- 1⁄2 cup coconut cream**
- 1⁄4 to 1⁄3 cup maple syrup
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1⁄8 tsp salt
Prep Time:
5 minutes, plus 4 hours freeze time
Number of Servings:
8 pieces
Directions
- Line the inside of an 8 1⁄2x4 1⁄2-inch loaf pan with a piece of unbleached parchment paper.
- Melt cacao butter in a pan set over medium heat. Whisk in cashew butter, coconut cream, and maple syrup until mixture is smooth and well blended.
- Remove pan from heat and stir in peppermint and vanilla extracts and salt.
- Pour mixture into prepared pan. Smooth top with a spatula.
- Freeze mixture for 4 hours. Remove fudge from freezer, and slice into 8 pieces. Store in fridge.
- *Cacoa butter is the natural vegetable fat extracted from cocoa beans during chocolate making. It adds smoothness to recipes. Look for it in the baking aisle.
Notes
- While this fudge isn’t the typical snowy-white color seen with traditional white chocolate fudge (this one is light tan in color), it’s still delicious and is much healthier.
- *Cacoa butter is the natural vegetable fat extracted from cocoa beans during chocolate making. It adds smoothness to recipes. Look for it in the baking aisle.
- **Coconut cream is a richer product than coconut milk, since it’s one-part water to four-parts coconut. It comes in cans and can be found near the canned coconut milk.
- Use the higher amount of maple syrup if you like sweeter fudge.
Nutrition Info:
1 piece, made with 1⁄4 cup maple syrup: 272 Calories, 4 g Protein, 31 mg Cholesterol, 12 g Carbohydrates, 6 g Total sugars (6 g Added sugars), 1 g Fiber, 25 g Total fat (13 g sat), 42 mg Sodium, ★ Vitamin A, B2 (riboflavin), Magnesium, Phosphorus, Zinc
