White Chocolate-Mint Fudge
Prep Time
5 minutes, plus 4 hours freeze time
Number of Servings
8 pieces
Ingredients
  • [q:1/2] cup cacao butter*
  • [q:1/2] cup cashew butter
  • [q:1/2] cup coconut cream**
  • [q:1/4] to [q:1/3] cup maple syrup
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • [q:1/8] tsp salt
Directions
  1. Line the inside of an [q:8 1/2]x[q:4 1/2]-inch loaf pan with a piece of unbleached parchment paper.
  2. 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. 
  3. Remove pan from heat and stir in peppermint and vanilla extracts and salt. 
  4. Pour mixture into prepared pan. Smooth top with a spatula.
  5. Freeze mixture for 4 hours. Remove fudge from freezer, and slice into 8 pieces. Store in fridge. 
  6. *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.
Nutrition Info
1 piece, made with [q: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, [nut:1] Vitamin A, B2 (riboflavin), Magnesium, Phosphorus, Zinc