White Chocolate-Mint Fudge
By The Taste for Life Test Kitchen
Prep Time
5 minutes, plus 4 hours freeze time
Number of Servings
8 pieces
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
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.
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
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
