White Choc Berry Swirl Fudge



In preparation, line a small square cake pan with baking paper. 

Gently melt both mixtures of cacao butter in a double boiler over the stove (or dehydrator), until all the solids have dissolved.

While the cacao butter is melting, blend raw cashews in a food processor until they are finely ground.

Add in the peppermint extract and maple syrup, and blend again until the mixture is very smooth.

Once the cacao butter is completely melted, add to cashew mixture and blend again until completely smooth. Set aside.

Next blend raspberries, dark plum powder and maple syrup together in a food processor or blender. Once blended add raw cacao butter and blend again until pureed.

Scoop 1-2 Tbsp at a time of each different mixture into the small square cake pan. This creates a blended mix of the raspberry and white chocolate mix.  Keep going until mixture is finished.

Once finished, take a knife and gently trail through the fudge mix to create a swirl look.

Place the pan in the freezer for 6 hours or until very firm.

Use a sharp knife to cut and serve the fudge chilled.

Store in freezer until ready to serve.


White peppermint chocolate: 

  • 1 C raw cacao butter, melted
  • 1 C raw cashews 
  • 2 tsp peppermint extract 
  • ¾ C maple syrup

Raspberry swirl:

  • 2 C fresh raspberries 
  • 2 Tbsp freezedried dark plum powder 
  • ¼ C maple syrup 
  • ¼ C raw cacao butter, melted