Raw Cranberry and Pistachio White Chocolate Fudge
Here is my healthy version of White Christmas and if I must say so myself it tastes much better than the stodgy store bought stuff. I can say there good because my family devoured them, so did friends that were lucky enough to get one. The white chocolate fudge is amazing.
Here is my healthy version of White Christmas and if I must say so myself it tastes much better than the stodgy store bought stuff. I can say there good because my family devoured them, so did friends that were lucky enough to get one. The white chocolate fudge is amazing.
- white chocolate fudge
- 1 cup raw cashews – soaked 3 hours
- 60 g raw cacao butter – chopped
- 100 ml maple syrup light agave, coconut syrup or raw honey
- 75 ml coconut oil
- 1/2 tsp vanilla powder
- add ins
- 1/2 cup cranberries
- 1/2 cup shelled pistachios – halved
- 1/2 cup shredded dried coconut
- 1/3 cup sultanas or raisins
- 1/3 cup pepitas
- 1/3 cup dehydrated sprouted buckwheat – for crunch!
- sprinkles
- 2 tbs cranberries – diced
- 2 tbs pistachios – diced
- 2 tbs shredded coconut
- Carbohydrate 6.63715832477153 g
- Cholesterol 0 mg
- Fat 2.05786509389101 g
- Fiber 0.416166666285374 g
- Protein 0.984752499976541 g
- Saturated Fat 0.583285716733637 g
- Serving Size 1 1 Serving (22g)
- Sodium 1.65542923557098 mg
- Sugar 6.22099165848616 g
- Trans Fat 0.0957949999859039 g
- Calories 46 calories
Step-by-step
- Add rinsed and drained cashews, cacao butter, sweetener, vanilla and coconut oil to a high speed blender like the vitamix and blend until super smooth and creamy. This can take a while and you will need to use the tamper.
- In a mixing bowl containing all of the add ins spoon over the white chocolate mixture and stir to combine it well. Dollop spoonfuls into a round or heart shaped silicon muffin pan then rain over the combines sprinkle mixture pressing it down slightly then place in the freezer to set.
- Once they are hard it's easy to push them out of the silicon molds. They will keep well in the fridge or freezer. Enjoy!
Traditional cooked fudge relies on precise sugar-boiling stages to crystallize sucrose, whereas this raw variation achieves its dense, velvety structure through high-speed emulsification of soaked nuts and plant fats. Standard fudge demands a candy thermometer reaching specific soft-ball stages, but this unbaked method evaluates doneness entirely through visual and textural cues: the blended base must reach absolute silkiness without graininess before the dry mix is folded in.
Freezing and Storage Dynamics
Solidification happens rapidly in the freezer due to the high saturated fat content found in both coconut oil and cacao butter. Raw cashews require a strict three-hour hydration window in ambient water to soften sufficiently; omitting this soak leaves gritty micro-particles that ruin the glossy mouthfeel. Liquid sweeteners dictate final pigmentation, meaning light agave yields a stark white appearance whereas maple syrup introduces an amber hue. Silicone molds simplify extraction once the portions freeze solid, though standard metal pans lined with parchment paper work equally well if portions are sliced with a warmed knife. Maintaining these treats inside a sealed container prevents freezer burn for up to one month.
- Gritty texture in the base usually indicates inadequate soaking time for the cashews or an underpowered blender motor.
- Separation during blending stems from temperature discrepancies between melted cacao butter and cold liquid sweeteners.
