I LOVE fudge! This recipe is so nice and chewy, and the combination of chocolate and mint flavor is just divine. The goji berries remind me a bit of candy cane, hence the name – this doesn’t mean that you can only make these babies around Christmas though! They are just as good any other time of the year. Trust me on this one 🙂
RECIPE: CANDY CANE FUDGE – White Chocolate and Mint
Ingredients for 20 pieces:
1 cup melted raw cacao butter
1 cup coconut flakes
5 drops essential peppermint oil, food grade OR 2 tsp pure mint extract
1/2 cup liquid sweetener – rice syrup / coconut nectar / maple / agave
2 TBSP goji berries
Directions:
Melt cacao butter over hot water until dissolved.
While the cacao butter is melting, blend the coconut flakes until ground as finely as possible. If they turn buttery, even better.
Add peppermint, sweetener and melted cacao butter, blend until smooth.
Pour into a square pan lined with parchment paper, or into a Tupperware container.
Flatten surface with a spatula.
Pulse-grind goji berries (just use the same container as for the chocolate mix), sprinkle on top.
Freeze for a few hours or until firm enough to slice into squares.
Store refrigerated.
The chocolate might not be completely white, depending on what sweetener you are using. Once it is solid, it will be lighter though, so do not worry if it looks a little yellow at first.
Notes:
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!