White Chocolate Raspberry Fudge
This white chocolate raspberry fudge is a snowflake-shaped, no bake Christmas treat made with raspberries tucked inside a white chocolate shell. A surprisingly easy holiday fudge recipe that's simple to make ahead and perfect for gifting all season long.
Servings: 12 pieces
Ingredients
- ½ cup coconut oil
- ½ cup coconut manna
- ½ cup maple syrup
- 1½ cups peanut butter
- 1 cup cocoa powder
- ½ teaspoon vanilla extract
- ½ teaspoon cooking salt
- 2 cups whole raspberries
- 10 oz white coating wafers
Instructions
- Add the coconut oil and coconut manna to a small saucepan. Melt over low heat. Stir in the maple syrup, peanut butter, cocoa powder, vanilla, and salt. Stir until smooth and set aside to cool.
- Place the white melting wafers in a microwave safe bowl and melt in 20 second increments, stirring with a metal spoon each time, until just melted.
- Line each mold with a layer of melted white chocolate. Set aside for 10-15 minutes until set.
- Place a few raspberries in each mold, then pour or scoop the chocolate fudge over the top, ensuring the fudge fills the entire mold to the top.
- Refrigerate for at least 2 hours, or overnight. Unmold the fudge when cold and serve.
Notes
Peanut butter: Use smooth or crunchy peanut butter. Almond butter would also be a good option.
Allow white chocolate to set completely before adding raspberries and fudge mixture. The chocolate can set at room temperature, or pop the mold in the fridge for a quick blast.
Store fudge in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Defrost overnight in the fridge before serving.
Nutrition
Serving: 1piece | Calories: 498kcal | Carbohydrates: 38g | Protein: 11g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 262mg | Potassium: 419mg | Fiber: 7g | Sugar: 27g | Vitamin A: 14IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 2mg