White Chocolate Christmas Fudge
Oh I do love a wee bite of something nice at Christmas don't you?
This little number is the perfect vehicle for the flavours you love. For this version, I paired some amazing freeze dried raspberries and pistachios, it's a perfect combination and makes my tastebuds say ' SUMMER TREAT!' With White Chocolate, the base is Cacao Butter and the solids we use instead of Milk are nut based.
250 Grams Cacao Butter (I use Loving Earth)
1.5 Cups Cashew Butter
1 Cup Coconut Nectar/Maple Syrup
3/4 Cup Freeze Dried Raspberries
3/4 Cup Pistachios (raw, unsalted)
1/2 Teaspoon Vanilla Extract
Method: Melt the Cacao Butter (I pop it in the dehydrator but you can use the double boiler method). While thats happening, make your cashew butter in a high speed blender. Place the cashews in on high and make sure you move the nuts around with a tamper or scraper. NB, this is hard on 'ordinary' blenders, you don't have to use butter, you can just grind up the cashews as finely as possible in a food processor.
Now put everything except the raspberries and pistachios into a food processor and mix till smooth. Combine the nuts and berries in a bowl and pour over the liquid portion. Gently mix and then place in a lined, square cake pan.
Makes about 30 squares.
* I purchased my freeze dried raspberries from the Totally Pure Fruits range at http://mockredhill.com.au but you can use freeze dried strawberries too and these are more easily found at health food and gourmet stores. Don't use fresh fruit, it will ruin your fudge!