Cubes of purple coloured vegan fudge on a kitchen bench

Raw Maqui Berry + White Chocolate Fudge

Creamy, indulgent and antioxidant packed!
Course Dessert, Sweet
Cuisine Gluten free, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 32
Calories 144kcal
Author Naturopath Lauren Glucina


  • cups cashews
  • ½ cup coconut milk
  • 1 cup cacao butter liquefied
  • ½ cup 100% pure maple syrup
  • ½ cup coconut butter liquefied
  • 2 heaped tablespoons maqui berry powder
  • 2 teaspoons vanilla essence
  • 1 teaspoon lemon juice
  • 1 good pinch of fine Himalayan rock salt


  • Blend the cashews in a high speed blender till they powder into a fine flour.
  • If your cacao butter and/or coconut butter are firm, set them in a glass jug and rest over a bath of hot water to liquefy.
  • Add all ingredients to a food processor, and whiz till the mixture is very smooth.
  • Pour into an 8 inch square cake tin lined with baking paper, and pop in the fridge or freezer to set.
  • Remove from the fridge or freezer while it is still a little bit soft, so that you can easily cut into equal sized squares.


Calories: 144kcal