Raw Chocolate-Mint Fudge (No-Bake)

It's freezing, not baking, that gives this fudge its structure: the cashew butter and melted coconut oil set into a dense block, almost truffle-like, once chilled. Raw cacao powder gives a bitter, chocolatey base that's deeper and less sweet than classic baking cocoa, while honey adds just enough sweetness without making the fudge cloying. Peppermint essential oil carries the entire minty character on its own: added drop by drop rather than as an extract, it brings this fudge closer to an after-eight than a classic sweet - crisp and clean rather than syrupy. The whole process is done without any baking: all the ingredients are blended together, spread into a lined loaf tin, and left to set in the freezer for about an hour before slicing. The result sits somewhere between fudge and truffle - firm enough to cut into neat squares straight from the fridge, yet soft enough to give easily with the first bite. It's rich, so a small piece goes a long way - a good make-ahead dessert to enjoy over several days rather than serve all at once on a platter.

Ingredients

• 250g cashew butter
• ⅓ cup melted coconut oil
• ⅓ cup raw cacao powder
• 2 tablespoons pure honey
• 6 drops peppermint essential oil

Method

1. Combine all the ingredients in a blender or food processor and blend until you get a smooth, even texture.
2. Spread the mixture into a loaf tin lined with baking paper, smoothing the top with a spatula.
3. Place in the freezer for about 1 hour, until the fudge has set.
4. Remove from the freezer and cut into pieces of the size you like.
5. Store the fudge in the fridge.

Tip

Since this fudge is dense and rich, cut it into small squares rather than large bars - a square of about 2.5cm is usually enough. Add the peppermint essential oil gradually, tasting as you go, since a few drops too many can quickly tip the flavour towards soapy. For a texture closer to a traditional, firmer fudge, reduce the coconut oil by one to two tablespoons.

The date version, no honey

If you'd rather sweeten with a whole fruit than a syrup, this variant gives a slightly denser, more melt-in-the-mouth fudge, with the same method - everything gets blended, everything sets in the cold.

For a loaf tin: 200g pitted dates, 5cl unsweetened almond milk, 120g almond butter (or hazelnut butter for a stronger version), 50g raw cacao powder, 2 teaspoons vanilla extract, 2 tablespoons grated coconut, a pinch of unrefined sea salt, and peppermint essential oil added drop by drop as in the main recipe.

The blending order matters here: start with the dates and almond milk alone, until you get a perfectly smooth purée - this is the only step that determines the final texture. Then add the almond butter, vanilla, cacao and mint, blend again, then fold in the coconut and salt with a spatula. Pack into the lined tin, freeze for an hour, then slice.

Two differences worth knowing. Dates bring fibre that honey doesn't have, and the mixture is thicker to blend - a powerful food processor is more comfortable here than a blender. The result keeps very well in the freezer in an airtight container, and is best enjoyed slightly frozen.

Without mint: four other directions

Mint gives this recipe its character, but it isn't compulsory - the raw cacao and fat base lends itself to plenty of other things.

• Orange and cacao: a little finely grated organic orange zest replaces the mint. It's the most crowd-pleasing variant, and the easiest to get right.
• Coffee: a tablespoon of cold espresso added to the mixture. The raw cacao gains depth without turning bitter.
• Barley grass and coconut: replace a third of the cacao with barley grass juice powder, and double the grated coconut. The colour is as surprising as the taste.
• Winter spices: cinnamon, ground ginger and a touch of cardamom. It's the version that works best at the end of a meal.

One rule applies to all of them: add the flavouring gradually, tasting the mixture before pouring it into the tin - once it's set in the cold, there's no going back.

FAQ: your questions about raw chocolate-mint fudge