This Easy Chocolate Peppermint Fudge is the perfect, super simple holiday dessert. It’s made in just five minutes with only five ingredients, and it’s gluten-free, paleo, dairy-free, and vegan. This rich, super chocolatey fudge will melt in your mouth!
Alright guys, ready for the EASIEST peppermint fudge that you’ve ever heard of/seen/made?! I’m not exaggerating when I say that it can be prepped, in the fridge, and firming up in just 5 fast minutes.
Fudge is one of my favorite treats to make during the holidays to give to family and friends and I used to love making it back when I used lots of refined sugar and dairy in my treats. I had a favorite recipe, full of sweetened condensed milk and chocolate chips, that was sooo creamy and so delicious, but also loaded with SO much sugar!
I’m not sure I believed it was possible to create a healthier, paleo and vegan fudge recipe that was just as good as my old school fudge recipe. I certainly didn’t think it was going to be that easy to do, either.
Which is why I was beyond stoked when I managed to create this recipe for paleo and vegan chocolate fudge last year. It was everything I had dreamed of – smooth and creamy, with a rich chocolate flavor and a texture that melted in your mouth. It stoked on my love of chocolate fudge, and a few other versions (like this peanut butter fudge) have been created since.
Recently I was craving a peppermint chocolate treat, and of course, my mind went to creamy, melty, amazingly delicious fudge. Especially because is there anything more perfect for the holidays than chocolate peppermint fudge?! I think not.
Luckily, this recipe came together in no longer than five minutes, with just FIVE simple ingredients, and made a treat that totally hit the spot. Let’s talk though the SUPER simple recipe. First, whisk together coconut oil and maple syrup. Please don’t sub anything else for the coconut oil – the coconut oil is what helps this peppermint fudge firm up into a firm, yet melt-in-your-mouth texture. If you’re strictly anti-coconut flavor, opt for refined coconut oil.
For the maple syrup, honey or another liquid sweetener could be subbed if you’d like, but I prefer the maple flavor here. Of course, it’s not fudge without chocolate, so a good amount of cocoa powder joins the party, along with my creamy fudge secret weapon: nut butter!!! I used a mix of cashew butter and almond butter. The nut butter helps keep everything SUPER creamy and luscious.
Of course, you can’t have peppermint fudge without some peppermint extract. I used 1 teaspoon of extract, but I know some people like using peppermint oil which is much stronger. Make sure if you’re using oil that you just use a few drops! To gussy up to the top a bit, I crushed up some candy canes that weren’t as junky as the rest I found, but to keep things totally clean, you can use cacao nibs on top for a bit of crunch.
It only takes a few minutes to whisk the ingredients together and pour into a tin to set, and then the waiting game begins. It took mine about an hour to set, I’d say. You can put in the freezer too, to speed up the process. But let’s be honest: I’ve had people tell me they’ve eaten my classic chocolate fudge while it was still liquid with a spoon. #nojudgement
This Chocolate Peppermint Fudge is the holiday treat we all dream of. It’s rich and supremely chocolate, super fudgy and melt in your mouth, with a bright and frosty peppermint flavor that just tastes like the holidays. This peppermint fudge is perfect for gifting, or for keeping at home with the family to enjoy with your hot chocolate while you sit around the fire :) however you devour it, enjoy!
Remember to #bakerita if you try the recipe!
Easy Chocolate Peppermint Fudge
- ½ cup (112g) refined coconut oil
- ¾ cup (72g) cocoa powder preferably Dutch-processed
- ¾ cup (192g) creamy almond butter or nut butter of choice
- ⅓ cup (104g) maple syrup can also use honey
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract optional
- ⅛ teaspoon salt optional
- 2 tablespoons crushed peppermint candies OR crushed candy canes OR cacao nibs optional
- Line a small baking pan with foil or parchment paper - I used a 9x5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.
- Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the maple syrup to combine, and then whisk in the cocoa powder, nut butter, peppermint extract, and if using, vanilla extract and salt, until completely smooth.
- Pour mixture into the prepared pan. Sprinkle with crushed peppermint candies or cacao nibs if desired. Refrigerate until chilled and firm, about 2 hours.
- Using a sharp knife, cut into squares. Store in an airtight container in the refrigerator.
Total time does not include time for fudge to set.