Super EASY Peppermint Mocha Fudge that is sure to satisfy your sweet tooth during the Holidays! You and your guests will never guess this recipe is dairy-free, Vegan, and Paleo.
It’s the Most Wonderful Time of the Year!!! I am enjoying a steady diet of Healthy Holiday Desserts and Soup. It’s all about balance, right??? This nutritionist is on board!
My mouth wants all the chocolate. It happens often, but this whole holiday thing really gets me in the chocolate mood. And with the holidays around the corner, I have been dreaming up so many ways to combine my favorite flavors without getting crazy on a sugar high. Coffee, peppermint, and chocolate are just a few of my favorite things in the winter. Funny that I only crave peppermint during this time of year. I satisfy these with my healthy variations of Peppermint Frosted Brownies or the BEST Paleo Chocolate Cake, and now…. this fudge.
You know what else makes me happy? Fudge makes me happy. So does guilt-free fudge, the kind that doesn’t hurt my stomach after eating a small slice, or is so ridiculously sweet that I can’t even have more than one bite. So if this speaks to you and you’re anything like me in the dessert department, I introduce to you: YOUR NEW FAVORITE CHRISTMAS FUDGE!! With all the right flavors, I can assure you this will be a batch of fudge you will want to make over and over again.
How to make Peppermint Mocha Fudge
This is seriously one of the easiest recipes EVER! We start by gathering up our ingredients:
- Dairy-Free Chocolate Chips (I love EnjoyLife brand)
- Full Fat Canned Coconut Milk
- Real Maple Syrup
- Peppermint extract or Peppermint Essential Oil
- Instant Coffee granules
Next we melt all ingredients together over a double boiler or in a saucepan (I promise you either one works fine) over medium heat. While you’re stirring and the mixture is melting, prepare your pan. Use an 8×8, or double the recipe and use a 9×13 pan to make more fudge. Create a sling using parchment paper, so that part of the parchment paper can hang over the sides for easy removal.
Pour the mixture in the prepared pan.
Smooth it out and sprinkle some sea salt over the chocolate. Now the hardest part. Waiting!! Let the pan chill in the fridge for at least 2 hours. Then remove to slice it up
I also sprinkled some crushed candy canes for a little festive flair. Totally optional, but I love the look!!
Cookie exchange anyone? This is a total, last minute, easy recipe that is only a few ingredients. No special tools and techniques, just melting of the chocolate and stirring. Oh and slicing it up. So get on it, make this for your favorite people, serve it to the neighborhood, coworkers, or whoever wants fudge in their life. And in case you are wondering, you can also cut the instant coffee to serve to kids. We certainly don’t want them buzzing around!
Enjoy my friends!
P.S. If you are looking for more of this ridiculously tasty flavor combo of Chocolate and peppermint, you’ll love these Double Chocolate Peppermint Cookies (Paleo)!
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Peppermint Mocha Fudge (Vegan, Paleo)
Only a handful of ingredients and less than 10 minutes of prep time is all you need for this super simple Peppermint Mocha Fudge! You won't believe it's Paleo and Vegan.
- 2.5 cups semi-sweet chocolate chips use this brand for Paleo, Vegan
- 1/2 cup full fat canned coconut milk
- 1 tbsp instant coffee granules
- 4 drops peppermint oil or 1/2 tsp peppermint extract
- 1-4 tbsp maple syrup*
- 1 tsp sea salt + more for tasting
Line an 8×8 pan with parchment paper, or a 9×5 inch bread pan with parchment paper. Let the parchment paper go over the sides to create a sling. Lightly coat with non-stick spray.
Melt chocolate chips, coconut milk, instant coffee, syrup, and peppermint extract over medium low heat in a small sauce pan. This will take anywhere from 7-12 minutes. Taste to see if more maple syrup is needed for your level of sweetness. I only used 1 tbsp. Start with 1 and add in additional syrup to taste. Finally, add in tsp salt.
Gently pour melted chocolate into your pan. Top with more sea salt.
Refrigerate for at least two hours, or until firm. Remove from pan and slice into small squares.
Serve cold or at room temperature.
*Adjust the maple syrup tp your taste. I used only 1 tbsp
Yum, I like the look of these! Does it have a lot off coconut taste?.
No coconut taste at all!!!
Anaëlle Bacquet says
Can I use some other vegetal milk? Like rice or cashew? I can’t find full fat canned coconut milk anywhere and i’m craving for this recipe!
Yes, you can try that. My only concern is that the fat helps to bind the fudge and it might not have the same consistency.
anaëlle Bacquet says
It worls perflectly, The taste was delicious. The water and oil phase in the cashew milk separate a bit but it was only an aestetic matter. 🙂
Do you know how long this lasts sitting stored in the fridge? Planning on making ahead of time for Christmas goody baskets! 🙂
It’s great for at least a week! I haven’t kept it longer, but I would stick to a week in advance just to ensure it tastes great.
How long can you store fudge Could you freeze fudge Looks very yummy!
Thanks for great recipe
It will store in the fridge for about 2 weeks, and definitely can freeze!!
What brand of vegan chocolate chips did you use?
Will this recipe work without the coffee granules? My boys do not like the taste of coffee in recipes and would like to make this for them. Thank you!
Sure, you can omit the coffee!
I am licking the bowl right now and it tastes AMAZING!! Question though, did you mean 1 full tsp of salt in the recipe? That’s around 2000 mg of sodium so I don’t know that it would come out to 5 mg per serving. I used 1/4 tsp and it was plenty salty. Didn’t even really need that much. But it is FABULOUS, thank you!!!
would coconut cream work in this recipe instead of the coconut milk? that’s all I have at the moment. thanks
Amy Rains says
I don’t think so, unfortunately. I’ve never tried it that way. But the coconut milk helps to harden the fudge when it’s refrigerated or at room temperature. The heavy cream won’t do the same.
Amy Rains says
I am so sorry! I mis-read this comment. Yes!! Coconut Cream would work. I read it as heavy cream at first.