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Get ready to satisfy your holiday chocolate cravings with this Super EASY Peppermint Mocha Fudge!! Creamy, rich, and bursting with festive flavor, this treat will be your new go-to for gifting, cookie exchanges, or just sneaking a little piece after dinner. You’ll never guess it’s dairy free, vegan, and Paleo!
It’s truly the Most Wonderful Time of the Year!!! Around here, I’m enjoying a steady rotation of Healthy Holiday Desserts and cozy soups. As a nutritionist, I love creating treats that taste indulgent but still use wholesome, nourishing ingredients. Chocolate, peppermint, and coffee are my favorite winter flavors, and this fudge brings them all together beautifully.
I always love keeping a rotation of my favorite holiday treats, like Peppermint Frosted Brownies, Almond Fudge, and the new Pumpkin Chai Cookies. Now, this Peppermint Mocha Fudge has officially joined the lineup of favorites!
Why You’ll Love It
- Only a handful of clean, simple ingredients
- Ultra creamy and perfectly rich without being too sweet
- No fancy tools needed, just melt, pour, and chill
- Freezer friendly for make ahead holiday prep
- Perfect for gifting or cookie exchanges!!
How to Make It
In a saucepan or double boiler, melt together dairy free chocolate chips, full fat coconut milk, maple syrup, peppermint extract (or essential oil), and instant coffee granules. Stir gently until the mixture is smooth and glossy.
Line an 8×8 pan with parchment paper, pour in the melted fudge mixture, and smooth out the top. Sprinkle with a pinch of sea salt for that sweet salty balance. Chill for at least two hours until set, then slice into squares. For a festive touch, add crushed candy canes on top before serving!!
It’s really that easy. No complicated steps or special equipment. Just melt, chill, slice, and enjoy. If you’re serving this to kids, feel free to skip the coffee. We don’t need any little caffeine fueled elves running around!
Line your pan well: A parchment paper sling makes it super easy to lift the fudge out once it’s chilled.
Tips for Perfect Peppermint Mocha Fudge
Use quality chocolate: Look for dairy free chocolate chips with clean ingredients for the best texture and flavor.
Don’t overheat: Melt everything slowly over medium heat to avoid seizing the chocolate.
Add flair: Crushed candy canes, a drizzle of melted white chocolate, or extra sea salt flakes make a fun and festive topping.
Freeze for later: This fudge freezes beautifully, just store slices in an airtight container for up to 3 months.
This recipe is truly a holiday lifesaver! Simple, rich, and so full of that peppermint mocha magic. Make a batch (or two) to share with friends, neighbors, or anyone who loves chocolate as much as you do.
If you’re making these Peppermint Mocha Fudge bites, you might love even more holiday-worthy treats in my Free Holiday Entertaining Guide. It is packed with festive desserts, appetizers, and brunch ideas!
Enjoy, my friends!!
Peppermint Mocha Fudge (Vegan, Paleo)
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
would coconut cream work in this recipe instead of the coconut milk? that’s all I have at the moment. thanks
I donāt think so, unfortunately. Iāve never tried it that way. But the coconut milk helps to harden the fudge when itās refrigerated or at room temperature. The heavy cream wonāt do the same.
I am so sorry! I mis-read this comment. Yes!! Coconut Cream would work. I read it as heavy cream at first.
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!!!
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!
What brand of vegan chocolate chips did you use?
Enjoy Life!
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!!
Do you know how long this lasts sitting stored in the fridge? Planning on making ahead of time for Christmas goody baskets! š
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.
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.
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. š
Yum, I like the look of these! Does it have a lot off coconut taste?.
No coconut taste at all!!!