4drops peppermint oil or 1/2 tsp peppermint extract
1tspsea salt + more for tasting
Line an 8x8 pan with parchment paper, or a 9x5 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
Peppermint Mocha Fudge (Vegan, Paleo)
Amount Per Serving
Calories 243Calories from Fat 144
% Daily Value*
Saturated Fat 10g63%
Vitamin A 19IU0%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.