Healthy Chocolate Peppermint Fudge
I’m in a season of celebrating and we’re quickly heading into the holiday season when treats will be plentiful. While I love indulging, I also would like to stick with healthier-for-me recipes and this healthy chocolate peppermint fudge is a fun recipe you will want to try.
I LOVE that the ingredients aren’t obscure. I’m a huge chocolate fan, but throw in peppermint and I can’t hold back. This recipe is for 12.
Ingredients for Healthy Chocolate Peppermint Fudge
- 1/2 cup coconut oil (measured solid)
- 2/3 cup cashew butter
- 2 tablespoons almond butter
- 1 teaspoon vanilla
- 1/2 cup pure maple syrup
- 3/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon peppermint extract
How to make this Chocolate Peppermint Fudge:
- In a small pot combine your coconut oil, cashew butter, almond butter, vanilla and syrup.
- Heat over medium to low heat until everything starts to melt. I try to keep the heat lower since you don’t want this to boil or get too hot. Whisk to combine and make sure you don’t bring it to a boil.
- Add in the cocoa powder and peppermint extract. Remove your pan from the heat and whisk until smooth.
- Line an 8×4 pan with parchment paper and pour the mixture into the pan. (This is a loaf pan, but the perfect dimensions.)
- Smooth it out with a silicone spatula and sprinkle the sea salt evenly over the mixture.
- Place in the freezer for 90 minutes to set.
- Remove from freezer, cut into squares and enjoy!
- Store in the freezer.
Makes 12 squares.
You know what’s fun about chocolate and making a batch of this fudge? You can easily store it or gift it. This recipe doesn’t take too long to make, and it only takes about an hour and a half in the freezer to set. You’re going to store it in the freezer (which means, it’s a little less tempting to eat the whole batch since you have to remember it’s in the freezer.) But freezing also means it’s going to keep a little longer.
Cashew Peppermint Fudge
A healthier chocolate peppermint fudge!
Ingredients
- 1/2 cup coconut oil (measured solid)
- 2/3 cup cashew butter
- 2 tablespoons almond butter
- 1 teaspoon vanilla
- 1/2 cup pure maple syrup
- 3/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon peppermint extract
Instructions
In a small pot combine your coconut oil, cashew butter, almond butter, vanilla and syrup.
Heat over medium to low heat until everything starts to melt. I try to keep the heat lower since you don’t want this to boil or get too hot. Whisk to combine and make sure you don’t bring it to a boil.
Add in the cocoa powder and peppermint extract. Remove your pan from the heat and whisk until smooth.
Line an 8×4 pan with parchment paper and pour the mixture into the pan.
Smooth it out with a silicone spatula and sprinkle the sea salt evenly over the mixture.
Place in the freezer for 90 minutes to set.
Remove from freezer, cut into squares and enjoy!
Store in the freezer.
