Peppermint Fudge
This easy homemade Peppermint Fudge is smooth and creamy with crunchy peppermint candy pieces in every bite! It's a decadent holiday treat that everyone will want in their stocking. Plus, this fudge recipe is super easy to make and is naturally gluten-free, refined sugar-free, vegan dairy-free and easily paleo, low carb or keto.
Ingredients
- 1 cup coconut butter , also known as (coconut manna)
- 1/4 cup vegan butter , you can also sub with refined coconut or ghee if you're not dairy-free. Unsalted butter works too.
- 1/2 cup maple syrup , for low carb/keto, sub with Lakanto sugar-free maple syrup or yacon syrup
- 1/2 cup creamy cashew butter , or sub with another nut butter or seed butter of your choice.
- 1/3 cup cacao powder , or unsweetened cocoa powder
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/8 tsp fine sea salt
Optional
- 2 tbsp crushed peppermint candies or crushed candy canes (use sugar-free / no sugar candy canes or hard peppermint candies of choice. A few vegan / organic compliant brands are Yum Earth, Sweet Organics, or 365 Wholefoods. You can also omit if preferred.
Instructions
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Line a 9x5” loaf pan with parchment paper.
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Melt coconut butter and coconut oil in a heat-safe bowl in the microwave in 20 second increments or in a saucepan over medium-low heat.
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Whisk in the maple syrup and cashew butter until smooth. Add cacao powder, peppermint extract, vanilla and salt, and whisk until smooth and combined.
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Transfer the mixture into the lined pan in a smooth and even layer. Add optional crushed candies evenly over the top and place the pan in the freezer for 30 minutes, or until fudge is set.
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Remove your fudge from the pan and use a sharp knife to cut it into even squares.
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Store in an airtight container in the refrigerator.