This Chocolate Peppermint Fudge is as easy as 1,2,3…literally! Mix your ingredients, let it set, and then you’re ready to enjoy.
This recipe is short and sweet, so I’m going to keep this post like that too 😉
I used to love fudge as a child. However, it’s (1) not very vegan-friendly, and (2) traditional recipes just seem way too sweet for me now.
Fear not, my fudge-loving friends! This recipe requires only 3 simple and healthy ingredients and has the perfect amount of sweetness to it.
All you’re going to need is some Vegan Chocolate, a Nut or Seed Butter, and some Peppermint Extract! I added a crushed Candy Cane on top of my fudge for some extra pizzaz, but I’ll leave the topping choices up to you.
I’ve been loving this creamy, chocolatey fudge as both a small afternoon pick-me-up and an evening treat. It’s cool and refreshing, and I love how it doesn’t give me a tummy ache after I eat it as well 🙂
A Few Final Thoughts:
- This recipe is SO versatile! Feel free to use any nut or seed butter of your choosing, and go crazy on the toppings. Cacao nibs, Hemp Seeds, or even Goji Berries would all be delicious!
- You can store this fudge in either the fridge or the freezer. I prefer to keep mine in the fridge as it is already very soft and creamy, but if you want a former bite, keep it in the latter.
- To keep this recipe refined sugar free you can use this chocolate made with Coconut Sugar, or this brand sweetened with Stevia.
3 Ingredient Chocolate Peppermint Fudge
This Chocolate Peppermint Fudge is as easy as 1,2,3...literally! Mix your ingredients, let it set, and then you're ready to enjoy.
- 1/2 cup Vegan Chocolate Chips (or chopped Chocolate)
- 1/2 cup Nut or Seed Butter
- 1/2 tsp Peppermint Extract
- 1/2 tsp Vanilla Extract (optional)
- Optional Toppings: Crushed Candy Cane, Cacao Nibs, Hemp Seeds, etc!
Using a double boiler or microwave method*, melt your chocolate until smooth and creamy.
Add in the Nut or Seed Butter and flavor extracts and stir well.
Transfer to a bread loaf pan or small dish lined with parchment paper, and spread evenly. Top with any toppings, if desired.
Let sit in the freezer for 45 minutes, until firm. Remove from the pan, chop as desired, and store in the freezer or fridge for up to 10 days.
I used these Vegan chocolate chips to make this recipe, but any will do.
I prefer the taste of this fudge best when made with Almond Butter, Cashew Butter, or Sunflower Butter, if you are nut-free.
* To melt chocolate in the microwave, simply add your chips to a microwave-safe bowl, then microwave at 30 seconds intervals, stirring in between. Your chocolate will be ready when there are a few small chunks left - just stir it a bit more, and the heat from the rest of the chocolate will melt them as well!
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