It’s the first day of December, which means if you haven’t already started, it’s time to get festive. I love this time of the year and can’t wait to start holiday traditions with Theo. One of my favorite things about the holiday season is the baking. Holiday desserts are my favorite (besides lemony summer desserts, but we’re not there yet) and I can’t wait to share some of my favorite holiday recipes with you, starting with this chocolate peppermint fudge. It’s easy to let your sweet tooth get the best of you and go into a sugar coma for the month of December. I plan on sharing some yummy desserts that are lower in sugar and a bit healthier for the season. That being said, there’s nothing wrong with indulging here and there so don’t feel like you have to pass on all of the tasty seasonal treats.
This no-bake chocolate peppermint fudge is one of my favorite desserts to have on hand. I make different variations of it depending on the time of the year. Peppermint is one of my favorite flavors to incorporate into desserts but if you’re not careful it can be a bit overwhelming. This recipe has the perfect hint of peppermint to balance the chocolate flavoring. It’s sweet without being loaded with sugar. The cashew butter bumps up the protein and fat content, making this fudge the perfect after dinner treat. This is one of those desserts that is so much healthier than it tastes.
This recipe is easy, quick, sweet, and chocolatey, with the perfect amount of peppermint mixed in. Try it and let me know what you think.
Chocolate Peppermint Fudge
- ½ C Coconut oil
- 1 C Cashew butter or nut butter of your preference
- 2 T Coconut flour
- 4 chopped dates
- ¼ C maple syrup
- 3/8 tsp Peppermint extract
- 1/2 tsp Vanilla extract
- ½ C Cacoa powder or unsweetened cocoa powder
- ¼ tsp salt skip if your nut butter is salted
- Crushed peppermint pieces
Line an 8x8” baking pan with parchment paper
Melt coconut oil and cashew butter in a saucepan over medium low heat, whisking as it melts. When the mixture is smooth and creamy whisk in the coconut flour.
Add coconut cashew mixture to a food processor. Add chopped dates, maple syrup, cacao powder, peppermint extract, vanilla extract, and salt and pulse until smooth.
Pour mixture into your baking pan and top with peppermint pieces.
Place in the refrigerator to chill until firm, and enjoy. Store in the refrigerator so that the fudge maintains it’s firm texture.
This recipe is vegan, gluten free, egg free, dairy free, no bake
You can skip the stovetop step and just throw everything into the food processor if you’d like. I just think that the stovetop step helps make the fudge even creamier.
You can eliminate the maple syrup if you want to cut back on the sugar, your fudge just won’t be as sweet.