Easy Vegan Peppermint Fudge.
Festive dairy free and vegan peppermint fudge is fun for the holidays! This treat is one that everyone loves!
Ingredients
- 13.5 ounces full fat coconut milk chilled - you could also use coconut cream
- ¾ cup confectioner's sugar
- 3 cups dairy free dark chocolate chips I used PASCHA Chocolate 85%
- ¼ teaspoon peppermint extract optional
- 3 candy canes crushed
Instructions
- Chill the can of coconut milk in the refrigerator overnight.
- Line an 8x8 inch square pan with parchment paper so that it hangs over the edges of the pan.
- Open the chilled coconut milk and drain out about 2-3 tablespoons of the really thin liquid. Put the rest of coconut milk in a sauce pan and heat over medium low heat. Sift in the confectioner's sugar and whisk thoroughly to combine. Do not boil.
- Add the dairy free dark chocolate chips and stir well until they are fully melted.
- Remove the pan from the heat and stir in the peppermint extract if you are using it.
- Pour the mixture into the prepared pan and spread out evenly with a spatula. Let it sit at room temperature for about 30 minutes.
- Put the pan in the refrigerator and chill for two hours or until the fudge is firm.
- Use the parchment paper to remove the fudge from the pan. Sprinkle the crushed candy canes on top, then slice into squares.
- Store in the refrigerator.
Notes
Store fudge in the refrigerator. It will stay fresh for 5-6 days. You can also freeze this fudge.
This recipe makes 36 squares of fudge. Nutrition facts are for one square of fudge.
I used very dark chocolate chips. If you use lighter chocolate chips, this fudge may not set - I did not try it with semi-sweet or even milk chocolate chips. Dark chocolate is what worked for me.
Nutrition
Calories: 110kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 5gSodium: 1mgPotassium: 23mgFiber: 1gSugar: 10gVitamin C: 0.1mgCalcium: 21mgIron: 1.4mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!