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peppermint fudge recipe

Easy Vegan Peppermint Fudge.

Festive dairy free and vegan peppermint fudge is fun for the holidays! This treat is one that everyone loves!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword peppermint chocolate desserts, vegan fudge
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 36 pieces
Calories 110 kcal



  1. Chill the can of coconut milk in the refrigerator overnight.

  2. Line an 8x8 inch square pan with parchment paper so that it hangs over the edges of the pan.
  3. 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.

  4. Add the dairy free dark chocolate chips and stir well until they are fully melted.
  5. Remove the pan from the heat and stir in the peppermint extract if you are using it.

  6. Pour the mixture into the prepared pan and spread out evenly with a spatula. Let it sit at room temperature for about 30 minutes.
  7. Put the pan in the refrigerator and chill for two hours or until the fudge is firm.
  8. Use the parchment paper to remove the fudge from the pan. Sprinkle the crushed candy canes on top, then slice into squares.
  9. Store in the refrigerator.

Recipe 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 Facts
Easy Vegan Peppermint Fudge.
Amount Per Serving
Calories 110 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Sodium 1mg0%
Potassium 23mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin C 0.1mg0%
Calcium 21mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.