Looking for an easy peppermint fudge that tastes rich, creamy, and is dairy-free? Then you're going to love this easy peppermint fudge! It's a no-bake fudge made with rich dark chocolate, no gluten, no dairy, and no fuss. You just need ten minutes of hands-on time, a few hours of refrigeration time, and that's it. The texture is silky smooth and truffle-like, the peppermint is refreshing without being overpowering, and it's great for gift-giving. It's the perfect healthier treat and a great addition to your holiday table. And if you like no-bake treats like this, make sure you try my Chocolate Peanut Butter Balls!
Why You'll Love This Recipe
- Dairy-free and gluten-free - great for people with food sensitivities
- No refined sugar - sweetened with maple syrup (see notes on choosing chocolate chips)
- No-bake and foolproof - just 10 minutes of work and sets with refrigeration
- Rich and creamy - silky smooth and decadent
- Perfect for gifting - cut into squares and wrap it in a candy gift box with a pretty ribbon
- Kid-friendly - flavored with just enough peppermint
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Ingredients For Healthier Peppermint Fudge
Here's what you need to make this fudge:
- Dark Chocolate Chips (70-72% cacao): Gives richness and structure. I like Hu chocolate gems and Just Date chocolate chips. If you want to keep this refined sugar-free, look for chocolate chips sweetened with dates, coconut sugar, or low/no-calorie sweeteners such as monkfruit or stevia. Avoid chocolate with added oils, as this can make your fudge come out too soft and oily.
- Full-Fat Coconut Milk: Use the thick, creamy canned version, not the boxed coconut beverage.
- Maple Syrup: Naturally sweetens and keeps the fudge smooth. Use pure maple syrup with no additives.
- Peppermint and Vanilla Extract: Adds that zingy, minty holiday flavor, and the vanilla helps balance it out.
- Crushed Peppermint Candy (optional): To make it look festive and add a tiny bit of crunch.
How To Make Peppermint Fudge
Making this fudge is very simple and takes just about 10 minutes of hands-on time. You'll melt the chocolate and coconut milk, whisk in the maple syrup, peppermint, and vanilla, and pour it into a parchment-lined loaf pan. Sprinkle the top with some crushed peppermint candy, refrigerate for a few hours, and it's ready to enjoy!
Step 1: Gently melt the chocolate and coconut milk together.
Step 2: Add in the peppermint, vanilla, and maple syrup and stir until smooth.
Step 3: Pour the melted chocolate into a loaf pan lined with parchment. Sprinkle the top with crushed peppermint candy.
Step 4: Refrigerate for at least four hours, until it's firm enough to slice. Cut into 10 squares.
Storing Your Fudge
This will keep in the refrigerator for 1-2 weeks in an airtight container. Freeze it for up to 3 months tightly sealed, and thaw it in the refrigerator for the best texture.
Top Tips
- Melt the chocolate low and slow
- Don't use low-fat coconut milk and don't overmeasure
- Use canned coconut milk, not the coconut beverage
- Stir your coconut milk well before measuring to incorporate the fatty cream on top
- Let the fudge set for a minimum of four hours in the refrigerator
- Don't use the soft peppermint candies because they melt on the fudge
- Use good-quality chocolate with at least 70% cocoa
- Sweeten with pure maple syrup that contains no additives
FAQ
This can happen if you use low-fat coconut milk or the boxed beverage kind. Stick to full-fat versions, and make sure you don't overmeasure your liquids. Also, avoid using chocolate chips that contain oils.
Absolutely! If you don't want any crunchy bits on top and just want that silky smooth fudge, feel free to skip the candy sprinkle on top.
You sure can! Use an 8x8-inch square pan, and be sure to increase the chill time by at least 60 minutes.
More No-Bake Dairy-Free Desserts
Peppermint Fudge (dairy-free, gluten-free, healthier)
Equipment
- 1 loaf pan
Ingredients
- 1 ½ cup dark chocolate chips see above for suggestions
- ½ cup canned full fat coconut milk
- 2 tablespoons pure maple syrup
- 1 ½ teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 2-3 peppermint candies or candy canes Optional, crushed into small pieces
Instructions
- Add your chocolate and coconut milk to a small saucepan and place over low heat. Be sure to stir your coconut milk well before measuring to incorporate the fatty cream with the liquid.
- Stir often and cook until the chocolate is completely melted and the mixture is smooth and creamy. Be sure to scrape the bottom and sides of the pan.
- Once the chocolate is melted and the mixture is smooth, remove the pan from the heat and stir in your peppermint, vanila, and maple syrup.
- Line a loaf pan with parchment paper, allowing the extra paper to hang over the sides. This will help you lift the fudge out once it's set. Pour the fudge in and spread it out evenly in the pan. Sprinkle with peppermint candies if using.
- Place the fudge in the freezer, and freeze it for 4 hours.
- Once the fudge is set, cut it into 10 equal squares and enjoy!
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