Dark Chocolate Peppermint Fudge
I’m a lifelong chocoholic. To me, there’s nothing better than rich, creamy fudge. The inner child in me wants this all the time; the healthy adult in me wants it a little less sugar laden.
Here’s a version that satisfies both. Trust me, you’d never know it was healthy!
This is a large recipe, to accommodate an 8x8 pan. Fear not, since it’s totally freezable. But if you want to halve the recipe, simply make it in a smaller dish, like a 9x5 loaf pan.
Dark Chocolate Peppermint Fudge
Makes 30-36 pieces
Special equipment: none
Freezable: yes
Ingredients:
1 cup refined coconut oil, melted
1 ½ cups cocoa powder
1 ½ cups creamy almond butter, preferably raw/unroasted*
⅔ cup maple syrup
2 teaspoon peppermint extract
2 teaspoon vanilla extract
¼ teaspoon fine sea salt
2 natural candy canes, crushed, for garnish
*Raw almond butter has a more subtle flavor to complement the chocolate
Directions:
Line an 8x8 baking pan with parchment.
To a large bowl, add coconut oil cocoa powder, almond butter, maple syrup, peppermint extract, vanilla extract, and sea salt. Stir until smooth.
Spread mixture into prepared baking dish. Sprinkle with about ⅔ of the candy cane, reserving some to garnish again once it’s out of the fridge (as some of the pieces will sink in). Chill fudge 2 hours.
Remove from fridge, and sprinkle more candy cane over the top. Cut into squares and enjoy! Store in the refrigerator up to 1 week.