Mint Chocolate Freezer Fudge (Vegan, Gluten-Free)
This delightful Mint Chocolate Fudge recipe is made with nutrient dense ingredients for a flavorful and guilt-free treat. With a perfect chewy texture, alongside notes of mint and cacao, you’re certain to come back for seconds. Naturally gluten-free and vegan. This recipe can also be found in my book, The Vegetarian Family Cookbook.
I’m a sucker for anything mint chocolate…and for healthy desserts that pack all of the flavor, but none of the guilt! Enter this delightful almond butter fudge recipe with cacao and peppermint. It has that delightful chewy texture you would come to expect from fudge but with none of the fuss! This easy and healthy fudge recipe is certain to impress the pickiest of eaters.
Features
- Super simple and easy to make.
- You only need one bowl!
- Packed with big mint and chocolate flavors.
- A beautifully chewy and satisfying texture.
- Protein and fiber-rich.
- Gluten-free, vegan, dairy-free, soy-free and refined sugar-free.
Ingredient Notes and Substitution Suggestions
Almond butter: Choose a nice thick and creamy almond butter for best results. If you’re on a nut-free diet, sunflower seed butter or tahini make perfect replacements.
Cacao or cocoa powder: Either cacao or cocoa powder work perfectly here, though I tend to opt for cacao powder for the additional nutritional benefits. This provides a wonderful rich chocolate flavor.
Coconut oil: This ingredient really contributes to the texture of this recipe with both the chewiness and the silky smooth texture. Melted cocoa butter would make a suitable replacement, if need be.
Maple syrup: While any liquid sweetener will work in this recipe, we are partial to the slight vanilla notes that maple syrup contributes. But, raw honey, agave syrup or liquid sugar-free sweeteners will work well if you’re in need of a suitable replacement.
Coconut milk: Coconut milk really gives this fudge recipe it’s wonderful creaminess. If you are not on a dairy-free or vegan diet, heavy cream can be used instead.
Peppermint extract: Here’s where the mint comes from. Peppermint extract really adds the perfect amount of mint flavor to the chocolate in this recipe. Use pure peppermint extract for the best results, but in a pinch, peppermint essence or flavoring will work, too.
Sea salt: Salt is highly underrated in dessert recipes! The slightest pinch of sea salt in this recipe simply emphasizes all of the beautiful flavors throughout this fudge, but can be omitted if you are out or on a low-sodium diet.
For full ingredients list and instructions, refer to the recipe card toward the bottom of this post.
How-to Make Step-by-Step
Step 1: Combine all ingredients in a mixing bowl. Mix until smooth.
Step 2: Pour into a baking pan.
Step 3: Freeze for at least 4 hours.
Step 4: Enjoy!
FAQ and Expert Tips
How do I store this fudge?
This fudge can be kept at room temperature for about 10 minutes before it begins to soften. Keep stored in the freezer in freezer safe bags or containers until ready to eat, up to 2 months.
More Easy Dessert Recipes
Gingerbread Freezer Fudge (Vegan + Gluten-Free)
Chai-Spiced Cacao Nib Brownies (Gluten-Free)
Peanut Butter Cacao Nib Coconut Flour Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Easy Mint Chocolate Fudge Recipe
Ingredients
- ¾ cup unsweetened creamy almond butter
- ½ cup + 1 tablespoon cacao or cocoa powder
- ½ cup coconut oil unrefined or refined
- 1/2 cup maple syrup or honey/agave syrup
- 1/2 cup full fat coconut milk from a can
- 1 ½ teaspoons peppermint extract
- ⅛ teaspoon sea salt or pink salt
Instructions
- Grease or line an 8 x 8" baking pan with parchment paper. Set aside.
- In a large mixing bowl, combine all ingredients. Whisk until smooth.
- Pour the fudge batter into the prepared baking pan. Freeze overnight or for at least 4 hours before slicing and serving.
- Keep stored in the freezer in freezer safe containers or bags for up to 2 months.
Notes
Nutrition
Recommended Products
A tasty cool treat for summertime. I enjoyed these. Definitely recommend lining the pan with parchment, and also recommend eating them with a utensil instead of your hands if you don’t want to get messy. The recipe says you can leave at room temp for 10 minutes but I wouldn’t do that if it’s very warm in your house, as they soften quickly.