Easy Mint Chocolate Fudge Recipe
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.
- 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
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.
If you are not dairy-free or vegan, you can replace the coconut milk with heavy cream.
If you are on a sugar-free diet, you can replace the sweetener with a liquid sugar-free sweetener.
If you are on a nut-free diet, use tahini or sunflower seed butter instead of almond butter.
You can find this recipe and more delicious dessert recipes in my cookbook, The Vegetarian Family Cookbook, available wherever books are sold.
Serving: 3pieces | Calories: 767kcal | Carbohydrates: 56g | Protein: 17g | Fat: 64g | Saturated Fat: 34g | Sodium: 90mg | Potassium: 1013mg | Fiber: 16g | Sugar: 27g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 7mg