I’ve got two words for you.
Do I really need to say more?
Just in case there’s a grinch or two out there, I’ve got a back up plan on selling you this super easy dessert.
Did you know that coconut is full of healthy fat, and eating healthy fat promotes weight loss?
Yep, sure does.
So whether you love chocolate, or you’re trying to be healthy, this dessert is for you. It’s even suitable for the allergy folks too!
This easy five-ingredient peppermint fudge contains no dairy, no added sugar and no gluten. And it will win over even the toughest critics.
My step-mom said, “This is what Christmas should taste like, ” and she doesn’t even like candy!!
This peppermint fudge is perfect to have on-hand for unexpected guests or to bring to a last-minute party. You can whip up a batch in less than 15 minutes WHILE you’re cooking dinner. Store it in the fridge until your guests arrive or when you’re ready to head out the door.
Besides, this recipe only calls for only five ingredients and you real foodies likely have everything in your kitchen already! Perfect for a pantry challenge! 😉
- In a double boiler over medium heat, melt chocolate and coconut cream concentrate while stirring occasionally.
- Meanwhile, prepare your mold by lining the bottom and sides with plastic wrap, allowing extra to hang over as "handles" as you un-mold.
- When most of the mixture is melted, reduce heat to low and add stevia and salt. Mix well.
- Turn the heat off and add the vanilla, stirring well to incorporate.
- Carefully pour the mixture into the mold and gently tap the sides to create a flat surface.
- If desired, sprinkle crushed peppermint candies on top, pressing just lightly into the fudge.
- Allow to cool in the fridge for at least one hour before serving.
- Remove the fudge and container from the fridge and allow to come to room temperature for about five minutes.
- On a cutting board and using a serrated knife (NOT a chef's knife), press down to cut into approximate 1" squares, or other similar size depending on the mold you used.
- Store in the fridge in a covered container.
Additional Recipe Notes
You can make traditional fudge with dark chocolate too. Simply substitute semi-sweet, milk or dark chocolate for the white chocolate and follow the rest of the directions as written.
Adding salt at the end of the recipe gives the fudge a definitely “salt” taste, which compliments the fudge really well. If you’d like the salt to be less obvious, add it at the beginning with the chocolate and coconut cream concentrate.
I prefer to use mini-loaf pans like these to make fudge, especially since I already have them on hand. A full batch (as written above) will create tall fudge (like below), while a half batch will create a slightly shorter fudge. Both are delicious, so judge size based on how rich the fudge will turn out.
If you don’t have mini-loaf pans, an 8″x8″ glass dish would work just as well.