1
In a food processor, blend the shredded coconut on low until it becomes coconut butter. This will take 3-18 minutes.
2
When the chocolate is melted and the shredded coconut is butter, add the coconut to the bowl of chocolate.
Mix
3
Carefully pour the mixture a mold and gently tap the sides to create a flat surface. 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.
4
Remove the fudge and container from the fridge and allow to come to room temperature for about five minutes. On a cutting board, using a sharp knife, press down to cut into approximate 1″ squares, or other similar size depending on the mold you used.
Cut
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