This 4-ingredient White Chocolate Peppermint Fudge recipe makes for a perfect winter treat! It is dairy-free, gluten-free, and tastes better than old fashioned fudge. Pair with my healthy brownies and crockpot hot cocoa for a great assortment of treats!
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 backup plan on selling you this super easy dessert that uses a coconut base:
Did you know that coconut is full of healthy fat, and eating healthy fat promotes weight loss?
Yep, sure does!
Why Make Peppermint Fudge
Whether you love chocolate, or you’re trying to be healthy, this dessert is for you. It’s even suitable for the allergy folks! This peppermint fudge is:
- Easy. Made with only 4 simple ingredients you likely already have in your kitchen! A perfect recipe for a pantry challenge!
- Has no added sugar.
- Picky-eater approved! My step-mom said, “This is what Christmas should taste like, ” and she doesn’t even like candy!!
- Quick. It only takes 15 minutes to make!
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.
What is in Peppermint Fudge?
This recipe uses 4 simple, real food ingredients:
- White Chocolate. I used the white baking bar, but chips will work!
- Shredded Coconut. Unsweetened works best, and you can use coconut cream if you happen to have it.
- Peppermint Extract.
- Stevia. Unflavored preferably, but vanilla is an option too!
You can also add crushed Peppermint Candies on top for garnish if you’d like the extra crunch factor!
How to Make Easy Peppermint Fudge
Making peppermint fudge is SO easy:
- Melt the chocolate in a small saucepan over medium heat.
- Process the coconut in a food processor.
- Combine everything in a bowl, pour into a mold and allow to cool in the fridge.
Tips for Making White Chocolate Peppermint Fudge
- 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.
- I used unflavored stevia, but vanilla stevia would be really good too!
- If you don’t want to add crushed candies on top, consider diced cranberries or a pinch of sea salt!
Tools for Making Peppermint Fudge
- You’ll need a food processor to make this fudge recipe. A food processor is able to shred the coconut flakes into coconut butter. This is the one I have that I highly recommend!
- The molds I prefer to use to make fudge are mini-loaf pans like these. A full batch will create a taller fudge, 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.
More of my favorite easy desserts
- Pumpkin Fudge
- Healthy Chocolate Chip Cookies
- Homemade Fruit Pizza
- Chocolate Covered Pretzels
- Healthier Sugar Cookies
- Chocolate Pie
- Apple Slab Pie
- 4 oz white chocolate
- 1 cup unsweetened shredded coconut
- 2 tsp peppermint extract
- 20 drops stevia
- crushed peppermint candies (optional, for garnish)
- In a food processor, blend the shredded coconut on low until it becomes coconut butter. This will take 3-18 minutes.
- Meanwhile, in a double boiler over medium heat, melt chocolate.
- Also meanwhile, prepare your mold by lining the bottom and sides with parchment paper, allowing extra to hang over as "handles" as you un-mold.
- When the chocolate is melted and the shredded coconut is butter, add the coconut to the bowl of chocolate.
- 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, using a sharp 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.