Just one of the many things that I love about the holidays is the tendency toward dense sweets. I’ve never been a cake girl, and aside from cookies, could forgo many baked treats. But I love rich, creamy, chocolaty, chewy … anything with both intensity of flavor and texture. To cater to my cravings and double up on the festivity, I combined two of my favorites, chocolate and mint, into these peppermint fudge bites.
The idea for fudge beckoned when I found out about the new Culinary Coconut Milk from So Delicious Dairy Free. Smaller than a typically can of coconut milk (11 ounces versus 14 ounces) yet touted as “an equivalent,” it certainly peaked my interest. It is indeed incredibly rich with a smooth, thick coconut cream, even at a relatively warm room temperature.
I like the milk alternative-style spout on the Culinary Coconut Milk, which is so much handier to use than a can (it reseals, so you can use a little and pop it in the fridge!). But be warned that once it enters the refrigerator, it will set up to become this luscious coconut cream (warm to make it “pourable” again, if desired – we love the cream!).
On the performance side, it does deliver. Very few ingredients, yet the coconut milk adds a deliciously rich consistency to everything it touches, including peppermint fudge bites. I call them fudge bites because I’m not totally comfortable classifying this treat as a traditional fudge. It is a little different, but still dense, chocolaty and oh so delightful. I trialed a few different fudge recipes, including this one – substituting my recipe for dairy-free sweetened condensed milk alternative using the Culinary Coconut Milk.
As you can see, it was as delicious as it was easy…
But I settled on sharing the recipe for these peppermint fudge bites because it is so easy, so tasty, and the minty vibe is so incredibly perfect!
Special Diet Notes & Options: Peppermint Fudge Bites
In general, these peppermint fudge bites are also soy-free, but some brands of chocolate do contain a small amount of the emulsifier soy lecithin. If needed, select brands like Enjoy Life and Cocoa Camino for completely soy-free.
- ⅓ cup full-fat coconut milk (such as So Delicious Original Culinary Coconut Milk)
- 4 teaspoons coconut oil
- ½ cup dairy-free semi-sweet or dark chocolate chips or chopped chocolate (see notes in post above)
- 1-1/2 cups powdered sugar
- ¼ cup cocoa powder
- ¼ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Chopped or crushed candy canes, for topping
- Heat the coconut milk and oil in a small saucepan over medium-low heat until hot and just barely beginning to bubble, but not fully boiling. Remove from heat.
- Place the chocolate in a bowl and pour the coconut mixture over top. Stir vigorously until all of the chocolate is melted.
- Stir in the extracts.
- Sift in the sugar and cocoa and stir until thoroughly combined. The mixture will be quite thick. Taste test, and if desired, add a little more sugar.
- Place 16 to 20 mini cupcake liners in a mini muffin tin (just to keep them in place. Spoon the fudge mixture into each cupcake liner, filling them about ⅔ to ¾ full, and smooth them out.
- Top with crushed candy cane, gently pressing it in.
- Let set up at room temperature, or chill to hasten the process. I'm not a fudge purist, I actually prefer my fudge bites chilled.