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Perfectly Peppermint Fudge Bites

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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.

Dairy-Free Peppermint Fudge Bites Recipe

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!).

So Delicious Dairy Free Culinary Coconut Milk 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.

Dairy-Free Peppermint Fudge

As you can see, it was as delicious as it was easy…

Dairy-Free Peppermint Fudge

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!

Vegan and Dairy-Free Peppermint Fudge Bites 3

Special Diet Notes & Options: Peppermint Fudge Bites

This recipe is naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, vegan and vegetarian. To keep it allergy “safe” look for chocolate or chocolate chip brands that fit your free-from needs. Enjoy Life Chips, Bars or Chunks, Cocoa Camino Chips and Scharffen Berger are great options. I used a dark Callebaut bar that was dairy-free.

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.

If you want to trial some peppermint fudge or another recipe with the Culinary Coconut Milk, you can lite coconut milk (to make the vanilla version), you can print this coupon

Perfectly Peppermint Fudge Bites
 
Prep time

Cook time

Total time

 

I created this wonderfully easy recipe for So Delicious Dairy Free, to test out and highlight their new Culinary Coconut Milk – the next generation of rich and creamy “canned” coconut milk.
Author:
Serves: 16 to 20 fudgy bites

Ingredients
  • 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

Instructions
  1. 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.
  2. Place the chocolate in a bowl and pour the coconut mixture over top. Stir vigorously until all of the chocolate is melted.
  3. Stir in the extracts.
  4. 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.
  5. 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.
  6. Top with crushed candy cane, gently pressing it in.
  7. 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.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

18 Comments

  1. MelanieNovember 20, 2013 at 10:07 amReply

    Thank you … I knew if anyone could find make and share delicious dairy free fudge recipes it would be you. Looking forward to creating some wonderful holiday delights this season.

  2. Dreena BurtonNovember 21, 2013 at 3:40 pmReply

    Wow!! Now, do you deliver…? ;) Thanks for the brilliant recipe, Alisa!

  3. kimbelinaDecember 12, 2013 at 9:37 amReply

    These look amazing — and simple enough that I’ll let my kids help make them. Thanks for the recipe!

  4. juliaDecember 13, 2013 at 5:34 pmReply

    I so want to try this recipe but I only have canned coconut cream, no milk! Can this be used in place of the coconut milk? If so any idea of the quantity I would need?

    • Alisa FlemingDecember 15, 2013 at 1:59 pmReplyAuthor

      Yes! I’ve actually used coconut cream, too. Same amount. Give it a shake or stir (if thickened) before using.

  5. MaggieDecember 16, 2013 at 10:55 amReply

    Yum! These look so yummy. Hoping to get into the baking mode TOMORROW! I’m running out of time. Love the looks of that new coconut product too. So easy!

  6. Christina SevcikDecember 18, 2013 at 5:56 pmReply

    Just made my second batch, and they are delicious! Super simple recipe that allowed my 5 year old to help!

    • Alisa FlemingDecember 18, 2013 at 7:00 pmReplyAuthor

      So glad you and your little one are enjoying the recipe!

  7. MariaDecember 23, 2013 at 10:40 amReply

    I made these last night and they are simply delicious!! I’m thinking about trying a coffee extract version :-) Thanks Alisa!

    • Alisa FlemingDecember 28, 2013 at 8:24 amReplyAuthor

      Yum! I know my family would love it with coffee extract, too.

  8. VicDecember 23, 2013 at 6:42 pmReply

    Made these today and they are AWESOME!! Thank you for giving us some dairy free blessings!

  9. KittyDecember 24, 2013 at 1:34 pmReply

    your recipe piqued my interest. my curiosity peaked when I peeked at it and saw it was dairy free. thanks for the yummy looking recipe. I’m going to try it first chance I get.

  10. MeganApril 3, 2014 at 1:28 pmReply

    Thanks for this recipe! I’ve made it a few times and it’s always delicious but I keep finding little “balls” of powdered sugar in random places in the fudge after cooling. Any ideas what I’m doing wrong? I’ve tried mixing it more and sifting it into the chocolate mixture in smaller quantities but it hadn’t seemed to help! I’ll keep making it regardless but was hoping maybe there was a trick of the trade I’m missing. Thanks!

    • Alisa FlemingApril 6, 2014 at 8:57 pmReplyAuthor

      That sounds like some clumpy powdered sugar! Though I haven’t had that issue with this recipe, I recommend combining the sugar with the cocoa powder first, making sure to stir out/mash-up any clumps. You can also use a hand mixer.

  11. NicoleJuly 15, 2014 at 4:55 pmReply

    Just wondering how long these would last in the fridge or if they would freeze okay. I’ve made them fresh and just eaten them out of the fridge and they’re delicious so I’m wanting to make them for my daughter’s birthday but, as I’m sure you can imagine, the day before is going to be manic so I’m just wondering whether I could make them a few days out and keep them in the fridge or freezer until the party.

    • Alisa FlemingJuly 16, 2014 at 7:09 amReplyAuthor

      I believe they would keep for about 1 week in the fridge, but yes, you can freeze them! You may need to let them sit at room temp for 5-10 minutes to soften before eating.

  12. NicoleJuly 16, 2014 at 3:53 pmReply

    Excellent news. Thank you.

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