Dairy-Free Peppermint Fudge Bites
Prep time
Cook time
Total time
This recipe is adapted from my flagship book, Go Dairy Free: The Guide and Cookbook. The book includes my base Fudge Bites recipe with flavor options, like this one! Please note that the Prep time is hands-on time only. Allow at least 1 hour for chilling.
Serves: 16 to 20 fudge bites
  • ⅓ cup full-fat coconut milk (NOT coconut milk beverage; okay to substitute coconut cream)
  • 4 teaspoons coconut oil
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • ½ cup dairy-free semi-sweet chocolate chips or chopped dark chocolate (see Recipe Tips in post above)
  • 1½ cups powdered sugar
  • ¼ cup cocoa powder
  • Chopped candy cane or sprinkles, for topping (optional)
  1. Separate 16 to 20 mini cupcake liners onto a tray, sheet, or cutting board that will fit in your refrigerator.
  2. Put the coconut milk and oil in a small saucepan over medium-low heat. Cook, whisking occasionally, until hot and just barely beginning to bubble. Remove the pan from the heat and stir in the vanilla and peppermint extracts.
  3. Put the chocolate in a medium bowl and pour the hot coconut milk over the top. Let sit for 1 minute, and then whisk until smooth.
  4. Sift the powdered sugar and cocoa into the chocolate mixture. Stir until thoroughly combined. The mixture will be quite thick.
  5. Fill each liner about two-thirds to three-fourths full with the fudge mixture and level the chocolate out. If desired, top the chocolate with crushed candy cane or sprinkles, and gently press it in.
  6. Refrigerate for 1 hour, or until firm.
  7. Store in an airtight container in the refrigerator for up to 1 week, or freeze to enjoy later.
Traditional Fudge Squares: You can press the chocolate mixture into a small baking dish lined with parchment paper. Refrigerate for 2 hours and remove the fudge using the parchment paper before cutting it into squares.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/peppermint-fudge-bites