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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Vegan Peppermint Fudge Bites That Are Too Easy to Resist

    Vegan Peppermint Fudge Bites That Are Too Easy to Resist

    31
    By Alisa Fleming on December 7, 2018 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes, Kids Can Cook

    Years ago, I whipped up these dairy-free peppermint fudge bites to test out So Delicious’s new Culinary Coconut Milk. In my opinion, it was the best coconut milk on the market. Unfortunately, they had supply issues, and that product line was eventually discontinued. But the vegan fudge bites recipe lived on. In fact, I perfected it for inclusion in the 2nd Edition of Go Dairy Free: The Guide and Cookbook. And today, I’m sharing the updated version and some new photos with all you!

    Dairy-Free Fudge Bites Recipe with My Perfectly Peppermint Option! Vegan, Gluten-Free, Nut-Free, Soy-Free, Easy, and Everyone Loves Them!

    Vegan Peppermint Fudge Bites That Are Too Easy to Resist

    Dairy-Free Peppermint Fudge

    This dairy-free fudge bites recipe is so simple, that I’ve added it to our Kids Can Cook section. In fact, one of my nieces had fun making them!

    She made them into squares, like traditional fudge. I just like the clean, easy, and cute presentation of fudge in mini cupcake liners.

    If you’re concerned about the taste, don’t be. These chocolates are as rich as classic fudge with a smooth, soft bite. Everyone, and I do mean everyone, loves them.

    The flavor is purely chocolate with a nice infusion of peppermint. You can adjust the peppermint extract to taste, but I found that 1/4 teaspoon was a crowd-pleasing amount.

    And no, you can’t taste the coconut. It melds perfectly with the flavors, and is overshadowed by the warm and bold extracts. But you can add shredded coconut if you want a chocolate coconut peppermint fudge bites! I bet that would also be delicious.

    Dairy-Free Fudge Bites Recipe with My Perfectly Peppermint Option! Vegan, Gluten-Free, Nut-Free, Soy-Free, Easy, and Everyone Loves Them!

    Recipe Tips for Perfect Peppermint Fudge Bites

    Use Real Coconut Milk

    Coconut milk beverage (the drinkable, very fluid type sold in large cartons) should not be mistaken for coconut milk in recipe like this one. Look for coconut milk or coconut cream sold in cans or small aseptic packages (about the size of a can) in the Asian food section of your grocer.

    I do the shake test before purchasing to ensure it is a good quality coconut milk. If you shake it and it sounds very liquidy, then there is a good chance that it won’t set up into cream when chilled. If you shake it and hear very little to no liquid sloshing around, then you’ve got a good one.

    Recipes like this one count on thick, creamy coconut milk. For visuals of coconut milk, coconut milk beverage, and coconut cream, see my Coconut Milk Guide.

    Chocolate Matters

    The quality of the chocolate you purchase will affect the final taste, so be sure to pick a brand that you enjoy. Some brands do add milk ingredients to their chocolate, and others make the chocolate on shared lines with milk chocolate. For dairy-free options and allergy-safe options, see my Chocolate Chips Guide. That page also includes soy-free brands and allergen information.

    I recommend using semi-sweet chocolate chips if you like traditionally sweet fudge bites, or dark chocolate for slightly less sweet.

    I also like to use Dutch-processed cocoa powder or a mild natural cocoa powder in this recipe. Dutch processing reduces the acidity, giving the cocoa powder a milder taste for no bake recipes like these peppermint fudge bites.

    Dairy-Free Fudge Bites Recipe with My Perfectly Peppermint Option! Vegan, Gluten-Free, Nut-Free, Soy-Free, Easy, and Everyone Loves Them!

    Special Diet Notes: Vegan Peppermint Fudge Bites

    By ingredient, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, vegetarian, and optionally top food allergy-friendly.

    Dairy-Free Peppermint Fudge Bites
     
    Print
    Prep time
    15 mins
    Cook time
    2 mins
    Total time
    17 mins
     
    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.
    Author: Alisa Fleming
    Serves: 16 to 20 fudge bites
    Ingredients
    • 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)
    Instructions
    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.
    Notes
    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.
    3.5.3229

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    Alisa Fleming
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    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    31 Comments

    1. Laura on December 24, 2020 3:36 pm

      Mine did not set up, what could I have done wrong?

      Reply
      • Alisa Fleming on December 24, 2020 9:00 pm

        It would be your coconut milk. Make sure you use a canned coconut milk (not beverage – sold in large cartons) that has a good amount of cream. Unfortunately, some brands are thin and watery. If it’s thin, like lite coconut milk, it won’t fully set. It might still set up with more time, even with beverage, but I’ve never tested it with a coconut milk beverage, so I can’t say for sure.

        Reply
        • Laura on December 25, 2020 2:43 am

          I used canned coconut milk for sure!

          Reply
          • Alisa Fleming on December 25, 2020 9:33 am

            Unfortunately then, it sounds like a dud can in terms of richness – I get these too. There aren’t a lot of moving parts in this recipe. The chocolate chips, coconut oil (so long as you don’t buy one that is fractionated to be liquid), powdered sugar, and cocoa powder all contribute to a solid when chilled. The coconut milk is the only liquid portion, and is used to create that softer fudge texture. But if it doesn’t set up into at least a light coconut cream when chilled, then the fudge could have trouble setting up.

            Reply
    2. Robin J Taylor on October 25, 2019 10:07 pm

      Can you use something other than coconut milk and oil? We have severe allergies to it.

      Reply
      • Alisa Fleming on October 25, 2019 10:17 pm

        Hi Robin, the recipe can be made coconut-free, but would probably require some more testing. For direct subs, check out my “how to sub coconut” page -> https://www.godairyfree.org/news/substitute-for-coconut-milk-and-oil

        I do have some great coconut-free fudge recipes posted too:
        https://www.godairyfree.org/recipes/easiest-dairy-free-fudge – adaptable for almost any allergy (aside from chocolate!)
        https://www.godairyfree.org/recipes/dairy-free-peanut-butter-fudge – can be peanut-free

        Reply
    3. Laura on February 18, 2019 8:25 am

      Is the coconut oil in the recipe the solid type or refractionated (liquid)?

      Reply
      • Alisa Fleming on February 18, 2019 9:48 am

        It is regular coconut oil – it should be solid when refrigerated, but melts at warmer room temperatures.

        Reply
    4. Rose on February 11, 2019 10:16 pm

      These taste so good! I used 1tsp of peppermint as I really love a strong peppermint taste!
      Even after sitting in the fridge for a long time and the freezer they are really soft and I have to use a spoon to take them out the cups. I was out of coconut oil and used margarine, could that be tbe problem? When I put them into the cups it was thick but was definitely pourable and they are very shiny.

      Reply
      • Alisa Fleming on February 11, 2019 10:37 pm

        Hi Rose, glad you enjoyed them! Yes, they will be softer if you substitute margarine. It doesn’t set up as firmly as coconut oil. Also, the richness of the coconut milk/cream you use will also affect how much it sets up. For the firmest finish, use the solid coconut cream that forms when chilled. I typically use semi-solid coconut cream – so just a very rich full-fat coconut milk. If you use one that is watery, it won’t set up firmly.

        Reply
    5. Nicole Dawson on December 12, 2018 9:06 am

      These look so good and perfect for Christmas. I really like that you made them in little cupcake liners….perfect for keeping our fingers nice and clean.

      Reply
      • Alisa Fleming on December 16, 2018 7:42 am

        That’s true!

        Reply
    6. Nicole on July 16, 2014 3:53 pm

      Excellent news. Thank you.

      Reply
    7. Nicole on July 15, 2014 4:55 pm

      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.

      Reply
      • Alisa Fleming on July 16, 2014 7:09 am

        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.

        Reply
    8. Megan on April 3, 2014 1:28 pm

      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!

      Reply
      • Alisa Fleming on April 6, 2014 8:57 pm

        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.

        Reply
    9. Kitty on December 24, 2013 1:34 pm

      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.

      Reply
      • Jain on December 9, 2018 11:59 pm

        ๐Ÿ™‚

        Reply
    10. Vic on December 23, 2013 6:42 pm

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

      Reply
      • Alisa Fleming on December 28, 2013 8:22 am

        Wonderful! Happy holidays Vic!

        Reply
    11. Maria on December 23, 2013 10:40 am

      I made these last night and they are simply delicious!! I’m thinking about trying a coffee extract version ๐Ÿ™‚ Thanks Alisa!

      Reply
      • Alisa Fleming on December 28, 2013 8:24 am

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

        Reply
    12. Christina Sevcik on December 18, 2013 5:56 pm

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

      Reply
      • Alisa Fleming on December 18, 2013 7:00 pm

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

        Reply
    13. Maggie on December 16, 2013 10:55 am

      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!

      Reply
    14. julia on December 13, 2013 5:34 pm

      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?

      Reply
      • Alisa Fleming on December 15, 2013 1:59 pm

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

        Reply
    15. kimbelina on December 12, 2013 9:37 am

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

      Reply
    16. Dreena Burton on November 21, 2013 3:40 pm

      Wow!! Now, do you deliver…? ๐Ÿ˜‰ Thanks for the brilliant recipe, Alisa!

      Reply
    17. Melanie on November 20, 2013 10:07 am

      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.

      Reply

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