Perfectly Peppermint Fudge Bites


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

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingThis 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
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Cook time
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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.
Serves: 16 to 20 fudgy bites
  • 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
  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.

About Author

Alisa is the founder of, 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.


  1. 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.

    • 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.

  2. 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!

    • 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.

  3. 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.

  4. I made these last night and they are simply delicious!! I’m thinking about trying a coffee extract version 🙂 Thanks Alisa!

  5. 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?

  6. 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.

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