5-Minute Vegan Peppermint Fudge


Special Diet Notes: 5-Minute Vegan Peppermint Fudge

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, plant-based, vegan, and vegetarian.

3.5 from 2 reviews
5-Minute Vegan Peppermint Fudge
Prep time
Total time
Recipe adapted from the Five-Minute Coconut Fudge Recipe in My Sweet Vegan.
Serves: 32 Small Squares
  • 1 cup semi-sweet chocolate chips
  • 3½ cups confectioner’s sugar
  • ½ cup Dutch process cocoa powder
  • 2 tablespoons margarine (or coconut oil)
  • ½ cup regular coconut milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 9 crushed candy canes, divided
  1. Lightly grease an 8 x 8 inch square baking pan.
  2. In a large bowl, combine the chocolate chips, sugar, and cocoa.
  3. Separately, place the margarine (or oil) and coconut milk in a small saucepan, and stir together over medium heat.
  4. Cook the mixture until the margarine has melted, and bubbles just begin to break at the surface.
  5. Remove it from the stove, and immediately pour over the chocolate mixture.
  6. Let everything sit for a couple of minutes, and then stir vigorously to melt the chocolate and incorporate the dry ingredients.
  7. Continue stirring until a completely smooth mixture forms.
  8. Mix in the extracts and roughly 4 of the crushed candy canes, and quickly pour everything into your prepared pan.
  9. Smooth out the top and sprinkle the remaining crushed candy canes evenly over the entire exposed surface.
  10. Press the candy gently into the fudge with the palm of your hand.
  11. Let cool completely before cutting into squares.

About Author

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.


  1. Pingback: Christmas Desserts - My Thread of Thought

  2. I made this last year and it turned out fabulous! I decided to be adventurous and added in vegan mini-marshmallows too 😀 Thank you for this recipe, everyone at worked loved it last year and I’m making another batch this year for gifts!

  3. It doesn’t solidify. I’ve had mine in the freezer for 8 hours and I still can’t cut it (I had to scoop it out with a spoon). Maybe adding more icing sugar would do the trick?
    I used a tablespoon of peppermint liqueur instead of a teaspoon of extract. It had a strong taste, so instead of adding MORE peppermint, I used pecans instead of candy canes.
    It was tasty, but I wouldn’t make this again unless it was in a small bowl for myself.

    • Hi Corinne, it sounds like you may not have used regular, full-fat coconut milk as instructed. Did you use a milk beverage instead? If so, that won’t set up. You need a good quality coconut milk that thickens when chilled.

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