Chocolate Peanut Butter Peppermint Fudge
Creamy, soft, rich, easy to make, and the perfect holiday treat without any of the guilt!
Servings: 9
Ingredients
- ½ Cup Organic Coconut Oil
- ⅓ Cup Honey or Maple Syrup use maple syrup for a vegan option
- ½ Cup Cocoa Powder
- 1½ Tsp Peppermint Extract
- 1½ Cup Peanut Butter
- 2 Tbsp Crushed Peppermint Candies or crushed candy canes
Instructions
- Line an 8" square baking pan with parchment paper to have it prepared.
- Place the coconut oil in a saucepan over medium heat. Once melted, stir in the maple syrup, cacao powder, and peppermint extract. Take it off the heat and pour in the peanut butter. Whisk until well combined.
- Pour the peanut butter chocolate mixture into the prepared pan and sprinkle with crushed peppermint candies.
- Place the pan in the freezer for at least 3 hours to set. Carefully cut it into squares and enjoy!
Notes
- If you are looking to make this a vegan chocolate peanut butter fudge, be sure to use maple syrup and not honey.
- If not freezing the fudge, refrigerated Peppermint Fudge is best enjoyed within 2 weeks.
- Don’t cut or serve before the Peppermint Fudge is completely set.
- When mixing your fudge, ideally use a silicone spatula, it's great for removing all the mix from the bottom of the bowl.
- If you just want chocolate peanut butter fudge, you can omit the peppermint extract and the candy canes.
Nutrition
Calories: 386kcal | Carbohydrates: 29g | Protein: 12g | Fat: 27g | Saturated Fat: 13g | Sodium: 234mg | Potassium: 387mg | Fiber: 4g | Sugar: 14g | Calcium: 34mg | Iron: 1mg