Peppermint Mocha Fudge
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
Christmas is almost here and it’s about time for a new holiday recipe on the blog! Last year I pulled out all the stops with my paleo bourbon balls, toasted coconut eggnog, maple vanilla bean meringue cookies, and paleo hot chocolate! Not to mention my favorite savory Christmas “cookie”: gluten free cheese straws! OMG YUM! Needless to say, I went a little wild with the holiday recipes last year.
This year my Christmas recipes will be limited because I just had a baby! Yep, our little guy is now 9 days old and we are so in love. And a little preoccupied. So, my posts will be a little limited for the next few weeks while I recover and get used to being a new mother.
Now, back to the recipe! This peppermint mocha fudge is seriously addictive. It has the perfect silky texture and is super dense and decadent. SO GOOD. Better yet, it’s completely paleo! I’ve made it dairy free and refined sugar free using coconut milk and coconut sugar. I usually use regular butter to make it taste extra delicious, but you can also use ghee or coconut oil!
For this recipe you will need to make my paleo sweetened condensed milk ahead of time. The sweetened condensed milk recipe makes 16 oz and this recipe uses 12 oz, so you’ll have a little bit left after. The leftovers are great as a coffee creamer!
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Peppermint Mocha Fudge
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 12 oz 355mL paleo sweetened condensed milk
- 18 oz 510g dairy free chocolate
- 2 Tbsp 28g unsalted butter, ghee, or coconut oil
- 2 tsp espresso powder
- 1 tsp peppermint extract
- 1/8 tsp sea salt
Instructions
- Line an 8x8" brownie pan with foil and smooth out as much as possible. Grease with a bit of coconut oil or melted butter.
- Melt chocolate and butter over a double boiler.
- Add espresso powder and salt. Mix well.
- Stir peppermint extract into condensed milk, then add condensed milk to chocolate. Mix well.
- Pour into prepared pan.
- Refrigerate until set (3-4 hours or overnight).
- Gently lift from the pan and slice into 16 pieces using a sharp knife.
- Store under refrigeration for up to 1 week.
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Did you like the recipe? Let me know in the comments section below!
xx Kit
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Hi Kit,
When you say dairy free chocolate, do you mean unsweetened like unsweetened baking chocolate or some kind of chocolate (chips, maybe?) that’s sweetened with a sugar substitute? Or are you taking about powdered cocoa? Sorry!
Really excited to make this! It looks so amazing!
Thank you! 🙂
Ruthie
Hi Ruthie! You will want to use some kind of sweetened chocolate. You can use something like Lindt 85% dark chocolate, Enjoy Life chocolate chips (although they do contain cane sugar), Pure7 chocolate that is sweetened with honey, or even ChocZero if you want a low carb/keto version. I hope you enjoy the recipe!! 🙂
Perfect! Thanks, Kit! 🙂 I’ve baked with Lindt 85% before so maybe I’ll use that… It’s easy to pick up where I’m at.
I’ll let you know how it turns out!!
Ruthie
Aww awesome! Yeah, I would love to hear how it turns out! Feel free to leave a review on here too! Good reviews help other people find the recipe 🙂 Enjoy!