Chocolate peppermint fudge ingredients
You’ll need chocolate chips, coconut butter or nut butter, and pure peppermint oil.
This recipe is dairy-free, vegan, sugar-free, gluten-free, paleo, and keto-friendly. It does not require corn syrup, sweetened condensed Milk, or heavy cream.
Use pure peppermint, not imitation peppermint or mint extract.
My favorites include Almond butter, macadamia, and cashew butter because they taste neutral compared to peanut butter. Use coconut butter or oil to make chocolate peppermint bars without tree nuts.
Choose chocolate bars or dairy-free chips if you want to make a vegan dessert for the holidays. You can choose between semi-sweet or dark chocolate, depending on your preference.
Decorate the Holiday Fudge Bars
You can decorate the bars in a variety of ways. For example, you could use crushed candy canes, peppermints, or Hanukkah sprinkles.
Add pomegranate, coconut, hemp, chia, or walnuts to the chocolate bars for a healthier alternative.
It’s perfectly acceptable to serve the bars without toppings.
How to make chocolate Peppermint Fudge
Line the bottom of an 8-inch pan with parchment or wax paper.
When using natural nut or coconut butter, warm the nut until it’s easy to stir.
Double-broiler to melt the chocolate or carefully heat it in the microwave. Heat the chocolate chips or chunks in a microwave for 20 seconds in a microwave-safe bowl. Stir and then heat for ten seconds, stirring between intervals to prevent the chocolate from burning.
Mix the melted chocolate with the softened nut butter. Stir in the pure peppermint essence and everything until smooth.
Spread the chocolate evenly in the pan. It can be frozen for 10 minutes or chilled for several hours to make it firm enough to cut into bars or squares.
Chocolate fudge cutting tips
Once chilled, the chocolate mixture will become a slicable texture.
The chocolate will become too hard to cut if the pan is kept in the fridge or freezer for too long. Leave it on the counter until the chocolate softens, or you can quickly run a knife across it.
Storing homemade chocolate Peppermint Fudge
This chocolate peppermint bar can be kept on the counter for a few days in a cool, dry area. They will keep their shape.
The fudge bars will slowly melt at room temperature if you use coconut oil. Store them in the refrigerator or freezer.
These bars are perfect for a party. You can package them up. I freeze them until I am ready to go to ensure that they don’t melt on the way.
9 oz chocolate chips (or sugar-free chocolate chips)
Half a cup of Coconut Butter or coconut oil
1/4 tsp pure peppermint extract
Candy canes crushed into small pieces
Line a pan of eight inches with wax or parchment paper. Warm the nut butter gently to make it stirable. Melt the chips of chocolate (Google melting chocolate to learn how, as it is easy to burn). Mix all ingredients until smooth. Smooth out evenly in the pan. Freeze the bars for 10 minutes or until they are firm enough to cut. If it is not too hot outside or inside, you can leave the bars at room temperature. For them to stay super strong, I keep leftovers in either the fridge or freezer.