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Several pieces of mint chocolate fudge garnished with mint sprigs

Easy Mint Chocolate Fudge Recipe

Last Modified: December 2, 2021 // by Tracy Ariza, DDS // December 2, 2021 I may receive a commission if you purchase through links in this post. Learn more here.

es_ES Español

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A classic holiday favorite, mint chocolate fudge is often loaded with sugar and overly sweet. This easy, healthier version ditches the refined sugar. It's a creamy and delicious no-bake treat. #fudge #chocolaterecipes #peppermintrecipes #holidaydesserts #thethingswellmake #miy #holidaydesserts
A classic holiday favorite, mint chocolate fudge is often loaded with sugar and overly sweet. This easy, healthier version ditches the refined sugar. It's a creamy and delicious no-bake treat. #fudge #chocolaterecipes #peppermintrecipes #holidaydesserts #thethingswellmake #miy #holidaydesserts

A classic holiday favorite, mint chocolate fudge is often loaded with sugar and overly sweet. This easy, healthier version ditches the refined sugar. It’s a creamy and delicious no-bake treat.

Several pieces of mint chocolate fudge garnished with mint sprigs
Pin this recipe for later!

Living in Spain, I’m generally making almond-based Christmas treats like marzapan and turrón this time of year. Ironically, my Spanish husband isn’t really a fan of almond desserts and prefers chocolate instead. (His favorite is my easy homemade chocolate mousse!)

I decided that it might be fun to make an easy fudge recipe for the holidays, packed with healthy fats and real food ingredients. (What’s great about this recipe is that there is no baking, and no need for a candy thermometer!)

Ingredients

This healthier chocolate mint fudge uses real food ingredients without any refined sugar. It includes coconut oil, cashew butter, almond butter, cocoa powder, vanilla extract, maple syrup, and salt. For the peppermint flavor, you can use either peppermint extract or food-grade peppermint essential oil.

Ingredients for mint chocolate fudge

Coconut oil is solid at room temperature when it’s in a cool environment. That’s perfectly normal. Virgin coconut oil will have a mild coconut flavor. If you’d like to avoid that, you can choose deodorized or expeller pressed coconut oil instead. 

For the almond butter, feel free to use homemade almond butter. Homemade cashew butter can be made in the same way! Speaking of ingredients made from scratch, I also used my homemade vanilla extract. You could theoretically make a peppermint extract in the same way (shown in my recipe for peppermint liqueur) but it will be milder in flavor so you might need to add a bit more if using homemade. 

For the cocoa powder, choose unsweetened cocoa in whatever brand or type you prefer. I like the dark, rich flavor of Dutch process cocoa powder, but you can use natural. In this recipe it doesn’t make a difference.

As for the sweetener, I used maple syrup, but feel free to sub it out for honey or a lower carb alternative if you prefer. (Stevia extract, erythritol, or monk fruit are some options.)

Instructions

Melt the coconut oil and combine it with the cashew butter, almond butter, and maple syrup. If it’s difficult to combine thoroughly, you may find it easier to combine them all in a small saucepan, mixing them together over low to medium heat. Don’t use high heat. You want just enough heat to melt the oil and and butters so that they will form a smooth mixture. Don’t let the mixture boil!

(Another option is to mix them all in a glass bowl and heat them slightly in the microwave instead.)

Remove the mixture from the heat source and add the cocoa powder and the extracts. Stir everything together until smooth. 

  • Pouring coconut oil into a stainless steel bowl
  • Stirring cashew butter, almond butter, and coconut oil
  • Pour cocoa powder into a bowl with a nut butter mixture
  • stirring the mint chocolate fudge mixture

Line an 8×4 inch (10x20cm) pan with parchment paper (or use a silicone mold). Pour the mixture into the prepared pan, smoothing it with a spatula, if needed.

Sprinkle the salt over the mixture. (You can also add the salt to the mixture instead and sprinkle the fudge with crushed candy canes or peppermint candies instead.)

  • Pouring the mint chocolate fudge mixture into a silicone pan
  • Cutting mint chocolate fudge in a silicone pan
  • Holding up a square of chocolate fudge over a pan full
  • Squares of mint chocolate fudge sprinkled with salt

To firm up the fudge, place it in the freezer for at least 90 minutes. Once it has set, you can remove it from the freezer and cut it into squares to serve. 

Storage

Store the leftover fudge squares in an airtight container in the freezer. Serve the fudge cold to maintain a nice creamy solid consistency. 

Customizing the recipe

If you’re looking to make a firmer fudge that doesn’t need to be stored in the freezer, try mixing in some melted semi-sweet chocolate chips with the oil and butters. (Play with the ratio to get the desired consistency.)

Another option would be to add melted white chocolate chips instead of the cocoa powder to make a white chocolate peppermint fudge. 

Either could be served topped with crushed peppermints for an added holiday flair!

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Several pieces of mint chocolate fudge garnished with mint sprigs

Easy Mint Chocolate Fudge

A classic holiday favorite, chocolate peppermint fudge is generally loaded with sugar. This creamy and delicious fudge is a healthier take without all of the refined sugar.
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Print Pin Rate
Total Time: 1 hour 50 minutes
Servings: 12 squares
Calories: 228kcal
Author: Tracy Ariza, DDS

Ingredients

  • 1/2 cup coconut oil
  • 2/3 cup cashew butter
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 3/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract
Switch units back – Convert units

Instructions

  • In a small pot combine the coconut oil, cashew butter, almond butter, vanilla and syrup.
  • Heat over medium to low heat until everything starts to melt. Whisk to combine making sure not to bring it to a boil.
  • Add in the cocoa powder and peppermint extract. Remove from heat and whisk until smooth.
  • Line an 8×4 pan with parchment paper and pour the mixture into the pan.
  • Smooth it out with a silicone spatula and sprinkle the salt evenly over the mixture.
  • Place in the freezer for 90 minutes to set.
  • Remove from freezer, cut into squares and enjoy!
  • Store in the freezer.
Cuisine American
Other Diets Dairy free, Gluten free, Vegan
Tried this recipe? Tag me today!Mention @thethingswellmake or tag #thethingswellmake!
Calories: 228kcal | Carbohydrates: 16g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Sodium: 53mg | Potassium: 209mg | Fiber: 2g | Sugar: 8g | Calcium: 37mg | Iron: 1.5mg
Category: Christmas, Desserts & Sweets

About Tracy Ariza, DDS

Tracy Ariza, B.A., D.D.S., left dentistry and the United States to found Oh, The Things We’ll Make!, writing to you from the Spanish Riviera. She loves making things herself in order to keep control of what goes in them. While far from perfect, she strives each day to live a healthier, more sustainable lifestyle.

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Reader Interactions

Comments

  1. Dagmara

    December 28, 2022 at 2:00 PM

    Looks delicious.

    Reply
  2. Jackie

    December 8, 2021 at 7:40 AM

    Hi Tracy
    This sounds yummy! Do you think I could use orange extract instead of peppermint?
    Thanks
    Jackie

    Reply
    • Tracy Ariza, DDS

      March 11, 2023 at 7:15 PM

      Yes! Definitely! I’ve tried it and it’s very good with orange.

      Reply

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Hello, I’m Tracy!

I love making my own natural products like soaps and lotions and my own pantry items like yogurt and salad dressings.
Why do I do it? Sometimes to save money, sometimes because it's healthier, but I always love having control of the ingredients!​
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