This peppermint fudge recipe will blow your mind. It doesn’t taste healthy…it tastes like it came out of one of those overpriced vacation fudge shops. BUT, it’s actually sugar free, full of healthy fats, and it’s raw/uncooked, so it’s very, very easy to make. It’s a twist on an older coconut oil fudge recipe that I used to make with honey, but this one is totally sugar free.
And, I need it. I need this recipe in my life. Here’s why…
The Naughty Fudge Tradition
Our family had a tradition every holiday that includes lots of candy making. My husband always, always makes the real, yummy fudge: the kind that’s filled condensed milk, a whole tub of marshmallow cream, cups of sugar, and a bag of chocolate chips. And then tradition says that we eat it all within 3 weeks, and are filled with regret and self loathing.
We do it pretty much every year, even when we’re supposed to be eating healthy. [Oops.]
And this year, I really, really do NOT need that. And now, thanks to this awesome fudge, I don’t even want it.
Peppermint Fudge Recipe to the Rescue!
We’ve already decided that we won’t NEED to make the naughty fudge. Because this: PEPPERMINT FUDGE RECIPE is the best thing in the history of ever. I won’t disclose how many batches we’ve put down in the past few weeks, but there has been no regrets and no self loathing. And I have an instant boost of healthy fats, and delicious decadence at my fingertips when I have a batch of this in the fridge.
And I’m not just talking kicking back any old fat filled snack. No.
If you’re familiar with the deliciousness and science behind bulletproof coffee, you’ll find that many of the same healthy fats show up in this recipe. Plus, protein. So if you’re a fan of lovely, dreamy healthy fats, be sure to load up on some grassfed butter, and your favorite organic coconut oil. But this peppermint fudge recipe will work and be just as tasty with any brand of coconut oil or butter. 🙂 What you WON’T find here is sugar, marshmallow cream, and chocolate chips. But you won’t miss them!
And speaking of the fridge…there is a reason I call this “Coldstone” fudge. It likes to be pretty chill or it starts to get melty. It’s nearly fall here in the south, and that means lower temperatures in the 80’s. 🙂 I literally froze my marble cutting board to take the photos. If you live in a hot climate like I do, where coconut oil is liquid for most of the year, you’ll want to store your peppermint fudge in the fridge, as it gets too soft at room temperature.
You really have GOT to try this one! My 8 year old even loves it. She says the slight crisp on the white mint topping reminds her of an Andes Candy.
Let’s make it together!
Printable Peppermint Fudge Recipe & Pin
Here’s a pin to save the recipe link.
- ¾ cup butter, softened
- ¾ cup coconut oil, warmed to liquid state (I prefer the refined)
- ½-2/3 cup gentle sweet, or equivalent of your favorite sweetener (see chart here)
- 6-8 drops or to taste purepeppermint essential oil- your favorite brand, or 1-2 drops peppermint candy oil, OR 1 teaspoon peppermint extract (a distant third choice that I don't recommend for best results)
- ⅓ cup cocoa powder, this is my favorite brand
- ½ cup almond butter- a creamy brand. I like Aldi's
- In a small mixing bowl, combine softened butter, liquid coconut oil, sweetener, and 6 drops of a good food grade peppermint essential oil (or 1 tsp peppermint extract, but I by FAR recommend the oil).
- Stir well until fully blended.
- Set ⅓ of this mixture aside in another bowl.
- To the rest of the mixture, add cocoa and almond butter. Stir until well combined.
- Pour & spread into a pie plate or a square glass dish. I use an 8x6 pyrex glass storage container with the lid. 8x8 or smaller works best.
- Gently spoon the white peppermint fudge over the chocolate fudge mixture, and swirl the two together with a fork or knife.
- Refrigerate to set. When fully chilled, cut with a knife, and enjoy!
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Oh this sounds delicious!
Since chocolate and mint are two of my favorite flavors, I will absolutely be trying this! And it’s simple, which is pretty much a requirement for me. Do you have concerns about investing EOs? I used to use citrus ones in my GGMS until seeing all the naysayers saying it was going to kill me. 🙂 Would love to hear your thoughts.
Hi Bonnie!
Great question! I actually wrote a blog post about this exact topic: ingesting essential oils. My bottom line is that they’re a good quality oil, and that it’s well dispersed in a food item. Although I have friends who do use it in beverages occasionally. 🙂
Since I live outside of the U.S. where almond butter is not readily available would I ruin this by using natural peanut butter? I’m not sure of mint and peanut butter flavors together, but I’m more concerned with the health value?!?!
I wasn’t sure about the flavor profile either. Healthy wise, if peanuts work well for you, then go for it! 🙂
For someone who doesn’t care for peppermint, do you think vanilla extract would work as a substitute?
Sure, Darlene! 🙂
Hi Gwen,
I’m new to THM and I have found your site to be the. best.!!! Thank you for all of the information and wonderful recipes. On this fudge you said it was THM friendly. I’m still in the loosing weight stage and I’m still in the learning curve…. :O) What would this fudge be, an S? And would that be one piece or two? ;o)
Thanks for everything!!!
Jo
This fudge is pure healthy fat, so it’s definitely an S. It’s very rich, so one piece or two will be plenty. 🙂 Enjoy!!!
Thank you!
Jo
Thanks for sharing this recipe! I can’t wait to try it! Please enter me in for the Ultimate Bundle Giveaway. I’ve been watching these sales for years and thinking that sometime when it’s more convenient I want to get it!
This fudge looks awesome! Chocolate + Mint…What’s not to love?!!! I just need to get some good peppermint essential oil before I make it. Thanks for all your THM recipes, remedies and general “fun stuff!”
Oh how I wish I had some peppermint oil because I need these in my life.
I tried this tonight and was very impressed with the taste–best I’ve tasted yet. I found it a bit too gritty for my taste, so next time I’ll grind the sweetener . . . but there will be a next time!
Oh yes…smoothness is the key with the almond butter and the sweetener. 🙂 So glad you enjoyed it!
I made this and LOVE it! Best I’ve tasted. I can hardly leave it alone in the fridge. I hope that you are playing around with other flavors to make with EO’s – like maybe an orange creamsicle flavor?
Absolutely, Deb! 🙂
The only almond butter that I can find at Aldis is “Simply Nature Creamy Almond Butter,” which has cane sugar in it. Is this the brand that you used? Thank you for all your great recipes!
It is what I used. I normally don’t buy nut butters with added sugars, but this is the only recipe I use the almond butter for. It has only 1 gram of sugar per tablespoon, so each square would have less than 1/4 gram of sugar from the almond butter (.16 grams per square for the mathy among us). Personally, I don’t worry about foods with less than 1 gram of sugar per serving. And you’d have to eat more than 6 squares of fudge in one sitting to even get to 1 gram. 🙂 But if you can find a brand with NO sugar added, then even better!
Doesn’t the Aldi’s brand have sugar added to it ? Maybe There are 2 kinds?
Hi Cora, It does. However, compared with peanut butter made with only ground peanuts, the carb count per tablespoon is the same. So as a personal choice, I’m comfortable using that brand for affordability and availability…and because the carb count is so low per tablespoon (net carbs is 2/T). I think the amount of sugar is super low. If you are a member of Costco, their almond butter is only 1 carb per Tablespoon and doesn’t contain any added sugar. 🙂