Easy Chocolate Peppermint Fudge (Paleo/Vegan)

A close up shot of cut up chocolate peppermint fudge.

I see a lot of fudge recipes around this time of year, but they’re always overly sugared, unstable out of the freezer, and rarely vegan. As someone with lots of food restrictions of my own, I definitely know what it feels like to be at a party or work event and not be able to eat anything. It feels terrible, and embarrassing as hell too. I really like my job and the people I work with, so I wanted to create a fun and festive fudge that everybody could eat! (Admittedly nobody I work with has any nut allergies, but you can definitely make some easy substitutions that I’ll include). This peppermint fudge is gluten-, dairy-, and soy-free, paleo, vegan, and Kosher-style.

A semi-transparent background image of mini candy canes with a text overlay that reads "Paleo Vegan Peppermint Fudge" in black, chunky cursive.

Large glass bowl
Medium pot
Silicone spatula
Meat tenderizer, rolling pin, or other candy cane smashing tool
Ziploc bag or cutting board + parchment paper
Silicone baking pan (8×8 or 9×9) or loaf pan
Parchment paper (optional)
Several small bowls
Food scale and/or measuring cup

2 cups Enjoy Life mini chocolate chips
8oz plain, unsweetened cashew butter (sub sunflower butter for nut allergies)
6oz coconut oil
4oz date syrup
2oz cocoa butter
2.5 tsp peppermint flavor (this is preferable to peppermint extract, as it’s free of alcohol and generally tastes better because of that, but extract is fine if that’s all you’ve got!)
4 organic candy canes, crushed up

A photograph of all of the ingredients needed to make this paleo vegan peppermint fudge. Wild Foods brand cocoa butter wafers, cashew butter, organic candy canes, Enjoy Life bran mini chocolate chips, as well as a parchment-lined red silicone square pan and several small bowls for measuring and mixing. The edge of a teal food scale is peaking in on the right side.

Fill your pot with about 2″ of water and set your glass bowl on top. The bowl should fit comfortably about halfway into the pot – it should not touch the bottom OR the water. This is called a double boiler or bain-marie and will help get an even melt while minimizing the risk of burning your chocolate.

A series of several small bowls with measured out ingredients on a gray quartz countertop. A small metal bowl with coconut oil, a slightly larger metal bowl with cashew butter, and an even larger metal bowl with mini chocolate chips. Two small clear glass bowls, one with cocoa butter wafers and the other with date syrup.

Using your food scale or measuring cup, weight out all of your ingredients except for the candy canes. Add all ingredients, except for candy canes, to the double boiler. Melt over low heat, stirring occasionally.

We interrupt your regularly scheduled recipe for some notes on ingredient decision making: I used cocoa butter here to give the fudge some added stability once it’s out of the freezer, so it doesn’t melt as quickly and can be kept in the fridge instead. If you don’t have or don’t want to use cocoa butter, an additional ounces of coconut oil is just fine. You can also use ghee if you don’t care about the fudge being vegan or to suit a nut allergy, but either way you should use a fat that is solid at room temperature.

A very sexy close up shot of all of the ingredients being melted over a double boiler (a large glass bowl over a stainless steel pot). The edge of a light pink silicone spatula is visible in the top left corner of the photo. The image is primarily focused in the bottom center of the photo with two cocoa butter wafers, coconut oil, date syrup, cashew butter, and chocolate.

While your fudge is melting away, line your baking pan with some parchment paper to make it even easier to remove the fudge.

Unwrap your candy canes and place them into a Ziploc bag or onto a cutting board (if using a cutting board, cover with a piece of parchment paper or other nonstick baking paper). Using a meat tenderizer or other tool of choice, gently smash the candy canes until they are broken up into small chunks and crumbs. Set this aside as it’s the last step.

A photo of a red silicone loaf pan with a ridged design in the bottom and a zip-top bag with crushed candy cane pieces. Some of the candy cane pieces are sprinkled onto the bottom of the loaf pan so that when the fudge sets and it is flipped out of the loaf mold, the top of the fudge will have a ridged design with candy cane pieces.
I ended up making a second batch in a loaf pan. The bottom of it has a cute design so I wanted this to be the top of the fudge. I put the candy canes on the “bottom” here to be the top once I turned out the fudge.

Once your double boiler concoction has melted completely into a uniform mixture, carefully pour the contents into your lined baking pan. Sprinkle the candy cane chunks over top and gently transfer to the freezer to set.

A large glass bowl sitting over a stainless pot as a double boiler. The mixture of cocoa butter, chocolate, coconut oil, date syrup, and cashew butter is almost completely melted. Part of a light pink silicone spatula is visible in the top left of the image.

When the fudge has fully set (about three hours), remove it from the pan and cut into pieces. Store in the fridge in an airtight container. Note: If you’ve skipped out on the cocoa butter, the fudge will need to be kept in the freezer and removed just a few minutes before serving.


Disclaimer: This is not a sponsored post. I was not asked to write it by any brand used and all products were purchased by me. Some links are affiliate links in which I receive a small percentage of the sale at no additional cost to you.

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