Peppermint brownie batter fudge!
Looking for a festive treat that combines the richness of brownies with the refreshing taste of peppermint? This Peppermint Brownie Batter Fudge is a no-bake, gluten-free, and vegan recipe that’s perfect for the holidays. Simple to make and even easier to enjoy, this fudge will be a hit at any gathering—or as a little indulgence just for you!
Ingredients
- 1/3 C coconut flour
- 1/3 cup raw cacao powder, or cocoa powder
- 2/3 cup creamy almond or cashew butter*
- 1/4 cup full-fat coconut milk
- 1/4 cup melted chocolate chips
- 6-7 tbsp maple syrup
- 5 tbsp refined melted coconut oil
- 1/2 tsp peppermint extract, adjust to taste
- 1 tsp vanilla extract
- 1/4 C dye free Candy canes, crushed
Toppings:
- additional Dye-free crushed candy canes
- Extra chocolate chips, optional
Instructions
- :
Prepare your pan:
- Line a loaf pan with parchment paper or use a nonstick square fudge mold.
Melt wet ingredients:
- In a microwave-safe bowl, heat the chocolate chips for 30 seconds until melted , then stir in almond or cashew butter with coconut oil— for 20-30 stir until smooth.
Combine ingredients:
- In a large mixing bowl, combine coconut flour, cocoa powder, melted chocolate/cashew butter and coconut oil mixture. Stir in maple syrup, coconut milk, vanilla extract, and melted chocolate chips. Mix until a smooth, thick batter forms.
Add peppermint flavor:
- Stir in the peppermint extract, adjusting the amount to suit your taste.
Assemble fudge:
- Pour the fudge mixture into the prepared loaf pan. Smooth the surface with a spatula. Top with crushed candy canes.
Freeze:
- Place the pan in the freezer for 20-30 minutes, or until the fudge is firm and fully set.
Serve and store:
- Once set, cut the fudge into squares. Store leftovers in an airtight container in the freezer. Let the fudge sit at room temperature for
Tried this recipe?Let us know how it was!