Mint Chocolate Fudge Recipe (paleo, vegan, healthyish)
Servings 20
This mint chocolate fudge is creamy, easy to make and is a little healthier than traditional fudge. It's also paleo and vegan.
Ingredients
- 2 cups (340 grams) semi-sweet chocolate finely chopped or chips, make sure to use paleo / vegan chocolate
- 1/3 cup (80 ml) full-fat canned coconut milk
- 1/4 cup (64 grams) natural almond butter the kind with just nuts and maybe salt
- 4 teaspoons maple syrup
- 1/2 teaspoon peppermint extract
- pinch salt
Instructions
- In a large saucepan, mix everything together. Melt over low heat while frequently stirring. Meanwhile, prepare a 9"x5" loaf pan with a piece of parchment paper.
- Pour the fudge into the prepared pan. Refrigerate for 2 hours or until set. You can cut this when cold but it's easier when at room temperature. Store at room temperature for 1 day and then refrigerate. It'd likely stay well for much longer than 1 day at room temperature but I figure I'd better stay on the safe side and say 1 day due to the nut butter.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 132kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 1mgSodium: 3mgPotassium: 134mgFiber: 2gSugar: 7gVitamin A: 9IUVitamin C: 0.04mgCalcium: 24mgIron: 1mgNet Carbs: 9
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤