Chocolate Peppermint Fudge (Dairy Free)

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This fudge recipe is quite simple to make and totally failproof. It is the perfect festive Christmas or Valentine's dessert that everyone will love, you won't even notice it is dairy free. Chocolate and peppermint pair perfectly for this tasty treat.

You will need just a few items for this fudge:

• Dairy free semi-sweet chocolate chips

• Salt

• Dairy free butter

• Canned coconut milk

• Dairy free sweetened condensed milk (I used coconut)

• Crushed peppermints

• Peppermint essential oil or extract

Add your dairy free butter, coconut milk, sweetened condensed milk, salt, and chocolate to the sauce pan. Melt everything and be sure to stir. Once it is fully melted and glossy, take it off the heat, then add your peppermint oil and mix in. Fold in your crushed peppermints. Pour into a pan with parchment paper. Sprinkle the top with additional peppermint pieces.

Let it fully set up then cut into whatever size squares you would like.

Store in the fridge for about 2 weeks. Or freeze for a couple months.

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Ingredients

3 cups semi-sweet chocolate chips (dairy free)

1 - 11.6 ounce can of sweetened condensed coconut milk, I used Andre Prost OR if you can find another brand that is a 14 ounce can

1/4 cup dairy free butter

1/4 tsp salt

1/4 cup canned coconut milk*

1/4 tsp peppermint essential oil OR 1/2 tsp peppermint extract

1/2 cup crushed peppermint candy + extra to sprinkle on top

Directions

1. Start by measuring out your ingredients.

2. Cut two sheets of parchment paper just the width of an 8x8 pan and lay them in each direction (see photo above).

3. Add your butter, chocolate chips, sweetened condensed milk, coconut milk (if adding) and salt to a medium saucepan.

4. Heat everything on medium-low heat. Stir while everything melts. This will take only about 8-10 minutes.

5. Once everything is melted and it is glossy, turn off the heat and add in your peppermint oil and mix.

6. Remove it from the heat and fold in your crushed peppermints.

7. Pour the fudge into your parchment paper covered pan. Then smooth it out and sprinkle the top with additional crushed peppermints.

8. Place it in the fridge to set for a few hours or overnight.

9. Once it is set, pull it out by the parchment paper and place it on a cutting board. Then cut your fudge into whatever sized pieces you would like.

10. Store in the fridge for about 2 weeks. Or freeze for a couple months.

*Only add this ingredient if you cannot find a 14 ounce can of dairy free sweetened condensed milk alternative. Make sure to mix the milk before measuring it out.

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