Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Dark Chocolate Andes Mint Fudge [Vegan, Paleo, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This rich, thick, and melt in your mouth fudge is everything! A perfect combo of dark chocolate and mint come together to reenact a sinful favorite but in fudge form! The best thing about this delicious fudge is that it’s completely guilt-free, paleo, gluten-free, dairy-free, vegan, refined sugar-free, easy to make, no-bake, and clean-eating! It’s a sinless must-have, especially if you’re a mint fan!

Dark Chocolate Andes Mint Fudge [Vegan, Paleo, Gluten-Free]

Calories

150

Serves

16

Ingredients

To Make the Chocolate Peppermint Layer:

  • 3/4 cup creamy almond butter
  • 1/2 cup organic unrefined, extra virgin coconut oil
  • 1/2 cup raw cacao powder
  • 1/3 cup pure maple syrup
  • 1 1/2 teaspoons pure peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 1/8  teaspoon sea salt (optional)

To Make the White Chocolate Peppermint Layer:

  • 2 tablespoons raw cacao butter
  • 2 tablespoons coconut butter
  • 1 tablespoon organic unrefined, extra virgin coconut oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure peppermint extract

Preparation

To Make the Chocolate Peppermint Layer:

  1. Start by adding the coconut oil and almond butter in a double boiler. Once it melts, whisk together.
  2. Thereafter, whisk in the maple syrup and then whisk in the raw cacao powder.
  3. Once it’s silky and incorporated, whisk in the vanilla extract and peppermint extract and salt.
  4. Pour about half of the mixture into an 8×8-inch pan, lined with foil or parchment paper, leaving some overhang for easy removal.
  5. Reserve the remainder melty fudge in a small bowl for the final layer.
  6. Set the pan in the freezer while you make the white chocolate peppermint fudge layer.

To Make the White Chocolate Peppermint Layer:

  1. First, add the coconut oil, coconut butter, and raw cacao butter in the double boiler. (Raw cacao butter can take some time to meltdown if it’s in large chunks, so cut them smaller beforehand if needed).
  2. Once it has melted whisk it together. Then, whisk in the maple syrup and peppermint extract.
  3. Lastly, pour the mixture into a small blender or food processor and blend for 1-2 minutes. Alternately, you can move it to a small bowl or a 2 cup measuring cup and use an immersion blender for 1-2 minutes. (If you don’t do this step, the maple syrup will separate from the fats when it freezes.)
  4. Transfer the melty fudge to a bowl and set it in the fridge for about 5 minutes so it cools down faster. (If the mixture is hot/warm, it will melt the bottom layer of dark chocolate peppermint fudge.)
  5. After about ten minutes or so, the first layer of dark chocolate fudge should have fully solidified in the freezer. If not, give it a few more minutes.
  6. When it’s solidified, pour the white chocolate over it and smooth it out evenly. Return the pan to the freezer for 5-10 minutes, or until completely solidified. You’ll know because it turns white when it hardens.
  7. By this time, the reserved dark chocolate peppermint fudge will have cooled down, so you can now smooth it evenly over the top of the white chocolate peppermint fudge. Then, return it to the freezer for another 10 minutes or until it hardens.
  8. Once it hardens, you can cut the fudge into 16 squares and store it in the refrigerator.

Notes

You can store these in an airtight container in the refrigerator for 2 weeks or in the freezer for up to 3-4 months!
DO NOT store this fudge at room temperature—eat from the refrigerator to prevent it from melting.
The total time includes time needed to chill the fudge also.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Paleo, vegan, dairy-free, and refined sugar-free recipes that still taste just as sinfully delicious. Hi, I’m Sabrina! I create clean-eating, allergy-friendly recipes! Whether you can’t eat certain foods or if you chose not to, I got you covered! So allow me to make a healthy lifestyle easy for you by providing gluten-free, Paleo, vegan, dairy-free, and refined sugar-free recipes that still taste just as sinfully delicious as if they were full of the bad stuff!


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

King Oyster Scallops With Lemon Cashew Cream Sauce [Vegan, Gluten-Free]

Matcha Zebra Cheesecake [Vegan, Grain-Free]

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]

Warm Broccolini and Shiitake Baby Kale Salad

Apple Spice Rolls [Vegan]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Dark Chocolate Andes Mint Fudge [Vegan, Paleo, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX