Healthy Chocolate Peppermint Fudge

5 from 7 votes

Melt-in-your-mouth Chocolate Peppermint Fudge is so perfect for the Holiday season. It's made with only 5 healthy ingredients, including coconut milk and Medjool dates for a natural touch of sweetness. This rich and creamy fudge also doubles as a thoughtful homemade gift idea!

Prep Time30

Cool time2

Total Time2 30

Course: Dessert, Snack

Cuisine: American

Diet: Low Lactose, Vegan

Servings: bars

Calories: 220kcal

Author: Christy Faber

Ingredients

8 oz pitted Medjool dates
⅓ cup coconut oil
¾ cup coconut milk (or cream) (use the thick cream at the top of the can)
1 ½ tsp peppermint extract
8 oz semi sweet bakers chocolate dairy-free if desired

Instructions

Remove the pits from the Medjool dates. Place the pitted dates in a bowl and soak them in hot water for about 15 minutes to soften them.
While the dates are soaking, chop the bakers chocolate into smaller pieces.
In a double boiler setup, (This involves placing a heatproof bowl over a pot with simmering water) add the chopped baker's chocolate, coconut milk, coconut oil, and peppermint extract. The heat from the simmering water will gently melt these ingredients together.
Stir the mixture continuously with a spoon until the chocolate bits are completely melted and everything is well combined. Once the mixture is melted and smooth, remove the bowl from the double boiler and set it aside. Let it cool down slightly.
While the chocolate mixture is cooling, drain the soaked Medjool dates and gently pat them dry using a clean kitchen towel. Blend the Medjool dates and chocolate mixture together in a food processor or blender until it's super smooth.
Line an 8x8 pan with parchment paper. Transfer the blended date and chocolate mixture into the pan. Use a spatula to spread it out evenly and smooth the top surface.
Cover the pan with plastic wrap and place in the refrigerator and let the fudge chill for around 2 hours so the fudge can firm up. Cut the chilled fudge into squares and top with chocolate curls and a sprinkle of flaky salt if you desire and enjoy!
Store the remaining fudge in the fridge.

Notes

Soak the Medjool dates in hot water for at least 15 minutes. This softens them and makes blending easier.

When melting the chocolate mixture in the double boiler, keep it to a bare simmer. Avoid high heat and stir the chocolate mixture constantly as it melts.

When blending the dates and chocolate mixture, blend until super smooth. This may take a minute or two. Give your food processor motor a break by only blending for 30 seconds at a time.

Use parchment paper to line the pan. It makes removing the fudge easier and prevents sticking.

Store the fudge in the refrigerator and if you want a firmer consistency you can place it in the freezer for 10-15 minutes before serving.

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