Enjoy this recipe year around and without the guilt of eating traditional fudge. It's healthy!
This peppermint fudge recipe combines creamy, rich chocolate with the bright taste of peppermint for a delicious holiday treat. While large quantities of fudge isn’t recommended, if you love the taste of chocolate, denying all indulgences can lead to feeling miserable and even a binge. Your best bet is to eat small portions of your favorite foods and make them from scratch, so you control all of the ingredients in each dish. Delicious desserts are an option when eating healthy, as long as you make a little effort to nibble smaller portions of treats made with clean ingredients.
In addition to being extra yummy, chocolate can also be healthy. It contains antioxidants, so by indulging a little, you are helping your body protect itself and fight off toxins and foreign invaders.
Love the idea of smaller dessert portions to satisfy your sweet tooth without busting your calorie budget? Try our Skinny Mini Desserts!
Holiday Peppermint Fudge
Ingredients
- 2 1/2 cups chocolate chips for the health benefits we use bittersweet dark chocolate chips
- 1/3 cup coconut milk canned - not the carton coconut milk...canned is best for this recipe
- 1/4 cup coconut palm sugar
- 1 tablespoon pure butter optional coconut oil
- dash of kosher or sea salt
- 1 teaspoon pure peppermint extract optional vanilla extract
- 1/2 cup walnuts diced - optional
Instructions
- Add to heavy saucepan chocolate chips, coconut milk, coconut sugar, butter or coconut oil, and salt, stir to combine. Turn to low heat and allow chocolate to completely melt, stir to prevent scorching.
- After chocolate has completely melted remove from heat, add peppermint and stir to combine. If using walnuts, add and stir.
- Allow to cool uncovered until fudge has reached room temperature.
- Lightly oil a 1 quart casserole dish. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 squares.
Nutrition Information
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Lisa, I use 3/4 cup lite coconut milk when making my fudge…it has 4 g sat fat. Tiffany made it with 1 g and it was too thin…she reduced to 1/3 cup and it was perfect. The fat content makes a big difference.
Can I use milk instead of coconut milk? Or almond milk?
Lee, You could try half and half….not sure if the fudge would get solid enough. Almond milk would not work, too thin.
Delicious and very easy to make!
Would it taste just as great if I didn't want to add the mint and just make it regular fudge?
Sure. That’s fine.
Is this fudge one that needs to kept refrigerated, or does it stay fairly solid at room temp?
Beth, It needs refrigerating.
Does this taste like coconut?
The primary flavor is chocolate, but if you have a strong palate, you may be able to detect a slight hint of coconut.
Making this right now. Do you think it can be frozen? I don’t trust myself with it in the fridge! Lol! So good!
Leah, I understand! lol. Yes, our fudge recipe can be frozen. Enjoy!