Holiday Peppermint Fudge

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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!

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Holiday Peppermint Fudge

This indulgent flavor combination of peppermint and chocolate really makes you think of the holidays.
Prep Time 10 minutes
Cook Time 20 minutes
Refridgerate Time 4 hours
Total Time 4 hours 30 minutes
Yield 20 people
Serving Size 1 piece
Course Dessert
Cuisine Universal

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

Serving: 1piece | Calories: 152kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 21mg | Fiber: 1g | Sugar: 15g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg |
SmartPoints (Freestyle): 7
Keywords Holiday, Kid-Friendly, Slow Cooker, Vegetarian

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

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10 Comments

  1. 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.

    1. Lee, You could try half and half….not sure if the fudge would get solid enough. Almond milk would not work, too thin.

    1. The primary flavor is chocolate, but if you have a strong palate, you may be able to detect a slight hint of coconut.

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