Holiday Peppermint Fudge

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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

This indulgent flavor combination of peppermint and chocolate really makes you think of the holidays.
Course: Dessert
Cuisine: Universal
Keyword: Holiday, Kid-Friendly, Slow Cooker, Vegetarian
Servings: 20 people
Calories: 143kcal
Author: Gale Compton


  • 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


  • 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.


Serving: 1piece | Calories: 143kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Sodium: 35mg | Fiber: 1g | Sugar: 14g
SmartPoints (Freestyle): 7


You might also like our list of 103 Healthy Dessert Recipes.

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10 Comments on "Holiday Peppermint Fudge"

  1. Skinny Ms.  February 4, 2012

    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.

  2. Lee  August 26, 2012

    Can I use milk instead of coconut milk? Or almond milk?

    • Skinny Ms.  August 27, 2012

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

  3. Brooke  November 4, 2012

    Delicious and very easy to make!

  4. ellen  December 22, 2012

    Would it taste just as great if I didn't want to add the mint and just make it regular fudge?

  5. beth  September 30, 2013

    Is this fudge one that needs to kept refrigerated, or does it stay fairly solid at room temp?

  6. jya239  June 9, 2015

    Does this taste like coconut?

    • SkinnyMs  June 10, 2015

      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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