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Mint Cacao Fudge

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Satisfy your chocolate cravings this holiday season with our rich dairy-free mint fudge. Chocolate is beneficial for your nervous system, skin and mood, especially sans the typical inflammatory pairings, sugar and dairy (1). This recipe is vegan and keto-friendly. 

Buy the finest chocolate you can afford for this recipe and savor each bite! 

Healthy fudge is one of our favorite quick and easy treats. The base is made with virgin coconut oil, cocoa powder, and unsweetened chocolate, plus your favorite sweetener. For this version, we add peppermint essential oil and cacao nibs for flavor and crunch. Play around with other additions to create your own varieties! Toasted nuts or sesame seeds, freeze-dried raspberries, and powdered peanut butter are a few of our favorites. 

Use an ice cube tray or mini cupcake pan to form your fudge bites, or create a fancier presentation with seasonal chocolate molds. They’re easy to find at craft stores and baking specialty stores. This fudge melts quickly, so be sure to enjoy it straight out of the refrigerator. 

Ingredients (Click here to print!)

  • 1 cup extra virgin coconut oil

  • 2 ounces unsweetened chocolate 

  • ½ cup unsweetened Dutch-processed cocoa powder

  • 1-4 tablespoons stevia-based sweetener 

  • Small pinch of salt

  • Peppermint essential oil

  • Raw cacao nibs

Instructions

Step 1:

Melt coconut oil and chocolate in a small saucepan over medium heat. Stir in cocoa powder, sweetener, and salt and whisk until completely combined. Taste and adjust by adding more sweetener if needed.

Step 2:

Off heat, stir in peppermint essential oil one drop at a time until desired level of mintiness is reached. Pour fudge into ice cube trays or candy molds, sprinkle with raw cacao nibs, and refrigerate until solid. 

Step 3:

Enjoy fudge right out of the refrigerator. It will keep in a sealed container in the refrigerator for up to two weeks. 

A Note About Sweeteners: 

Stevia sweeteners vary in granularity and sweetness. A fine powdered product with a medium sweetness level is ideal for this recipe, but you can make any product you prefer work by adjusting the quantity. You can also grind any sweetener in a clean coffee grinder to make it finer. Maple syrup or coconut sugar work as well if preferred. 

How did these turn out for you? We’d love to hear your feedback below!

Bridgit Danner, LAc, FDNP, is an acupuncturist turned functional health coach and has worked with thousands of clients since 2004.

She is the founder of FunctionalDetoxProducts.com and the author of The Ultimate Guide to Toxic Mold Recovery: Take Back Your Home Health & Life, available in audiobook, Kindle and paperback on Amazon.

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