Years ago, I whipped up these dairy-free peppermint fudge bites to test out So Delicious’s new Culinary Coconut Milk. In my opinion, it was the best coconut milk on the market. Unfortunately, they had supply issues, and that product line was eventually discontinued. But the vegan fudge bites recipe lived on. In fact, I perfected it for inclusion in the 2nd Edition of Go Dairy Free: The Guide and Cookbook. And today, I’m sharing the updated version and some new photos with all you!
Vegan Peppermint Fudge Bites That Are Too Easy to Resist
This dairy-free fudge bites recipe is so simple, that I’ve added it to our Kids Can Cook section. In fact, one of my nieces had fun making them!
She made them into squares, like traditional fudge. I just like the clean, easy, and cute presentation of fudge in mini cupcake liners.
If you’re concerned about the taste, don’t be. These chocolates are as rich as classic fudge with a smooth, soft bite. Everyone, and I do mean everyone, loves them.
The flavor is purely chocolate with a nice infusion of peppermint. You can adjust the peppermint extract to taste, but I found that 1/4 teaspoon was a crowd-pleasing amount.
And no, you can’t taste the coconut. It melds perfectly with the flavors, and is overshadowed by the warm and bold extracts. But you can add shredded coconut if you want a chocolate coconut peppermint fudge bites! I bet that would also be delicious.
Recipe Tips for Perfect Peppermint Fudge Bites
Use Real Coconut Milk
Coconut milk beverage (the drinkable, very fluid type sold in large cartons) should not be mistaken for coconut milk in recipe like this one. Look for coconut milk or coconut cream sold in cans or small aseptic packages (about the size of a can) in the Asian food section of your grocer.
I do the shake test before purchasing to ensure it is a good quality coconut milk. If you shake it and it sounds very liquidy, then there is a good chance that it won’t set up into cream when chilled. If you shake it and hear very little to no liquid sloshing around, then you’ve got a good one.
Recipes like this one count on thick, creamy coconut milk. For visuals of coconut milk, coconut milk beverage, and coconut cream, see my Coconut Milk Guide.
Chocolate Matters
The quality of the chocolate you purchase will affect the final taste, so be sure to pick a brand that you enjoy. Some brands do add milk ingredients to their chocolate, and others make the chocolate on shared lines with milk chocolate. For dairy-free options and allergy-safe options, see my Chocolate Chips Guide. That page also includes soy-free brands and allergen information.
I recommend using semi-sweet chocolate chips if you like traditionally sweet fudge bites, or dark chocolate for slightly less sweet.
I also like to use Dutch-processed cocoa powder or a mild natural cocoa powder in this recipe. Dutch processing reduces the acidity, giving the cocoa powder a milder taste for no bake recipes like these peppermint fudge bites.
Special Diet Notes: Vegan Peppermint Fudge Bites
By ingredient, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, vegetarian, and optionally top food allergy-friendly.
Dairy-Free Peppermint Fudge Bites
Prep time
Cook time
Total time
This recipe is adapted from my flagship book, Go Dairy Free: The Guide and Cookbook. The book includes my base Fudge Bites recipe with flavor options, like this one! Please note that the Prep time is hands-on time only. Allow at least 1 hour for chilling.
Author: Alisa Fleming
Serves: 16 to 20 fudge bites
Ingredients
- ⅓ cup full-fat coconut milk (NOT coconut milk beverage; okay to substitute coconut cream)
- 4 teaspoons coconut oil
- ¼ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup dairy-free semi-sweet chocolate chips or chopped dark chocolate (see Recipe Tips in post above)
- 1½ cups powdered sugar
- ¼ cup cocoa powder
- Chopped candy cane or sprinkles, for topping (optional)
Instructions
- Separate 16 to 20 mini cupcake liners onto a tray, sheet, or cutting board that will fit in your refrigerator.
- Put the coconut milk and oil in a small saucepan over medium-low heat. Cook, whisking occasionally, until hot and just barely beginning to bubble. Remove the pan from the heat and stir in the vanilla and peppermint extracts.
- Put the chocolate in a medium bowl and pour the hot coconut milk over the top. Let sit for 1 minute, and then whisk until smooth.
- Sift the powdered sugar and cocoa into the chocolate mixture. Stir until thoroughly combined. The mixture will be quite thick.
- Fill each liner about two-thirds to three-fourths full with the fudge mixture and level the chocolate out. If desired, top the chocolate with crushed candy cane or sprinkles, and gently press it in.
- Refrigerate for 1 hour, or until firm.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze to enjoy later.
Notes
Traditional Fudge Squares: You can press the chocolate mixture into a small baking dish lined with parchment paper. Refrigerate for 2 hours and remove the fudge using the parchment paper before cutting it into squares.
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