Mint Chocolate Fudge

Healthy mint chocolate fudgeAfter making several batches of my dairy-free fudge, I decided to do what I usually end up trying with most chocolate recipes: see if I can make a mint version. 🙂 Unsurprisingly, the results were fantastic. This mint chocolate fudge is easy to make and super delicious. Like the original recipe, it’s also dairy-free, gluten-free, and naturally sweetened with honey.

Do you like chocolate mint? Do you like fudge? If the answer to both of those questions is yes, definitely try this recipe. It has the same amazing fudgy texture as my original recipe, with an extra minty kick to pair with its rich chocolate flavor.

This recipe is mainly composed of cocoa butter and cocoa powder, so I don’t think that the flavor is overly coconut-y. I personally can’t detect any coconut flavor in this fudge. As I’ve mentioned before, though, my coconut taste buds are pretty dulled from all the coconut products we eat here, so a coconut hater may or may not find the coconut taste too strong.

Some notes on the recipe:

I’m listing cocoa butter in this recipe, but I actually use cacao butter myself. Either can be used interchangeably in this recipe.

I prefer to weigh my cocoa butter as it’s very difficult to get an accurate volume measurement with big chunks of cocoa butter. If you prefer to use a cup measure, I’ve also included that information–but I highly recommend using the weight instead. You can buy a food scale pretty inexpensively; I have this one and it’s an indispensable tool in my kitchen.

Equipment You’ll Need:

Double boiler and a pan that fits underneath the double boiler

Immmersion blender

8×8 baking dish lined with parchment paper (can also use a different size, just know that fudge will come out thicker or thinner)

Mint Chocolate Fudge
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Ingredients

Instructions

  1. Melt cocoa butter in your double boiler.
  2. Once the cocoa butter is completely liquid, remove from heat. Add all other ingredients and use your immersion blender to mix. You might also be able to do this by hand with a whisk, but in my experience a blender does a much better job of emulsifying the honey with the other ingredients.
  3. Pour fudge into your prepared pan, then transfer to the fridge to cool.
  4. Once fudge is solid and firm (this usually takes several hours), cut it into bite-sized pieces, or whatever size you prefer.
  5. Store fudge in the freezer or fridge. If you’re going to eat it within three days or so, it’s fine to keep it in the fridge, but since coconut milk is perishable, I would store it in the freezer for longer-term storage. I find that I like the texture out of the freezer just as much, but you can experiment to see what you prefer.
http://wholenaturallife.com/mint-chocolate-fudge/

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5 Responses to Mint Chocolate Fudge

  1. Cynthia says:

    Which type of coconut milk are you referring to – canned (ie: thick layer of cream on the top) or carton (1/2 gal. size)?

    • Hi Cynthia,
      I’m referring to canned coconut milk–although the kind I buy actually comes in a tetrapak, not a can. If you click on the link in the recipe you can see the kind of coconut milk I use. I would never recommend using the coconut milk that comes in a 1/2 gallon carton; all the ones that I’ve seen have a bunch of additives that you really don’t need in your coconut milk.

  2. Gina says:

    Do you think it would be ok to sub homemade rice milk? I can’t have coconut but this recipe sounds amazing and I would LOVE to try it!

    • Hmmm. I haven’t tried it so can’t be sure, but I think it would work. I’d start out with somewhat less than what the recipe calls for, as I think (??) that rice milk is typically thinner than coconut milk. Let me know how it turns out!

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