Vegan Mint Chocolate Fudge inspired by the popular Girl Scout Thin Mints Cookies! So rich, chocolatey, dense and fudgy and made without any added oil or dairy. Made with whole foods for the ultimate rich vegan chocolate dessert!
VEGAN MINT CHOCOLATE FUDGE
If you love all things mint and chocolate, then you will love this Vegan Mint Chocolate Fudge! Girl Scout Thin Mint cookies inspired vegan fudge. This stuff tastes just like the cookies, but in fudge form. I even have a recipe for homemade vegan thin mints! I have a huge fondness for all things chocolate and peppermint, like these incredibly popular vegan peppermint brownies!
This fudge has no added oil and firms up thanks to coconut butter.
These are incredibly rich, decadent and fancy. They are not low-fat by any means, haha. But they are dairy-free and gluten-free for those who want a rich vegan chocolate dessert that doesn’t skimp on the indulgence. A small piece really does satisfy, too!
- Lite coconut milk: Or use another creamy milk you love.
- Almond butter or cashew butter: Either should work here since it’s fudge being chilled and firmed up in the fridge.
- Maple syrup
- Coconut butter: This is what helps the fudge to set up.
- Unsweetened natural cocoa powder
- Vanilla extract
- Peppermint extract
- Chopped nuts of choice: I used almonds and pecans.
- Fresh mint leaves: For decoration. Optional.
HOW TO MAKE VEGAN MINT CHOCOLATE FUDGE (with photos)
Step 1: Add the milk, almond butter, syrup and both extracts to a medium bowl and stir very well.
Step 2: Stir in the cocoa powder and salt well.
Step 3: Add the melted coconut butter to the bowl and mix well. Stir in the chopped nuts, if using.
Step 4: Pour into a 9×5 loaf pan, lined with parchment paper. Spread out the top with the back of a spoon or spatula. Pour into prepared pan and spread out evenly. Garnish with fresh mint if desired.
Step 4:Top with freshly chopped mint. Place in the freezer for 4-8 hours or until completely firm. Overnight is best.
Slice and enjoy!
MORE VEGAN MINT CHOCOLATE DESSERTS
- No-Bake Mint Chocolate Chip Bars
- Mocha Peppermint Latte
- No-Bake Mint Chocolate Tart
- Chocolate Peppermint Sweet Potato Ice Cream
Vegan Mint Chocolate Fudge
- 1/4 cup (60g) low fat coconut milk (or another really creamy milk)
- 1/2 cup (128g) creamy almond butter or cashew butter
- 3/4 cup (240g) pure maple syrup
- 1 teaspoon (5g) vanilla extract
- 1/4 teaspoon mint extract (this is the combo of spearmint and peppermint)
- 1/2 cup (48g) unsweetened cocoa powder
- 1/8 teaspoon fine sea salt
- 1/4 cup + 2 tablespoons (90g) liquid melted coconut butter (not coconut oil!)
- 1/4 cup chopped nuts of choice (I used sliced almonds and pecans)
- Optional: chopped fresh mint for garnish
- I use this scale.
- Make sure all of your ingredients are at room temperature before beginning, so that the coconut butter does not cease up when added to the other ingredients. Line a 9X5 loaf pan with parchment paper hanging over the sides.
- Add the coconut milk, almond butter, syrup and both extracts to a medium bowl and stir very well. Be very careful when measuring the mint extract, as too much can easily turn this from tasting minty, to tasting like toothpaste!
- Next stir in the cacao powder and salt really well.
- Melt the coconut butter to a complete liquid and then measure out 1/4 cup + 2 tablespoons and add to the remaining ingredients. Mix really well. Add chopped nuts and stir well.
- Pour into prepared pan and spread out evenly. Garnish with fresh mint if desired.
- Freeze for 4-8 hours, preferably overnight to be completely solid. It will be perfect and fudgey immediately upon removal of the freezer, no need to wait for it to thaw! Slice into bars and keep stored in a ziplock bag or foil. They will soften quickly upon removal, so don't leave them out too long.
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