This Peppermint Coconut Fudge recipe uses just five wholesome ingredients and is flavored with peppermint to taste like a candy cane! It's an easy dessert recipe that's SCD, paleo, gluten free, dairy free, and refined sugar free.
Every year for Christmas my dad buys us our favorite chocolates from Godiva.
The coconut truffles have always been my jam, but because of my dietary restrictions, it's been many years since I've had one.
So this year I decided to try and recreate the yummy coconut goodness.
Well, I totally failed but the silver lining of my failure is this absolutely delicious paleo coconut fudge recipe that tastes like a decadent candy cane!
This fudge contains just five ingredient!
- Nutiva Coconut Manna Coconut Butter
- coconut oil
- peppermint extract
- unsweetened shredded coconut (optional)
The brand of coconut butter you use is very important in this recipe!
Some of my lovely readers and I have tried making this recipe with different brands and unfortunately, they were not successful.
Nutiva Coconut Manna is the only brand I've had success with (I've received no endorsements or incentives from Nutiva).
When making the recipe with other brands of coconut butter, the ingredients never fully combined and the honey would either sink to the bottom and/or the coconut oil would separate from the rest of the mixture.
If you decide to make this fudge using a different brand, I'd love to hear if it was successful or not!
Stir the Nutiva Coconut Manna, coconut oil, honey, and peppermint extract in a double boiler over medium heat.
Remove from the heat once smooth and well combined.
Whisk in the shredded coconut before pouring the mixture into a parchment lined baking dish (you can also use silicone chocolate molds) and freezing.
Once the fudge has set, remove from the freezer and cut into squares.
Allow it to sit at room temp for about five minutes before digging in!
- Prepare the parchment lined baking dish prior to heating the mixture.
- Since the honey is heavier than the rest of the ingredients, it tends to sink to the bottom. Once the shredded coconut is whisked in, move quickly to pour the mixture into the pan and place immediately in the freezer.
How to store the fudge
Store the fudge in an airtight container in the freezer for up to three months.
Here are a few more simple no bake desserts you'll love!
- Avocado Mint Ice Cream
- Raspberry Panna Cotta
- No Bake Strawberry Pie
- Healthy Coconut Bites
- Dairy Free Pumpkin Pudding
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Peppermint Coconut Fudge
- ½ cup nutiva coconut manna coconut butter
- ¼ cup coconut oil
- 4 Tablespoons honey
- 1 ½ teaspoon peppermint extract
- ¼ cup unsweetened shredded coconut
- Melt the coconut butter, coconut oil, honey, and peppermint extract in a double boiler over medium heat until smooth (10 to 15 minutes), stirring well to ensure the coconut oil and honey are combined.
- Remove from heat and stir in the shredded coconut.
- Pour into a 6x9 inch dish lined with parchment paper and immediately place in freezer for 60 minutes or until hardened.
- Remove from freezer and cut into squares. Store in an airtight container in the freezer.