Dairy-Free Peppermint Fudge Bites
Perfectly smooth, rich, minty dairy-free fudge bites that are easy to prep ahead and ideal for holiday dessert trays.
Ingredients
Fudge
- 1/3 cup full-fat coconut milk not the carton kind; thick canned
- 4 tsp coconut oil
- 1/4 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/2 cup dairy-free semi-sweet chocolate chips or chopped dark chocolate
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- crushed candy canes or sprinkles optional
Instructions
- Prep your fudge cups. Line a small tray with 16–20 mini cupcake liners and ensure it fits in your fridge.
- Warm the base. In a small saucepan, gently heat the coconut milk and coconut oil over medium-low until hot and just starting to bubble. Remove from heat and stir in the vanilla and peppermint.
- Melt the chocolate. Add the chocolate to a bowl, then pour the warm milk mixture over it. Let sit 1 minute, then whisk until smooth.
- Mix in the dry. Sift in the powdered sugar and cocoa powder and stir until thick and glossy.
- Fill and top. Spoon or pipe the fudge into each liner about two-thirds full, then sprinkle with crushed candy cane or sprinkles.
- Chill. Refrigerate for 1 hour until firm.
Notes
These are rich, pepperminty bites of joy. Emma loves snowflake sprinkles; plain or dark toppings work too. Make ahead by freezing up to a month with parchment layers. For allergies, use top-8-free chocolate and certified gluten-free candy canes.