This peppermint freezer fudge is the perfect holiday treat. It is made with coconut oil, almond butter, peppermint candies, and other simple ingredients. It’s the perfect holiday dessert.
Easy Peppermint Freezer Fudge
When you are in the holiday spirit you crave all the holiday flavors. This peppermint freezer fudge is an easy dessert to whip up and keep in your freezer. You can store it in your freezer as a quick dessert or for a holiday party.
Why you’ll love it!
Reasons why you’ll love it.
It’s a simple holiday dessert.
You can whip it together in no time.
The peppermint and chocolate are a delicious combo.
- Coconut oil- coconut oil is the ingredient that allows this freezer fudge to freeze quickly. It does give the fudge a hint of coconut taste. Do not try to substitute this ingredient.
- Almond butter– almond butter gives the fudge body and adds a ton of protein! You can’t even tell that the fudge has almond butter in it. Be sure to buy drippy almond butter, if the almond butter is too stiff it won’t mix well.
- Peppermint extract– a little goes a long way for peppermint extract.
- Candy canes– candy canes or peppermints on top of this peppermint freezer fudge make it festive and give the freezer fudge a nice crunch.
Easy Ingredient Swaps
Make any of the following easy ingredients swaps 1:1 in your peppermint freezer fudge. Don’t have almond butter on hand? We got you. Want to use another sweetener? Go for it!
- All natural, drippy almond butter –> any drippy nut butter like peanut butter or cashew butter
- Maple syrup –> honey
- Chocolate chips –> chocolate chunks
What Can’t You Swap?
- All natural, drippy nut butter: while you can use any drippy nut butter interchangeably, we DO NOT recommend using any spreadable nut butter that isn’t drippy.
- Coconut oil: we DO NOT recommend swapping out coconut oil for another oil like olive oil or canola oil. Not only would this significantly change the flavor of this freezer fudge, but other oils also do not solidify like coconut oil does when frozen.
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
- Prep the cake pan. First, line a square cake pan with parchment paper.
- Mix Ingredients. Add all of the ingredients together, except for the chocolate and peppermints, in a large mixing bowl. Be sure the mixture is smooth and creamy.
- Melt the chocolate. You can melt the chocolate in the microwave or over the stovetop. Just be sure to watch the chocolate so it doesn’t burn. Add the chocolate to the other ingredients and mix.
- Add the peppermints. Pour the mixture into a lined square pan and smooth the mixture out. Add the crusted peppermints to the top of the fudge.
- Freeze the fudge. Cover the fudge and freeze it for 2-4 hours or until frozen.
don’t skip the parchment paper
DON’T SKIP THE PARCHMENT: you’ll be able to easily lift the frozen fudge out of your square cake pan because of the parchment paper! If you skip the parchment, it will be difficult to remove the frozen fudge from the pan.
Use creamy and drippy almond butter. Be sure to buy drippy almond butter. We love the Good and Gather almond butter or the almond butter from Trader Joes.
Add a little extract at a time. If you would like your freezer fudge to have more peppermint flavor, be sure to add only a little extract at a time. Extracts can be very potent.
Be sure it’s stored in an air-tight container. If you place your freezer fudge in the freezer without sealing it or storing it in an air-tight container it can become freezer burn, causing it to taste like whats in your freezer or have a strange texture.
Because this peppermint freezer fudge has coconut oil and drippy nut butter in it, it will melt at room temperature. Because of this, we recommend storing your freezer fudge in the (you guessed it!) freezer.
Pro tip: once your pan of peppermint freezer fudge has completely frozen, cut into slices or break it into chunks and store it in an air-tight container in the freezer.
- 1 cup drippy all-natural almond butter*
- ⅓ cup unsweetened cocoa powder
- ⅓ cup melted coconut oil + 1 teaspoon divided
- 3 tablespoons maple syrup
- ⅓ cup chocolate chips
- ½ teaspoon peppermint extract
- ¼ cup chopped peppermints or candy canes
First, line a square cake pan with parchment paper. Set aside.
Next, place almond butter butter, cocoa powder, and ⅓ cup melted coconut oil in a medium bowl and mix until combined. Then, add maple syrup and peppermint extract and mix again.
Place the chocolate chips in a separate microwave safe bowl with the remaining teaspoon of coconut oil and cook on high power in the microwave for 20 second increments, stirring after each 20 second increment, until the chocolate chips are completely melted. Stir until completely smooth.
Add the melted chocolate chips to the fudge batter and mix until smooth. Transfer the batter into the cake pan and use a spatula to spread out evenly. Top with crushed peppermints.
Place in the freezer for 2-4 hours or until solid. Remove from the freezer and let sit for 5 minutes before removing from the pan. Use a sharp knife to cut into squares.
Tips & Notes
- Drippy almond butter is very important! If you don’t use drippy almond butter you may need to add extra coconut oil to the freezer fudge.
Calories: 223kcal Carbohydrates: 12g Protein: 5g Fat: 19g Fiber: 3g Sugar: 7g