Healthy Mint Chocolate Fudge (Keto, Vegan, Paleo)
Ridiculously SILKY smooth mint fudge packed with healthy ingredients and NO sugar or dairy!
Prep Time8 mins
Cook Time0 mins
Total Time8 mins
Servings: 25 pieces
Additional ingredients for the chocolate layer:
To make the mint layer:
Blend all ingredients in a food processor or powerful blender until smooth. (Add the extra Tbs nut butter if you want it more firm.)
Scrape down the sides and taste and adjust for sweetness and mint flavor. Blend again.
Spread 2/3 of the mint cream into a 5x5" or 6x4" dish lined with parchment paper (save the remaining 1/3 for the top layer)
Freeze about 30 minutes until set.
To make the chocolate layer:
Add cacao and cashew butter to the leftover mint cream in the food processor and blend smooth. Taste and adjust, adding more cacao, salt or a few more drops of stevia if desired.
Spread chocolate over the mint layer and freeze or refrigerate again until set.
Slice into 1" squares. Enjoy right away as a silky fudge bite or freeze for a mini ice cream bar treat!
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What I used:
Sweet Leaf Vanilla Creme Stevia
Nutiva Organic Virgin Coconut Oil
Viva Naturals Cacao Powder
Avocados from Aldi --always super cheap!
Cashew Butter from Aldi --amazingly delish!
McCormick Pure Mint Extract (*Not peppermint)
To store: wrap each piece tightly in plastic wrap or parchment and refrigerate for up to 4 days or freeze for 1 month. Delicious from the freezer! I like to set mine on the counter to thaw for a minute or two. It tastes like an ice cream bar!
Note: if not tightly wrapped (air-tight) these will change color slightly, but it does not affect the taste.
You can make this fudge into individual servings by pouring it into mini parchment wrappers instead of one dish, and that also keeps it airtight and prevents browning.
Beware: if you use a bigger dish than 5x5", your fudge will be very thin/flat.
If your coconut oil is too cold and hard, place the jar in a bowl of warm water for several minutes to soften it up a bit. It should be the consistency of room temperature butter. Melted oil would probably work just as well (but it would have to chill longer to set)
Macros via MyFitnessPal using 1 Tbs cashew butter: 67 cal, 7g fat, 2g carbs - 1g fiber = 1g net carb, 0g protein