Mint Chocolate Chip Fudge

Uncategorized Sep 06, 2017

Mint Chocolate Chip. Anytime I go for ice cream I'm hard up to get something other than this. There's something about the crunch of the chocolate and the freshness of the mint. There's something about the combo.

 

The problem is that most times you find this, it's that bright green colour which you know hasn't come from crushing the mint by hand. Instead it's from a bunch a of unpronounceable ingredients that I won't go into. I get it, when it's mass produced that just the way it goes....I wish it wasn't like this, but I won't go down that rabbit hole today.

 

Instead let's talk about fudge!

 

Coconut butter is a fairly new ingredient for me to play around with. In my Instagram scrolling one day I came across the inspiration to use it for fudge from the amazing @sobeautifullyreal and have been experimenting ever since. It makes a great foundation for fudge, and the mint chocolate combo was simply asking to be experimented with. You can imagine how excited I was when it worked out perfectly! Insert happy dance here :) 

 

These are the perfect when you're looking for that sweet something after a meal or as an afternoon pick me up. And they only take 5 minutes to whip up so as long as you have your pantry stocked (did I mention only 7 ingredients?), you can whip them up whenever the craving hits. 

 

The good fat from the coconut, the antioxidants in the dark chocolate and the tummy calming properties of the peppermint makes this basically the best treat ever! Did I mention there's only a 1/4 cup of maple syrup to sweeten it? Traditional fudge usually starts with at least a cup!

 

PS- As a bonus, I've given you two other variations because they're just that easy you've got to try them all!! 

 

Mint Chocolate Chip Fudge

  • 1 1/2 cups coconut butter (also called ‘Manna’) 

  • 1/4 cup maple syrup

  • 1/3 cacao butter, melted (you can find this in the baking section of most grocery stores)

  • 1/4 tsp salt

  • 1/2 tsp vanilla

  • 3-4 drops pure peppermint oil

  • 1/2 cup bittersweet chocolate chips

Combine coconut butter, maple syrup, cacao butter, vanilla, salt and peppermint extract. Mix in chocolate chips. Spread evenly in a small loaf pan and then top with pistachios and dried cherries. Refrigerate for 2-3 hours or until firm. Cut into squares and serve. 

These will keep for 2 weeks in the fridge or up to 3 months in the refrigerator. 

 

BONUS VARIATIONS:

 

Lemon Pistachio Fudge:

  • 1 1/2 cups coconut butter

  • 1/3 cacao butter, melted

  • 1/4 cup maple syrup1/4 tsp salt

  • 1/2 tsp vanilla

  • 1/4 cup lemon juice

  • zest of 1 lemon

  • 1/2 cup pistachios, chopped

  • 1/2 cup dried cherries, chopped (you can substitute dried cranberries, blueberries, etc)

Combine coconut butter, maple syrup, cacao butter, lemon juice, zest, vanilla and salt in a bowl. Spread evenly in a small loaf pan and then top with pistachios and dried cherries. Refrigerate for 2-3 hours or until firm. Cut into squares and serve. 

 

Peanut Butter Chocolate Fudge

  • 1 1/2 cups coconut butter

  • 1/3 cacao butter, melted

  • 1/4 cup maple syrup

  • 1/4 tsp salt

  • 1/2 tsp vanilla

  • 1/2 cup semisweet chocolate chips

  • 1/4 cup smooth peanut butter

  • 1/4 cup chopped roasted peanuts

Combine coconut butter, maple syrup, cacao butter, zest, vanilla and salt in a bowl. Mix in chocolate chips and peanut butter until there are swirls of peanut butter. Spread evenly in a small loaf pan. Refrigerate for 2-3 hours or until firm. Cut into squares and serve. 

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