Perfectly Peppermint Fudge Bites
Perfectly Peppermint Fudge Bites could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 16 and costs 17 cents per serving. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 85 calories. Christmas will be even more special with this recipe. 2155 people have tried and liked this recipe. It is brought to you by Go Dairy Free. It works well as an inexpensive dessert. A mixture of candy canes, dark chocolate chips, coconut oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 12 minutes. With a spoonacular score of 14%, this dish is not so tremendous. Try Peppermint Fudge, Peppermint Fudge, and Peppermint Fudge for similar recipes.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 2 minutes
Ingredients:
Chopped or crushed candy canes, for topping
1/4 cup cocoa powder
4 teaspoons coconut oil
1/2 cup dairy-free semi-sweet or dark chocolate chips or chopped chocolate (see notes in post above)
1/3 cup full-fat coconut milk (such as So Delicious Original Culinary Coconut Milk)
1/4 teaspoon peppermint extract
1-1/2 cups powdered sugar
1/4 teaspoon vanilla extract
Equipment:
sauce pan
bowl
mini muffin tray
muffin liners
Cooking instruction summary:
Heat the coconut milk and oil in a small saucepan over medium-low heat until hot and just barely beginning to bubble, but not fully boiling. Remove from heat.Place the chocolate in a bowl and pour the coconut mixture over top. Stir vigorously until all of the chocolate is melted.Stir in the extracts.Sift in the sugar and cocoa and stir until thoroughly combined. The mixture will be quite thick. Taste test, and if desired, add a little more sugar.Place 16 to 20 mini cupcake liners in a mini muffin tin (just to keep them in place. Spoon the fudge mixture into each cupcake liner, filling them about 2/3 to 3/4 full, and smooth them out.Top with crushed candy cane, gently pressing it in.Let set up at room temperature, or chill to hasten the process. I’m not a fudge purist, I actually prefer my fudge bites chilled.
Step by step:
1. Heat the coconut milk and oil in a small saucepan over medium-low heat until hot and just barely beginning to bubble, but not fully boiling.
2. Remove from heat.
3. Place the chocolate in a bowl and pour the coconut mixture over top. Stir vigorously until all of the chocolate is melted.Stir in the extracts.Sift in the sugar and cocoa and stir until thoroughly combined. The mixture will be quite thick. Taste test, and if desired, add a little more sugar.
4. Place 16 to 20 mini cupcake liners in a mini muffin tin (just to keep them in place. Spoon the fudge mixture into each cupcake liner, filling them about 2/3 to 3/4 full, and smooth them out.Top with crushed candy cane, gently pressing it in.
5. Let set up at room temperature, or chill to hasten the process. I’m not a fudge purist, I actually prefer my fudge bites chilled.
Nutrition Information:
covered percent of daily need
