Ingredients

The following ingredients have 15 Servings
  • 1 1/2 cups chopped dairy-free dark chocolate or dairy-free dark chocolate chips
  • 1/2 cup Sweetened condensed coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract (, or more if you prefer a stronger peppermint flavor)
  • 1/8 tsp fine sea salt
  • 1 1/2 cups chopped dairy-free white chocolate or dairy-free white chocolate chips
  • 1/2 cup Sweetened condensed coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract (, or more if you prefer a stronger peppermint flavor)
  • 1/8 tsp fine sea salt
  • 1-2 tablespoons crushed red and white candy canes or peppermint candies. For vegan

Instruction

  • Line an 8" X 8" pan with parchment paper or foil and spray lightly with nonstick spray
  • Chocolate Layer: Add the chocolate, sweetened condensed milk and maple syrup to a medium pot over low heat, while stirring frequently. Once the mixture is smooth and combined, remove from heat and stir in vanilla. Pour into the prepared pan and spread evenly with an offset spatula. Place the pan in the freezer while you make the white chocolate layer.
  • White Chocolate Layer: In a large heat-safe bowl, add the white chocolate chips, coconut cream and maple syrup and continue stirring until smooth. Remove pot from heat then add vanilla and salt if using.
  • Remove the pan from the freezer and spread the white chocolate layer on top of the chocolate fudge layer using an offset spatula. Top with crushed peppermint candies.Allow to set for about 3 hours or place in the fridge or freezer to speed up the process.
  • Once the fudge is set, use the parchment paper overhang to lift the fudge out from the pan. Use a sharp knife to cut into 1-inch pieces. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.