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Vegan Mint Chocolate Fudge inspired by the popular Girl Scout Thin Mints Cookies! So rich, chocolatey, dense and fudgy and made without any added oil or dairy. Made with whole foods for the ultimate rich vegan chocolate dessert!
VEGAN MINT CHOCOLATE FUDGE
If you love all things mint and chocolate, then you will love this Vegan Mint Chocolate Fudge! Girl Scout Thin Mint cookies inspired vegan fudge. This stuff tastes just like the cookies, but in fudge form. I even have a recipe for homemade vegan thin mints! I have a huge fondness for all things chocolate and peppermint, like these incredibly popular vegan peppermint brownies!
This fudge has no added oil and firms up thanks to coconut butter.
These are incredibly rich, decadent and fancy. They are not low-fat by any means, haha. But they are dairy-free and gluten-free for those who want a rich vegan chocolate dessert that doesn’t skimp on the indulgence. A small piece really does satisfy, too!
INGREDIENTS NEEDED
- Lite coconut milk: Or use another creamy milk you love.
- Almond butter or cashew butter: Either should work here since it’s fudge being chilled and firmed up in the fridge.
- Maple syrup
- Coconut butter: This is what helps the fudge to set up.
- Unsweetened natural cocoa powder
- Vanilla extract
- Peppermint extract
- Chopped nuts of choice: I used almonds and pecans.
- Fresh mint leaves: For decoration. Optional.
HOW TO MAKE VEGAN MINT CHOCOLATE FUDGE (with photos)
Step 1: Add the milk, almond butter, syrup and both extracts to a medium bowl and stir very well.
Step 2: Stir in the cocoa powder and salt well.
Step 3: Add the melted coconut butter to the bowl and mix well. Stir in the chopped nuts, if using.
Step 4: Pour into a 9×5 loaf pan, lined with parchment paper. Spread out the top with the back of a spoon or spatula. Pour into prepared pan and spread out evenly. Garnish with fresh mint if desired.
Step 4:Top with freshly chopped mint. Place in the freezer for 4-8 hours or until completely firm. Overnight is best.
Slice and enjoy!
MORE VEGAN MINT CHOCOLATE DESSERTS
- No-Bake Mint Chocolate Chip Bars
- Mocha Peppermint Latte
- No-Bake Mint Chocolate Tart
- Chocolate Peppermint Sweet Potato Ice Cream
Vegan Mint Chocolate Fudge
Brandi Doming
Vegan Mint Chocolate Fudge inspired by the popular Girl Scout Thin Mints Cookies! So rich, chocolatey, dense and fudgy and made without any added oil or dairy. Made with whole foods for the ultimate rich vegan chocolate dessert!
5 from 7 votes
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 10 pieces
Ingredients
- 1/4 cup (60g) low fat coconut milk (or another really creamy milk)
- 1/2 cup (128g) creamy almond butter or cashew butter
- 3/4 cup (240g) pure maple syrup
- 1 teaspoon (5g) vanilla extract
- 1/4 teaspoon mint extract (this is the combo of spearmint and peppermint)
- 1/2 cup (48g) unsweetened cocoa powder
- 1/8 teaspoon fine sea salt
- 1/4 cup + 2 tablespoons (90g) liquid melted coconut butter (not coconut oil!)
- 1/4 cup chopped nuts of choice (I used sliced almonds and pecans)
- Optional: chopped fresh mint for garnish
- I use this scale.
Instructions
Make sure all of your ingredients are at room temperature before beginning, so that the coconut butter does not cease up when added to the other ingredients. Line a 9X5 loaf pan with parchment paper hanging over the sides.
Add the coconut milk, almond butter, syrup and both extracts to a medium bowl and stir very well. Be very careful when measuring the mint extract, as too much can easily turn this from tasting minty, to tasting like toothpaste!
Next stir in the cacao powder and salt really well.
Melt the coconut butter to a complete liquid and then measure out 1/4 cup + 2 tablespoons and add to the remaining ingredients. Mix really well. Add chopped nuts and stir well.
Pour into prepared pan and spread out evenly. Garnish with fresh mint if desired.
Freeze for 4-8 hours, preferably overnight to be completely solid. It will be perfect and fudgey immediately upon removal of the freezer, no need to wait for it to thaw! Slice into bars and keep stored in a ziplock bag or foil. They will soften quickly upon removal, so don't leave them out too long.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan mint chocolate fudge, vegan mint fudge
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Comments
brandi.doming@yahoo.comThanks so much Sophie!! Yes, I agree…I wasn’t thrilled when it didn’t upload as clear to Youtube after I created it. I know now for next time…thanks for watching girl!! 🙂
Reply
This is a spectacular recipe. So delicious. It’s a perfect treat. And I LOVE chocolate. Brandi – thank you for being kind enough to let us post this recipe on our site. We look all over books and websites to find inspiration… But this was more then inspiration, this one was perfect as is. Just amazing.Reply
- brandi.doming@yahoo.com
Wonderful Damien! I really appreciate your wonderful feedback, and thank you for asking to share it, that means so much to me! You are so welcome. So glad you loved the recipe!!
Reply
- brandi.doming@yahoo.com
Hi Liz! They are actually not the same at all or perform the same in most recipes. Coconut oil is just the fat separated from the coconut and is softer and very greasy, whereas coconut butter is a whole food, it is dried coconut that has been puréed into liquid “butter”. You can buy it at Whole Foods, or I actually make it homemade because it’s so easy and cheap. Here’s my link how I make it. It takes less than 10 mins! The coconut butter firms up much harder, which is why it’s necessary in this recipe. The coconut oil would make it too soft. Hope that helps
Reply
Once again, this recipe is a ridiculously huge success! I just made two batches for tomorrow and I literally licked the bowl–it’s just too good!Reply
- brandi.doming@yahoo.com
Yay Courtney!! Thank you so much for the awesome feedback! You made my day! 🙂
Reply
OK, this is my new, fav dessert! As a celiac who can’t use dairy I always feel like I miss out on all the REALLY GOOD Christmas treats-Not anymore! This is SO yummy and delicate to the taste. Its a simple, yet fancy dessert- when you eat it it feels so elegant. The green mint garnish on top makes it nice and festive for Christmas. This is certainly a recipe I will be keeping on hand for the future! Thank you for sharing Brindi-I am in love!Reply
- brandi.doming@yahoo.com
So so happy to hear this Dawn, thank you so much for the awesome feedback!! I really appreciate it!!
Reply
- brandi.doming@yahoo.com
Hi Mars! Sure, here is how I make it, super easy, or you can always buy coconut butter at Whole Foods, the Dastony brand is the only one I’d recommend. Make sure your coconut butter is totally liquid before measuring. Here is the link: https://thevegan8.com/2013/10/14/homemade-coconut-butter/
Please come back and let me know what you think of this fudge! 🙂Reply
- brandi.doming@yahoo.com
Thank you so much for your kind words Florian!
Reply
Just popped these bad boys in the freezer! Can’t wait to try, as Thin Mints were/are my absolute fave GS cookie!
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