Mint Coconut Fudge (dairy-free)

You are going to love this mint coconut fudge! It is so easy to make and this healthy no bake dessert has the most amazing flavour. It's naturally gluten free, dairy free and refined sugar free.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Recipe variations:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• The flavour! This coconut fudge is perfectly sweet, melts in your mouth and has hints of refreshing mint. It reminds of mint white chocolate.
• It's so easy to make and is a no bake dessert so it's perfect for summertime.
• This fudge is healthy, gluten free, dairy free, refined sugar free and can easily be made vegan too.
• It stores well and freezes well so is great for meal prep.

Ingredients and substitutions:

• Raw cashews - these form the base of this delicious fudge while keeping it dairy free. Be sure to use raw cashews and not roasted cashews.
• Coconut butter - when combined with the cashews this helps give the fudge the best texture and a delicious coconut flavour. Note that coconut butter is also known as coconut manna and coconut cream concentrate.
• Coconut oil - this is used to help give the fudge its amazing texture.
• Coconut milk - to add even more delicious coconut flavour. I recommend using full fat coconut milk rather than low fat which is too watery.
• Honey or maple syrup - either of these natural sweeteners can be used to sweeten this fudge while keeping it refined sugar free.
• Mint leaves - fresh mint leaves are used to give this fudge its refreshing mint flavour.
• Vanilla extract - to help enhance the flavours of this delicious fudge.

How to make (step-by-step):

Step one:

First, place all the ingredients into your food processor and blend until smooth.

Step two:

Line an 8 inch square baking pan with parchment paper and pour the blended fudge ingredients into the pan.

Step three:

Spread the fudge out into an even layer and then freeze the pan for 2 hours.

Step four:

Remove the pan from the freezer, let the fudge thaw for 5-10 minutes and then cut into pieces and enjoy.

Top tips:

• To make cutting this fudge easier, run the knife under hot water to get it warm before cutting it.

Recipe variations:

• To make this coconut fudge vegan: use maple syrup to sweeten it.
• To make it higher in protein: add a few scoops of collagen peptides to the recipe.

How to store:

Store this fudge in the freezer in an airtight container or freezer bag for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Vegan peanut butter fudge
• Quick and easy peanut butter mousse
• No bake chocolate orange fudge
• Easy blueberry mint lemonade

Recipe