There’s something very natural and delicious about these Healthier Peppermint Chocolate Fudge Bites with Coconut. They make a perfect treat with the bonus of healthier ingredients.
Healthier Peppermint Chocolate Fudge Bites with Coconut
You can have your hit of chocolate and still maintain healthier eating with this recipe for Peppermint Chocolate Fudge Bites from Kate MacAloon using peppermint oil from Young Living.
“These little protein-packed treats are delicious and easy to make,” says Chef Kate. “I especially love making them with coconut butter. You can usually find coconut butter (not coconut oil) at health food stores. I also served these at the yoga class Miranda Kerr put on in Sydney for Earth Hour. The guests adored them.”
So easy to make, this fudge is a delicious hit of chocolate flavour packed full of protein.
- 1 cup Coconut butter, almond butter, or other nut butter
- 2 tbsp Coconut oil, melted
- ½ cup Almonds or other nuts, finely ground
- ¼ cup Honey or coconut syrup, to taste
- ½ cup Raw cacao powder (keep extra for coating)
- ½ cup Coconut, finely ground (keep extra aside for coating)
- ¼ tsp. Sea salt, to taste
- 1 - 2 drops Young Living Rose, Peppermint or Spearmint essential oil
- 1 tsp. Vanilla extract or essence (optional)
- ½ cup Chocolate chips or finely cut chocolate pieces (70% dark chocolate)
- ½ cup Cacao nibs
- Place all the ingredients in a food processor fitted with the chopping blade and process
until well combined. You may need to stop the processor a couple of times to push down the side and continue blending. You can also combine all the ingredients in a bowl and mix well to combine. Add any optional ingredients by transferring the mixture to a bowl, adding ingredients of choice and mixing
well to combine.
- Spread the mixture into a small baking pan or dish lined with baking paper.
- Place the finely ground coconut and cacao powder in 2 medium bowls. Sprinkle a mixture of
cacao powder and ground coconut on top of the fudge and press it gently so it
stays in place.
- Refrigerate the fudge for at least 1- 2 hours to set and then cut into little squares. The
fudge will keep up to 6 days refrigerated and up to 1 month in the freezer.
NOTE: Allow the nut butter to warm to room temperature or soften by placing the jar in warm water to make it easier to combine with the other ingredients. If you are nut sensitive, you can use coconut butter in place of the nut butter, and ground pumpkin or sunflower seeds in place of the almonds or other nuts.
Amount Per Serving: Calories: 335Total Fat: 25gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 108mgCarbohydrates: 25gFiber: 6gSugar: 15gProtein: 5g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.