Mint Fudge Recipe – vegan and sugar-free Thanks to our Friends at Whole New Mom! Link at bottom of page!
1 1/2 cups coconut oil (use expeller pressed if you wish to avoid coconutty flavor)
1 1/5 cups nut or seed butter (I used pumpkin seeds as this adds natural green coloring)
1/2 cup sweetener (any equivalent sweetener, (liquid or granulated) to taste will work, of course reducing the amount if using stevia extract. One scoop = 1/32 tsp. Use the healthiest sweetener you can.)
1/2 cup or more dried parsley flakes
2 t vanilla
1 tsp peppermint extract
1/4 t salt (I recommend Real Salt)
Melted chocolate (or my Homemade Chocolate Chips for optional drizzle)
- Melt coconut oil in small saucepan. Add remaining ingredients to blender, add coconut oil and blend until smooth.
- Pour into an 8×8 baking pan and freeze until solid.
- Store in refrigerator to prevent softening.