There’s something magical about the combo of chocolate and peppermint — it just tastes like the holidays. These fudge cups are everything you love about peppermint bark but smoother, creamier, and bite-sized.
They come together in minutes (no oven needed!) and look beautifully festive with a sprinkle of crushed candy canes on top. It’s the kind of treat you can whip up last minute for a Christmas party — or just keep in the fridge for when you need something sweet and cozy.
💛 Why You’ll Love This Recipe
- No-bake, foolproof, and ready in under an hour 🍫
- Creamy texture with cool peppermint flavor
- Perfect for gifting or dessert platters
- 100% vegan and dairy-free 🌱
- Freezes beautifully — holiday batch baking approved!
This recipe was inspired by the classic peppermint patties and fudge squares we all grew up eating around Christmas — just made simpler and plant-based. Instead of butter and condensed milk, we use creamy coconut milk and dark chocolate for that melt-in-your-mouth texture, plus a dash of peppermint extract for that frosty flavor.
🍫 Vegan Peppermint Chocolate Fudge Cups
Description
These Vegan Peppermint Chocolate Fudge Cups are silky, sweet, and irresistibly minty. Made with rich dark chocolate, coconut milk, and a hint of peppermint, they’re the perfect no-bake treat for holiday parties, dessert trays, or gifting.
Ingredients
Chocolate Fudge Layer:
Topping:
Instructions
Melt the Chocolate
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In a heat-safe bowl, combine chocolate, coconut milk, and coconut oil. Melt using a double boiler or microwave in 30-second intervals until smooth. Stir in peppermint extract and maple syrup.
Pour into Cups
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Line a mini muffin tin with paper liners and spoon chocolate mixture evenly into each cup. Tap gently to level.
Add Toppings
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Sprinkle crushed candy canes and cacao nibs on top.
Chill & Serve
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Refrigerate for 30–40 minutes until firm. Peel off wrappers and serve cold or at room temperature.
Note
💡 Tips
- Don’t overdo the peppermint extract — a little goes a long way.
- Use silicone molds for easy removal.
- Store in fridge up to 10 days or freezer up to 2 months.
- For a layered look: pour half, chill, add white coconut layer, then top with the rest.
Gift It:
Stack in parchment paper layers inside mini jars or tins tied with red twine.
Flavor Twist:
Swap peppermint for orange extract for a chocolate-orange holiday twist.
Pair It With:
Vegan hot chocolate or gingerbread latte for the coziest winter snack combo ☕
