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.
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.
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.
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.
Line a mini muffin tin with paper liners and spoon chocolate mixture evenly into each cup. Tap gently to level.
Sprinkle crushed candy canes and cacao nibs on top.
Refrigerate for 30–40 minutes until firm. Peel off wrappers and serve cold or at room temperature.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 ☕