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    Home » Festive/Holidays » Candy Cane and Marshmallow Peppermint Fudge

    Candy Cane and Marshmallow Peppermint Fudge

    Dec 5, 2014 • Festive/Holidays, Sweets

    Jump to Recipe·Print Recipe

    Vegan and Gluten Free Candy Cane and Marshmallow Peppermint Fudge - Creamy, Decadent, Festive and so Simple to create!

    It’s December. Let’s celebrate!

    Why not start with a festive dessert? 

    Pretty sure I always start out any new season with a festive dessert.

    I can’t help it. I’m really good at craving it.

    I’m a fiend for anything sweet, but not the artificial kind of sweet. My one exception is candy canes – they are not plant-based but they are vegan (I double checked!) so I’m allowing it. Balance. Crushed candy canes add that sweet minty crunch to this freezer fudge, making it the most amazing and festive holiday treat! I found vegan marshmallows at Whole Foods (yes!) so I added a few chopped marshmallows for more texture – so YUM. Who knew vegan + gluten free marshmallows existed?! 

     Vegan and Gluten Free Candy Cane and Marshmallow Peppermint Fudge - Creamy, Decadent, Festive and so Simple to create!

    I love this Candy Cane and Marshmallow Peppermint Fudge because it’s a change from my usual chocolate fudge that I can’t seem to part with; plus it’s very holiday-ish. Think creamy, buttery (but no butter in the recipe), sweet, minty and light. How do you get that minty green color? From whole foods – oh yesss. I used E3Live and spinach; total added bonus with the greens. You will not taste the green components. PROMISE. You could use spirulina powder and spinach or any green powder really. Just add it in small amounts (teaspoons) until you achieve your desired minty green color along with spinach to make it more vibrant.. 

    Step one: Crush candy canes. I added 7 candy canes to a ziplock bag and pounded them with a large kitchen spoon. Anything works, really. Haha. Line a 8×8 square pan with parchment paper and spray coconut oil (or your spray oil of choice). Add in half of the crushed candy canes and save the rest for the topping.

     Vegan and Gluten Free Candy Cane and Marshmallow Peppermint Fudge - Creamy, Decadent, Festive and so Simple to create!

     Step two: Blend all ingredients for the fudge until smooth and creamy. Pour mixture into the square pan. Top with the remaining crushed candy canes and chopped marshmallows (optional).

     Vegan and Gluten Free Candy Cane and Marshmallow Peppermint Fudge - Creamy, Decadent, Festive and so Simple to create!

    Step three: Place in freezer for about 4 hours or until firm. Cut into squares and go for it. 

    Vegan and Gluten Free Candy Cane and Marshmallow Peppermint Fudge - Creamy, Decadent, Festive and so Simple to create!

    It’s super easy to make with simple clean-up and keeps well in the freezer. What’s not to love?

    Print

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    Candy Cane Peppermint Fudge

    Print Recipe
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    Ingredients

    Scale
    • 7 candy canes, crushed (and divided in half)
    • 1 1/2 cups raw cashews
    • 1/2 cup coconut oil, melted
    • 2/3 cup unsweetened coconut/almond milk
    • 2/3 cup water
    • 1/4 cup maple syrup
    • 2 teaspoons peppermint extract
    • 1 tablespoon of spirulina or any green powder (add more until you reach desired color)
    • 2–3 handfuls of spinach (for color, add more as needed)
    • 5 vegan marshmallows, optional (like the Dandies brand from Whole Foods)

    Instructions

    1. To crush candy canes, add them to a ziplock bag and smash with any kitchen utensil until they crumble into pieces.
    2. Line a square 8×8 pan with parchment paper and spray with coconut/your choice of oil so the fudge doesn’t stick to the paper. Spread out half of the candy canes in the pan. Set aside.
    3. In a high-speed blender, combine the cashews, milk, water, maple syrup, peppermint extract, green powder and spinach. Blend until smooth and add extra green powder and spinach as needed until you reach your desired color.
    4. Pour the mixture over the candy canes in the square pan. Top with the remaining half of the crushed candy canes and the chopped marshmallows. Cover with saran wrap and place in the freezer for at least 4 hours.
    5. Remove the fudge from freezer and cut into squares. Leftovers keep well in the freezer.
    6. Enjoy!

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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     Happy holidays 🙂

     

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    Reader Interactions

    Comments

    1. Julie G.

      December 14, 2014 at 2:08 pm

      This combines all my favorite holidays desserts! Candy cane, peppermint and fudge – all in one. So amazing! The colour is also so festive making it a perfect dish for a potluck this time of year. Thanks so much for sharing!! 🙂

      Reply
      • Shannon Leparski

        December 15, 2014 at 11:12 am

        Hi Julie – me too! I thought why not throw them all together?! I hope you get a chance to try it!

        Reply
    2. Hannah

      December 10, 2014 at 10:16 am

      Aaaaah!! This looks so gorgeous and delicious! I have to find a way to fit it into my sweets making schedule this year. I love the addition of greens for color :). I’ve seen this recipe all over pinterest this week, but I’m here from the VVLP!

      Reply
      • Shannon Leparski

        December 10, 2014 at 10:42 am

        Thank you so much Hannah! That makes me happy to hear you saw it on Pinterest 🙂 I hope you get a chance to make this fudge, it’s too good!

        Reply
    3. Kasi

      December 06, 2014 at 8:14 am

      It’s cool that you can make vegan fudge! I really like fudge so it would be neat to try out this recipe 🙂

      Reply
      • Shannon Leparski

        December 09, 2014 at 4:13 pm

        Hi Kasi – Yes you can pretty much transform any traditional recipe and make it vegan which is why it’s so fun to experiment in the kitchen! I hope you try it out 🙂

        Reply
    4. Natalie

      December 05, 2014 at 12:27 pm

      I was not expecting green when I read ‘fudge’, but this is so festive! And when there’s marshmallows involved I’m always excited 🙂

      Reply
      • Shannon Leparski

        December 09, 2014 at 4:12 pm

        Me too Natalie! Yea it’s a bit odd at first – the green colored fudge – but it’s a fun minty color and a nice change from popular chocolate fudge recipes!

        Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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EEK!! I’m so excited because it’s turned out to be absolutely adorable and I can’t wait for you ladies to use it!! all the info is on the blog, including more pictures of the inside!! It’s also besties to my first book, The Happy Hormone Guide 💗 >> theglowingfridge.com 
@bluestarpress // #happyhormonetracker #happyhormones #happyhormoneguide
    tangy + simple cucumber salad >> my latest crunchy tangy + simple cucumber salad >>
my latest crunchy craving! it comes together in 5 minutes and is sugar free. I know it’s super simple but I still think it deserves to live on the blog! I love snacking on it, serving it on crackers or using as a side/appetizer. so much refreshing crunch and salty, vinegar-y taste 🥒🥒🥒 new on the blog >> theglowingfridge.com // link in bio // #plantpowered
    now that I’m studying to become a integrative he now that I’m studying to become a integrative health practitioner, I’ve realized to a greater extent how one way of eating may not be perfect for everyone. how being strictly #plantbased isn’t a top priority for everyone. how different we really are. I’ve recently come to accept this, even though I will promote plant based until the day I die. my feelings have evolved over time. I used to be more pushy and believe my way of eating was the only way! but the reality is, there is no one diet and it’s infuriating when doctors push one diet only! its what works for YOUR body and it can change over time (depending on many factors). while this may upset some people, this will be apart of my job. as a practitioner I will have to meet people where they are at and guide them with an open mind. I can’t assume or expect that everyone will want to be plant based tomorrow! while I can always promote “the more plant foods the better” type of mentality (and I promise you, I will!) there is something called bio-individuality, meaning “there is not a one-size-fits-all diet, each person is a unique individual with highly individualized nutritional requirements”. what I will also promote is intuitive eating and really tuning into what your body wants and needs, and allowing that intuition to sharpen and grow (and hopefully it leads to more plants 🌱😬). doing this takes so much practice… to trust what your body is telling you is hard and confusing in the beginning. I think the change for me was allowing what I wanted to eat at first and it slowly evolved to wanting to choose healthier options because I felt better that way, but also knowing when I need vegan mac and cheese or french fries or ice cream and not making a big deal out of it. and not labeling any food as “bad” but rather just “food”. this didn’t happen overnight though! tell me below - how have you become more intuitive with eating habits? how do you tune in? photo by @sarahiltonphotography & I put a little filter on it 💗 #intuitiveeating
    DETOX: in order to detox and not feel like total c DETOX: in order to detox and not feel like total crap, it’s essential to open up your drainage pathways first. although not glamorous to talk about, this is the most important step for any health protocol. setting the foundation… just like building a house. there are no quick fixes in detoxing! for example: you don’t want to jump into a parasite cleanse but have your detox pathways blocked… this includes making sure you are peeing, pooping, sweating and moving your lymph every single day. and when I say pooping, I mean 1-3 times per day. ideally 2-3 or after large meals. if you are constipated while killing off parasites, you are not going to feel good at all because they need to be eliminated quickly and if not, the pathogens/toxins they release can get re-circulated in the body. take it from me because I didn’t know about any of this while doing a parasite cleanse… I was bed ridden, had fevers, my face broke out, I was puffy and bloated. this was not fun at all! ⁣⠀
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• proper hydration, ideally with mineral drops⁣⠀
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• bowel moving herbs if you are consipated (bowel mover from Microbe Formulas), coffee enemas, tudca (to keep bile moving, liver support) and include a binder if you use any of these (I like bioactive carbon binders from Microbe Formulas)⁣⠀
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- proper sleep: 7-8 hours⁣⠀
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⠀
I hope you find this helpful! Let me know if you have questions below! #detoxprotocol #drainagepathways
    don’t be mad at me 😬😬😬 because you’l don’t be mad at me 😬😬😬 
because you’ll have to make these every week now! #sorrynotsorry // the world has been lacking a proper brownie recipe that’s vegan, fudgy and super chocolate-y!!! if you wanted a cakey brownie you would just eat chocolate cake, right?! I’ve made these 4 times to get the recipe just right. and now it’s absolutely perfect, I promise. taking this very seriously 🤪 making brownies is distracting me from my health complications and the issues in our world, you know?! new fudgy brownie recipe on the blog >> theglowingfridge.com // made with @hukitchen chocolate gems that are the cutest little things and melt into chocolate puddles 🍫🍫🍫 #veganbrownies
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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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