Vegan Candy Cane Fudge. Super easy to make festive holiday chocolate fudge with plenty of peppermint candy cane crunch! Made with healthier ingredients!
- 2 cups vegan chocolate chips, melted (I like Enjoy Life brand)
- 1/2 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 cup unsweetened vanilla almond milk (warmed)
- 1/2 cup raw cacao powder
- 8 crushed candy canes, divided
- Unwrap candy canes and place in a plastic bag. Pound them with any kitchen tool (I used a metal spoon) to crush into pieces. Not too much so you have candy cane dust, just bite-size candy cane pieces.
- Line a small dish (any shape; I used a rectangle 5.5 x 7.5 glass dish) with plastic wrap or parchment paper for easier removal later.
- Melt chocolate chips and coconut oil (together if you want) in the microwave in 30 second intervals, mixing in between and being careful not to burn.
- Pour melted chocolate chips and melted coconut oil into the blender. Then add the maple syrup, warmed almond milk and cacao powder to the blender. Blend on high until smooth and creamy. Add in 1/3 of the crushed candy canes to the blender and pulse once or twice, just to mix in the candy canes, not to blend them up.
- Pour fudge mixture into baking dish and smooth out with a spatula. Top with a layer of remaining crushed candy cane pieces.
- Freeze for 3-4 hours, or until fudge has set. Remove from freezer, then remove the entire brick of fudge by lifting up the plastic wrap. Cut into slices or squares (tip: run your knife under hot water before slicing, for cleaner slices).
- Fudge will soften and melt slightly if left out at room temperature. Store remaining fudge in refrigerator (for softer texture) or freezer.
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