Candy Cane Christmas Fudge (Dairy-Free, Nut-Free)
A 4 ingredient fudge recipe that's whipped up in just minutes and it doesn't melt at room temperature. The perfect way to indulge is with a semi-healthy, chocolate dessert!
Servings 17
Calories 111kcal
Equipment
- Small pot or double boiler
Ingredients
- 1 cup mini chocolate chips paleo-friendly
- ½ cup sunbutter
- 1 teaspoon coconut oil
- ⅛ cup crushed candy canes
- 1.5 tbs crushed candy canes
Instructions
- In a small sauce-pot heat the chocolate chips, sunbutter, and coconut oil over low heat.
- When chocolate chips are mostly melted, remove from heat(you don’t want the mixture too hot!). stir in the crushed candy caned and mix until everything is combined.
- Portion the fudge into 9 silicone molds. Top the fudge with the remaining crushed candy canes.
- Place in the freezer to set.
- Store in the fridge until ready to eat.
Video
Notes
- You want to make sure that you don’t overheat the chocolate chips on the stove.
- Keep the temperature low and remove it from the heat once they’re mostly melted. Otherwise, the chocolate will have a “burnt” taste to it.
- Silicone molds work best for this recipe. You can use larger “cupcake” molds and the recipe will make roughly nine of them. Or, using smaller molds it will make 15-17.
- You want to place the fudge into the freezer to set quickly but once it does, move them to the fridge in an airtight container so they don’t come out looking “freezer burnt”.
Nutrition
Calories: 111kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 6mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg