This rich, thick, and melt in your mouth fudge is everything! A perfect combo of dark chocolate and mint come together to reenact a sinful favorite but in fudge form! The best thing about this delicious fudge is that it’s completely guilt-free, paleo, gluten-free, dairy-free, vegan, refined sugar-free, easy to make, no-bake, and clean-eating! It’s a sinless must-have, especially if you’re a mint fan!

Dark Chocolate Andes Mint Fudge [Vegan, Paleo, Gluten-Free]








To Make the Chocolate Peppermint Layer:

  • 3/4 cup creamy almond butter
  • 1/2 cup organic unrefined, extra virgin coconut oil
  • 1/2 cup raw cacao powder
  • 1/3 cup pure maple syrup
  • 1 1/2 teaspoons pure peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 1/8  teaspoon sea salt (optional)

To Make the White Chocolate Peppermint Layer:

  • 2 tablespoons raw cacao butter
  • 2 tablespoons coconut butter
  • 1 tablespoon organic unrefined, extra virgin coconut oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure peppermint extract


To Make the Chocolate Peppermint Layer:

  1. Start by adding the coconut oil and almond butter in a double boiler. Once it melts, whisk together.
  2. Thereafter, whisk in the maple syrup and then whisk in the raw cacao powder.
  3. Once it’s silky and incorporated, whisk in the vanilla extract and peppermint extract and salt.
  4. Pour about half of the mixture into an 8x8-inch pan, lined with foil or parchment paper, leaving some overhang for easy removal.
  5. Reserve the remainder melty fudge in a small bowl for the final layer.
  6. Set the pan in the freezer while you make the white chocolate peppermint fudge layer.

To Make the White Chocolate Peppermint Layer:

  1. First, add the coconut oil, coconut butter, and raw cacao butter in the double boiler. (Raw cacao butter can take some time to meltdown if it’s in large chunks, so cut them smaller beforehand if needed).
  2. Once it has melted whisk it together. Then, whisk in the maple syrup and peppermint extract.
  3. Lastly, pour the mixture into a small blender or food processor and blend for 1-2 minutes. Alternately, you can move it to a small bowl or a 2 cup measuring cup and use an immersion blender for 1-2 minutes. (If you don't do this step, the maple syrup will separate from the fats when it freezes.)
  4. Transfer the melty fudge to a bowl and set it in the fridge for about 5 minutes so it cools down faster. (If the mixture is hot/warm, it will melt the bottom layer of dark chocolate peppermint fudge.)
  5. After about ten minutes or so, the first layer of dark chocolate fudge should have fully solidified in the freezer. If not, give it a few more minutes.
  6. When it’s solidified, pour the white chocolate over it and smooth it out evenly. Return the pan to the freezer for 5-10 minutes, or until completely solidified. You’ll know because it turns white when it hardens.
  7. By this time, the reserved dark chocolate peppermint fudge will have cooled down, so you can now smooth it evenly over the top of the white chocolate peppermint fudge. Then, return it to the freezer for another 10 minutes or until it hardens.
  8. Once it hardens, you can cut the fudge into 16 squares and store it in the refrigerator.


You can store these in an airtight container in the refrigerator for 2 weeks or in the freezer for up to 3-4 months! DO NOT store this fudge at room temperature—eat from the refrigerator to prevent it from melting. The total time includes time needed to chill the fudge also.


Nutritional Information

Per Serving: Calories: 150 | Carbs: 11 g | Fat: 11 g | Protein: 3 g | Sodium: 28 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.