I first tried this chocolate and peppermint fudge when I was looking out for an easy to make, healthy treat to give as a gift. The initial recipe came from the website Running In A Skirt but I decided to add a few tweaks of my own as I had limited ingredients. The results were amazing. I actually kept the first batch for myself and made a second one for my friend.
These are dead easy to make - a perfect one to knock up with the kids as there's no baking required. You can also get your hands dirty here too - what kid doesn't love to do that? Be careful with these though - they are treats and even though there's no added sugar and all natural ingredients they are very moreish. The ingredients here will make around 16 to 18 balls - depending on size. Let me know in the comments below how you got on with them.
Take a look at the video to see how I made mine, then all the details are below.
Chocolate & Peppermint Fudge
What you need
- 75g raw almonds & cashew nuts (just a rough mixture of both)
- 45g pitted dates
- 1 tablespoon of cocoa powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of peppermint extract
- 1 tablespoon of coconut oil
- 3 squares of dark chocolate
What you do
- Chop the nuts in a food processor - stopping before they become too powdery.
- Put 10g of the nuts to one side for later.
- Add the dates to the chopped nuts and mix them together with the food processor.
- Now add the cocoa powder, vanilla, peppermint and coconut oil.
- Blend again until everything combines to make a big ball. You can add a little water here if the mixture appears too dry (you won't need much - a teaspoon should be plenty)
- Cover your chocolate squares with a piece of kitchen towel and break them up with a spoon or rolling pin. They need to be broken into small chips.
- Take a heaped teaspoon of the mixture in your hand and work it into a ball.
- the coconut oil will soften in your hand which can get a little messy.
- Roll each ball into the remaining chopped nuts you put to one side earlier.
- Allow the finished balls to set in the fridge for around 30 minutes before diving in.