Vegan Mint Chocolate Fudge inspired by the popular Girl Scout Thin Mints Cookies! So rich, chocolatey, dense and fudgy and made without any added oil or dairy. Made with whole foods for the ultimate rich vegan chocolate dessert!
VEGAN MINT CHOCOLATE FUDGE
If you love all things mint and chocolate, then you will love this Vegan Mint Chocolate Fudge! Girl Scout Thin Mint cookies inspired vegan fudge. This stuff tastes just like the cookies, but in fudge form. I even have a recipe for homemade vegan thin mints! I have a huge fondness for all things chocolate and peppermint, like these incredibly popular vegan peppermint brownies!
This fudge has no added oil and firms up thanks to coconut butter.
These are incredibly rich, decadent and fancy. They are not low-fat by any means, haha. But they are dairy-free and gluten-free for those who want a rich vegan chocolate dessert that doesn’t skimp on the indulgence. A small piece really does satisfy, too!
INGREDIENTS NEEDED
- Lite coconut milk: Or use another creamy milk you love.
- Almond butter or cashew butter: Either should work here since it’s fudge being chilled and firmed up in the fridge.
- Maple syrup
- Coconut butter: This is what helps the fudge to set up.
- Unsweetened natural cocoa powder
- Vanilla extract
- Peppermint extract
- Chopped nuts of choice: I used almonds and pecans.
- Fresh mint leaves: For decoration. Optional.
HOW TO MAKE VEGAN MINT CHOCOLATE FUDGE (with photos)
Step 1: Add the milk, almond butter, syrup and both extracts to a medium bowl and stir very well.
Step 2: Stir in the cocoa powder and salt well.
Step 3: Add the melted coconut butter to the bowl and mix well. Stir in the chopped nuts, if using.
Step 4: Pour into a 9×5 loaf pan, lined with parchment paper. Spread out the top with the back of a spoon or spatula. Pour into prepared pan and spread out evenly. Garnish with fresh mint if desired.
Step 4:Top with freshly chopped mint. Place in the freezer for 4-8 hours or until completely firm. Overnight is best.
Slice and enjoy!
MORE VEGAN MINT CHOCOLATE DESSERTS
- No-Bake Mint Chocolate Chip Bars
- Mocha Peppermint Latte
- No-Bake Mint Chocolate Tart
- Chocolate Peppermint Sweet Potato Ice Cream
Vegan Mint Chocolate Fudge
Ingredients
- 1/4 cup (60g) low fat coconut milk (or another really creamy milk)
- 1/2 cup (128g) creamy almond butter or cashew butter
- 3/4 cup (240g) pure maple syrup
- 1 teaspoon (5g) vanilla extract
- 1/4 teaspoon mint extract (this is the combo of spearmint and peppermint)
- 1/2 cup (48g) unsweetened cocoa powder
- 1/8 teaspoon fine sea salt
- 1/4 cup + 2 tablespoons (90g) liquid melted coconut butter (not coconut oil!)
- 1/4 cup chopped nuts of choice (I used sliced almonds and pecans)
- Optional: chopped fresh mint for garnish
- I use this scale.
Instructions
- Make sure all of your ingredients are at room temperature before beginning, so that the coconut butter does not cease up when added to the other ingredients. Line a 9X5 loaf pan with parchment paper hanging over the sides.
- Add the coconut milk, almond butter, syrup and both extracts to a medium bowl and stir very well. Be very careful when measuring the mint extract, as too much can easily turn this from tasting minty, to tasting like toothpaste!
- Next stir in the cacao powder and salt really well.
- Melt the coconut butter to a complete liquid and then measure out 1/4 cup + 2 tablespoons and add to the remaining ingredients. Mix really well. Add chopped nuts and stir well.
- Pour into prepared pan and spread out evenly. Garnish with fresh mint if desired.
- Freeze for 4-8 hours, preferably overnight to be completely solid. It will be perfect and fudgey immediately upon removal of the freezer, no need to wait for it to thaw! Slice into bars and keep stored in a ziplock bag or foil. They will soften quickly upon removal, so don't leave them out too long.
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Lovely recipe! I am in love with vegan freezer desserts right now 🙂 Would coconut oil work instead of coconut butter for this recipe?
Hi Katie! Thanks so much for your comment! You could try coconut oil, but it won’t have the same result as the coconut butter and may be more bitter and definitely more “wet”. Coconut butter is slightly sweet and very creamy and hardens much more than coconut oil. So, you may have a more wet fudge and may need more sweetener. Let me know if you try it with the oil, or if possible, it’s best with the coconut butter, SO worth it! 🙂
This recipe was simple and the result was delicious. It lives up to its name, as it tastes just like Thin Mints, but a cleaner, healthier, raw & vegan version. I didn’t have any left, so that gives you an idea of how much it was enjoyed.
Thank you so much Jennifer for the wonderful feedback and pic you shared on Instagram, I really appreciate it!
Wow, these look like such a delicious treat! I love that they’re minty; I feel like that would provide a whole new dimension, especially with your suggestion of a mint garnish and maybe a sprinkle of flaked sea salt. I think if I try these I’ll experiment with adding macadamia nuts or pistachios! Congrats on the new YouTube project! I’m definitely a visual person and I really appreciate step by step photos. Do you have plans for tutorial videos? I’ll enjoy seeing the new uploads.
Thank you so much Robin, I think flaked sea salt and pistachios sound delicious!! I love salt on fudge! Yes, I actually am planning that specifically to do an actual live cooking video…just have to get things in order…it’s harder with a toddler around, but I have plans and am excited about it. Thank you so much for your interest and support!
oh goodness. these look fabulous. love the video too!
Thanks so much Richa! I know I’m definitely am amateur, but practice makes perfect, right?! 😉
Thanks so much Kristen!
Yay Lucie! I’m so excited you are making it, PLEASE come back and leave me feedback! I hope you love it as much as we do! Thank you 🙂
Thank you so much Mary! I’m all about easy, no bake desserts lately!!
Thank you so much Suzanne!!
Cindy-I LOVE your feedback and appreciate it immensely! That is what I want…feedback! It was my first time EVER creating one, so I knew it would be imperfect. As soon as it uploaded and I saw how crappy the orange fonts appeared, I was so mad!
Also, in creating the movie, it wouldn’t allow me to place the orange writing below on the photo, it was just one area. Again, this is something I would avoid next time and just add the permanent fonts through Picmonkey, instead of through moviemaker. Also, I am planning on the next video being LIVE, so I think that will for surely top this one 🙂
About the fudge, YES, just use any other milk you like. You could even use almond milk or a creamy almond milk or soy or regular milk if you have it. Coconut milk is creamier than regular though, so I’d use a creamy one, since it gives it best texture and if the milk is too watery, it might make the fudge form ice crystals. For the coconut butter, that’s a tough one, since the coconut butter makes it hard and gives it the firm texture. You could try cashew butter, and just eat it really quickly when you take a piece out of the freezer, because it would probably soften quickly. Not sure if the cashew butter would allow it to harden like the fudge in the photos though….let me know if you try it!! Thank you! 🙂
Cheers Brandi – I think if you do the video live it will be brilliant. While I don’t really know you I feel like I do and I am quite sure you have the right personality to do this live. YOU GO GIRL!!!!!
Aww thanks so much Alice, I appreciate that!
Gosh, I hope so Gigi, thanks girl!!
Thanks Emma! I agree, typical fudge is VERY sweet…this one is not cloyingly sweet at ALL. In fact, I think it could be a little sweeter, haha! The chocolate and mint really do stand out, more than a sugary sweet taste, that’s for sure.
Thanks for the comment on my video…yes, it took quite a lot of time and I was getting so frustrated. There are things I would do differently, but all in all, it was my first time ever creating one, so it is what it is! I’m looking forward to making more now.
Thank you so much Erika!! Yes, I agree…I actually wanted the video a little shorter, but the song I chose was longer than that and I had to fill up space, so the song didn’t just end abruptly, LOL! It was quite annoying. Amateur, 😉
Thanks so much Annie! They were my favorite too and while these aren’t crunchy cookies…they certainly give the same memory and flavor. Yum.
Thanks so much my friend! Everybody seems to like the music, so at least I didn’t screw that part up, haha!
Thank you so very much Prudy! I can’t wait to hear what you think of it!!
You are so awesome Nancy, I just love you to pieces girl!!! xoxo Thanks for sharing my recipe earlier….Oh and hopefully I can get a live cooking video up soon with my mug on it, haha!
Hi Nissrine!! I agree…I don’t eat Girl Scout cookies either anymore…too much garbage ingredients!! These hit and satisfy the craving with all wholesome ingredients. Let me know if you make them!
Thanks so much Meredith! Don’t worry, that will be coming soon!! 🙂
Thank you so much Rika! Your mom was a smart lady…they are pretty much just full of junk anyway! Making things homemade is always a much wiser choice. Thank you for the compliments, means a lot coming from you! xoxo
Hi Bibs! Thank you for stopping by! I can’t wait to hear what you think after you make it! Yes, most of my readers and all taste testers aren’t vegan, so one definitely doesn’t need to be vegan to enjoy them, it’s just yummy food, that’s all! You can certainly swap out ingredients if you like, just keep in mind I have only tested it with the above ingredients so subbing could definitely alter the final texture result. The coconut milk and coconut butter are key ingredients helping the fudge setup in the freezer and become that fudge texture. Coconut milk sets up differently than regular and coconut butter turns into solid, more so than regular butter. Just wanted to mention that so you can get the best result with how I wrote the recipe. It’s truly delicious! Enjoy!
Thank you so very much, I appreciate that!
You are so sweet, thank you so much Ashley!!
Thanks so much Sophie!! Yes, I agree…I wasn’t thrilled when it didn’t upload as clear to Youtube after I created it. I know now for next time…thanks for watching girl!! 🙂
This is a spectacular recipe. So delicious. It’s a perfect treat. And I LOVE chocolate. Brandi – thank you for being kind enough to let us post this recipe on our site. We look all over books and websites to find inspiration… But this was more then inspiration, this one was perfect as is. Just amazing.
Wonderful Damien! I really appreciate your wonderful feedback, and thank you for asking to share it, that means so much to me! You are so welcome. So glad you loved the recipe!!
Hi Liz! They are actually not the same at all or perform the same in most recipes. Coconut oil is just the fat separated from the coconut and is softer and very greasy, whereas coconut butter is a whole food, it is dried coconut that has been puréed into liquid “butter”. You can buy it at Whole Foods, or I actually make it homemade because it’s so easy and cheap. Here’s my link how I make it. It takes less than 10 mins! The coconut butter firms up much harder, which is why it’s necessary in this recipe. The coconut oil would make it too soft. Hope that helps
Once again, this recipe is a ridiculously huge success! I just made two batches for tomorrow and I literally licked the bowl–it’s just too good!
Yay Courtney!! Thank you so much for the awesome feedback! You made my day! 🙂
OK, this is my new, fav dessert! As a celiac who can’t use dairy I always feel like I miss out on all the REALLY GOOD Christmas treats-Not anymore! This is SO yummy and delicate to the taste. Its a simple, yet fancy dessert- when you eat it it feels so elegant. The green mint garnish on top makes it nice and festive for Christmas. This is certainly a recipe I will be keeping on hand for the future! Thank you for sharing Brindi-I am in love!
So so happy to hear this Dawn, thank you so much for the awesome feedback!! I really appreciate it!!
Hi Mars! Sure, here is how I make it, super easy, or you can always buy coconut butter at Whole Foods, the Dastony brand is the only one I’d recommend. Make sure your coconut butter is totally liquid before measuring. Here is the link: https://staging.thevegan8.com/2013/10/14/homemade-coconut-butter/
Please come back and let me know what you think of this fudge! 🙂
Thank you so much for your kind words Florian!
Just popped these bad boys in the freezer! Can’t wait to try, as Thin Mints were/are my absolute fave GS cookie!