Vegan Rocky Road Peppermint Fudge

Name: Vegan Rocky Road Peppermint Fudge
Prep time: 20 min
Total time: 20 min
Yield: about 5 dozen
Ingredients: 2-1/2 cups vegan chocolate chips; 1 can (11-1/4 ounces) sweetened condensed coconut milk; 1 tablespoon instant coffee granules, optional; 3/4 cup lightly salted dry roasted peanuts; 1 cup vegan miniature marshmallows; 1 teaspoon vanilla extract; 1/3 cup crushed peppermint candies or candy canes; Holiday sprinkles, optional

Total Time Prep/Total Time: 20 min. + chilling

Yield about 5 dozen

Contest Winner

Test Kitchen Approved

I love this recipe for its simplicity. It also adds a pretty, festive look to the table during the holidays. —Jodi Halem, Newbury Park, California

Ingredients

2-1/2 cups vegan chocolate chips
1 can (11-1/4 ounces) sweetened condensed coconut milk
1 tablespoon instant coffee granules, optional
3/4 cup lightly salted dry roasted peanuts
1 cup vegan miniature marshmallows
1 teaspoon vanilla extract
1/3 cup crushed peppermint candies or candy canes
Holiday sprinkles, optional

Directions

Line a 8-in. square pan with foil. In a large microwave-safe bowl, melt chocolate chips and coconut milk, stirring after 1 minute and every 30 seconds thereafter. Stir in instant coffee, let stand until dissolved. Add peanuts, marshmallows and vanilla extract Spread into prepared pan. Sprinkle with crushed peppermint candies and sprinkles. Refrigerate until firm.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts

1 piece: 70 calories, 4g fat (2g saturated fat), 0 cholesterol, 12mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 1g protein.

I love this recipe for its simplicity. It also adds a pretty, festive look to the table during the holidays. —Jodi Halem, Newbury Park, California

Recipe Creator