Peppermint Truffle Fudge
This fudge is soft and marshmallow-y in texture! My mom loves it. I personally prefer my truffle fudge to be chocolate, so if you're with me, click here for a dark version and here for a Brianafinger version. || THM:S (Deep S if no chocolate is used on top), low carb, sugar free, gluten/egg free || To make it nut free, try using carton coconut milk instead of almond milk. Most people with tree nut allergies can handle coconut, but confirm with your doctor first. Be sure to use an allergy-friendly chocolate brand like Pascha if necessary.
Serves: 36 squares (2-3 squares per serving)
  1. Whisk the almond milk and gelatin together and heat until just starting to bubble. (I use a microwave.)
  2. Meanwhile, add the rest of the ingredients to a blender. (I use this Vitamix.) Do not soften the coconut oil or butter first. Start with the lower amount of sweetener and peppermint oil because you can always add more later but you can't take any out! Add the hot almond milk/gelatin mixture and blend until emulsified and smooth, like mayonnaise.
  3. Taste and add more sweetener or peppermint oil if desired. I've found that the flavors tend to intensify with time, so I would err on the lighter side. Blend again if you added anything, then pour the mixture into a foil-lined 8"x8" pan. Refrigerate until firm (overnight for the best taste), then cut into 36 squares.
  4. The fudge as-is is a THM Deep S, but a drizzle of chocolate is nice and makes it a regular THM S dessert. Just melt some on-plan chocolate (examples given above) and drizzle over the top. To stay in Deep S mode, you could top with a layer of Skinny Chocolate. Replace a little of the coconut oil with butter for a fudgier chocolate if you like.
*If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ¾ teaspoon.
**If you're not comfortable with ingesting essential oils, use your favorite peppermint extract to taste. I find that peppermint essential oil provides a much more authentic peppermint taste and since it is emulsified into this recipe, I am comfortable with using it. CLICK HERE for a great post on the topic of ingesting essential oils and please do your own research and make your own decision. I am not a doctor, nutritionist, or anything of the sort.
-The butter is necessary for richness and I don't recommend replacing it with more coconut oil.
-Not all oat fiber is created equally! I use LifeSource brand from Netrition, and it has a very mild taste and light color. Please do not replace the oat fiber with another flour. Oat fiber has a very fine, dry texture and other flours may make your fudge gritty. However, if you would like to replace some of the oat fiber with cocoa powder for a chocolate peppermint fudge, that would probably work! You'll probably need ¼ - ½ cup cocoa powder.
Recipe by Briana Thomas at