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If peppermint is your favorite Christmas flavor, raise your hand.
(Not gonna lie, Snickerdoodle is winning out for me this year thanks to Tuesday’s Snickerdoodle Truffles.) My mom is waving both hands wildly right now…haha. Before Trim Healthy Mama, she could’ve had stock in Chick-fil-A thanks to their peppermint milkshakes. She’s the reason you’re seeing this Peppermint Truffle Fudge!
Ever since the Chocolate Truffle Fudge phenomenon (because who doesn’t love Deep S, fudgy, chocolate goodness?), I’ve wanted to make a peppermint truffle fudge. I even worked on it for my last cookbook, but all the results tasted like toothpaste and I abandoned the effort. I’m not sure how it ended up back on the drawing board this Christmas. Maybe I thought I’ve learned a few things about recipe creation. Maybe I was looking for that elusive partnership of “extra fat-busting” and “Christmas candy.” Maybe peppermint fudge is irresistible.
This year’s take on Peppermint Truffle Fudge is infinitely better than last year’s, although I personally still prefer my truffle fudge to come in chocolate form. My mom, however, loves this stuff, so she persuaded me to post it. It’s soft and kind of marshmallowy in texture, and I’ve found the secret to peppermint things that taste like proper peppermint, not toothpaste: peppermint essential oil. I know I might get some flack from this one, so all I’m going to say is this: do your own research about ingesting essential oils and make your own informed decision. I’m personally OK with ingesting them in small quantities when properly emulsified with fats, as is laid out in this article by my friend Gwen. If you have not personally made the decision to ingest essential oils, this recipe probably isn’t for you. You’re welcome to try using peppermint extract to taste in this recipe, but I haven’t had good success with that.
This fudge on its own with no chocolate drizzle is actually a THM Deep S recipe! Deep S recipes focus on foundational fats like coconut oil and butter and cut out heavy fats that are often overused (cream, cream cheese, etc.) as well as some ingredients that are OK for a regular S setting but do contain a few carbs (Greek yogurt, onions, tomatoes, berries, etc.). If you add a chocolate drizzle to this fudge, you step out of Deep S territory and into the regular THM S category.
Want to try all the truffle fudge recipes?
- Chocolate Truffle Fudge (pg. 298, Necessary Food)
- Brianafinger Truffle Fudge (a lighter chocolate fudge with peanut butter and toasted coconut on top)
- Peanut Butter Truffle Fudge (pg. 299, Necessary Food)
You may also enjoy:
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- ¾ c. unsweetened almond milk
- 1 T. Knox gelatin*
- 1 c. refined coconut oil
- ¾ c. oat fiber (use gluten-free if necessary)
- ½ c. salted butter
- ½ c. unsweetened almond milk (cold)
- ¼ c. collagen
- 2 T. THM Super Sweet Blend (or more, to taste)
- 2 tsp. vanilla extract
- 1 tsp. xanthan gum
- 3/32 tsp. salt
- 9-12 drops peppermint essential oil (to taste)**
- 4 drops red food coloring
- Melted 85% dark chocolate, Lily's chocolate chips, or Trim Healthy Chocolate Chips for drizzling on top
- Whisk the almond milk and gelatin together and heat until just starting to bubble. (I use a microwave.)
- 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.
- 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.
- 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 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.