Secret-Ingredient Mint Fudge – vegan and sugar free

In need of a healthy dessert? This Easy Mint Fudge Recipe is naturally colored with a secret ingredient and loaded with healthy ingredients like coconut oil, plus it's dairy and sugar free too. It's naturally paleo and low carb to boot.

If you’re like me, having healthy snacks around is a must to keep you on track with your special diet, and they need to be low carb if you are dealing with candida. Some of our favorites include my Homemade Protein Bars, Green Bean Chips, Almond Joy Bars, and “Dorito®” Popcorn, but this healthy fudge recipe is a fun new addition.  It’s an all-natural dairy-free fudge recipe that is colored with a surprise ingredient.

It’s fun to color foods for special occasions, but on a whole foods diet, regular food colorings just do not make the grade.

It’s always hard for me to take my kids to the grocery store and see them oogle the multi-colored “foods” and feel like I’d love to make them something fun like that, but I just don’t want all those mystery chemicals going into their bodies.

And we love fudge, but since regular fudge is loaded with white sugar and other things that aren’t great for us, they leave me feeling less healthy than I’d like to once I’ve indulged.

What’s the answer?

This Mint Fudge Recipe.

It’s:

– loaded with natural goodness and
– colored with a natural ingredient.

  • God’s provided plenty of colorful options for us creation so we don’t need to lean on Aluminum Lake #3, Red No. 40 and the like :-(.

For Saint Patrick’s Day this year (or for any day, for that matter), why not have some Dairy-Free Fudge colored with-

parsley (and no, you won’t taste it :-)!)

See?  When you’re a whole foodies, you can get a nice festive treat with added nutritional punch.

This recipe is one that I adapted from a Grain-Free Foodies’ recipe.  It is extremely easy as is and if you have a high-powered blender, like the Vitamix, you can make it even easier.

Oh, and for more Healthy & Delicious Fudge Recipes, check out:

Both have special diet options and are sure to please!  We have a non-whole-foodie friend at church who asks if we’ve made extra fudge every time we see him!
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Mint Fudge Recipe - Vegan and Sugar Free with Natural Colors. Great for St. Patrick's Day

I’ve made this fudge with several kinds of nuts and/or seeds. While preparing to shoot these photos I made one batch with pumpkin seeds and the other with macadamias. Hence the macadamias in the photo :).

Secret-Ingredient Mint Fudge - vegan and sugar free
 
Author:
Recipe type: Desserts - Candy, Holiday & Special Occasion Recipe
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo
 
This Easy Mint Fudge Recipe is naturally colored with a secret ingredient and loaded with healthy ingredients, plus it's dairy and sugar free too.
Ingredients
Instructions
  1. Melt coconut oil in small saucepan. Add remaining ingredients to blender, add coconut oil and blend until smooth.
  2. Pour into an 8x8 baking pan and freeze until solid.
  3. Store in refrigerator to prevent softening.
Notes
For Vitamix (or Blendtec) owners, there is no need to melt the coconut oil. Simply place all ingredients in the blender and process until smooth. You will find that making it in theVitamix yields a fudge with a lighter green color and a somewhat smoother texture.

I used ½ cup parsley when using pumpkin seeds. For a lighter nut or seeds you will likely need about ¾ cup.

Mint Fudge Recipe - Vegan and Sugar Free with Natural Colors. Great for St. Patrick's Day

Mint Fudge with optional (though I think mint ALWAYS goes better with chocolate, don’t you??) drizzle.

A nice sweet way to celebrate this holiday that is near and dear to my heart.

To find our more about Saint Patrick’s life, and to see my connections to the Emerald Isle (I’m 1/2 Irish), read my post on Saint Patrick’s Day ~ History and Simple, Healthy Celebrations.

What is your favorite treat for Saint Patrick’s Day?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

Comments

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  1. Hi, just wondering how many servings does 8×8 pan yield?
    Thanks

  2. Wow, this is outstanding. I was skeptical about the pumpkin seed butter, because it has such a strong taste, but went with it, and maple syrup as sweetener, and I can’t imagine a better tasting mint fudge. Thanks for the recipe.

  3. Is the Parsley just for color? Can it be left out or will this change the consistency of the fudge?

  4. I can’t WAIT to try these Adrienne! Thanks for sharing at The Mommy Club Linky Party!

  5. Wow! I have two mint lovers in the house that will LOVE this. Thanks so much for sharing. 🙂 Will definitely share this via social media!

  6. Macy Mae Rivers says:

    (I’m in terrible drool right now) Seriously? This recipe is perfect for my Garden gatherings with friends and family. Oh how I would love to try this one. Organic recipe is definitely cool. Sorry but I’m in a rush to do this now. Tomorrow’s gonna be the big day! Hope everybody will love it like I do. Thanks for the share!

  7. What?! Parsley? That’s amazing. I wouldn’t have ever thought of that! It looks amazing and I love that it’s naturally colored. 🙂

  8. Adrienne ~ I wonder if a bit of spirulina powder would work to make the green color brighter. I use it in my smoothies and it is really dark green, but it is a bit bitter tasting. I may try this recipe with a bit more stevia and the spirulina. I’ll let you know if it works out. Thank you for all your wonderful recipes. I love the bean fudge, so I am hoping this one will be terrific also.

  9. Whoa–mind officially blown!! (Do you promise you don’t taste it?) 😉 I am going to have to try this one myself–I’m craving fudge these days for some weird reason!!

    • Hey Ricki! I’ll just tell you my kids are devouring this. Even the batch made with pumpkin seed butter that my youngest will.not.touch. Hope you like it!

  10. Yum! We added 1/2 cup of cocoa powder and used mint leaves from our garden that we had dehydrated last summer. (didn’t end up green because of the chocolate, but we all agreed that was worth it!!)
    Also did 1/4cup of honey and a little bit of stevia…perfect!
    thanks for a great, easy recipe. (oh, and my 11 yr. old daughter made the whole thing by herself, using the vitamix)

    • I LOVE the added cocoa! I was just working on mint chocolate brownies myself today. (Not a winner yet. Sigh.) It’s such an easy recipe, isn’t it! Tell your daughter “good job!” for me.

  11. Beets are very good for coloring, as well. I would think blueberries would be a nice color for the Mom above looking for colors for her son, but they may be purple as well. Do you have any good white sugar free frosting recipes?

  12. Bean fudge??? Is that here as well? I am new to your sight, obviously. Via Traditional-Foods 🙂

    The “batter” for the fudge tasted good so far. I used rapadura so it has the ugly 70’s brown/green color. Lol.

  13. I am so excited to make this fudge. I studied, ahem, water color in Ireland for a month and your post brought back such good memories. My grandfather’s last name is Magee and he was born in Boston to Irish immigrants, if that gives you any indication of my heritage. I love the mother land!

    Okay, so I just made the pumpkin seed butter and it is GREEN. Genious! I never knew!

    • I hope you like it. I think my bean fudge is better – but I think this is pretty good cold. My family just told me that they think it needs tweaking. Sigh. I hope it’s good enough!

  14. I wonder if you could use spinach instead of the parsley? I know you can use it in smoothies to make them look green, without the flavor. I have a bunch I need to use up!

    • You sure can, but raw spinach is another one of those veggies that is not great to eat frequently if you have a tendency towards thyroid issues so I try to limit it. Hope you enjoy it! – Oh – you’ll of course have to adjust how much to use. The color strength will be different and raw vs fresh issue will be there as well. Happy St. Patrick’s Day!

  15. I will have to try this recipe, thank you!!

  16. I was just thinking Bout how to food color for my 2.5 yo. Up until now I have always done shades of pinks and purples from berry puree for his big sister, but he is getting old enough that this wont work too much longer. Thanks for the tip. I was also thinking of some powdered stevia. Maybe a combo of the 2 and reduce the other sweetener woukd work!

  17. Teresa Reed says:

    I don’t have that much parsley on hand can I use 1/2 cup of kale instead?

    • You can use kale, but kale is a cruciferous veggie and I’ve read quite a bit about cruciferous vegetables eaten raw being bad for your thyroid. I’d just not worry about it for St. Patrick’s Day, but I wouldn’t eat it daily :-). Hope you enjoy it!

  18. How would I adapt this to make green frosting for cupcakes? Not the fudge recipe, but the green color from parsley.

    • Hi Faith! I would just blend the parsley into your frosting in a good blender. Otherwise, you could powder the parsley in a blender first and then mix it into the frosting gradually until you have the color that you want. Hope that helps! I’ll probably be doing the same with frosting this year for my kiddo’s hockey celebration this year since they are on Team Ireland :-).

  19. Thanks for including the article by Chuck Colson; i should have read this on the 17th ! I will have to try the green treat just to remember this great man.

    Oh, if i did want to make it a dairy fudge with raw milk, do you have an idea of whether i need to omit or add anything. I wouldn’t mind raw eggs either. Thanks!

    • As long as your recipe calls for milk, I don’t think it matters. I do think that most fudge recipes call for evaporated milk though so plain raw milk will not be thick nor sweet enough.
      Chuck Colson is another great man too, isn’t he?

  20. I would have never thought to add parsley. Amazing.