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Home ยป Secret-Ingredient Mint Fudge – vegan and sugar free

Secret-Ingredient Mint Fudge - vegan and sugar free

by Adrienne 59 Comments Published March 14, 2014 Updated: Nov 16, 2020

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This "Secret Ingredient" Mint Fudge is an dairy-free fudge recipe that is colored with a surprise ingredient--can you guess what it is?  This is a sugar-free fudge that you can for sure feel good about eating--all natural healthful ingredients, and no cooking involved either!

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.

Coloring foods for special occasions is fun, 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 ogle 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.

Healthy Fudge--a Naturally Healthy Treat

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.

This healthy fudge is:

- loaded with healthy goodness and
- colored naturally.

See--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 Mint Fudge colored with-

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

See?  When you're a whole foody, you can have festive treats with added nutritional punch.

This mint fudge 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.

Healthy Fudge Recipes

For more Healthy & Delicious Fudge Recipes, check out:

  • Silky Smooth Bean Fudge
  • Chocolate Almond Fudge
  • Mushroom Fudge (yes, seriously!)
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!
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 :).

 

Recipe Notes

  • Coconut Oil Notes: Use organic expeller-pressed coconut oil if you wish to avoid the coconutty flavor
  • Seed / Nut Butter Options: For nut or seed butter, I used pumpkin seed butter as this adds natural green coloring. Substitute coconut butter for AIP (here's how to make Homemade Coconut Butter).
  • Sweetener options: Any equivalent sweetener, liquid or granulated to taste, will work instead of xylitol. You do, of course, have to reduce the amount if using stevia extract. One scoop = 1/32 tsp. See this post on How to Use Stevia. Use the healthiest sweetener you can.
  • Chocolate Alternative: You can melt my Homemade Chocolate Chips instead of chocolate.
  • Trim Healthy Mama: This recipe fits in as an "S" on the Trim Healthy Mama plan.
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.

Secret-Ingredient Mint Fudge - low carb, vegan and sugar free

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.
Print Pin Rate
Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM, Vegan
Keyword: mint fudge

Ingredients

  • 1 1/2 cups coconut oil
  • 1 1/5 cups nut or seed butter (soaked and dehydrated, if possible. See Recipe Notes)
  • 1/2 cup xylitol (or other sweetener. See recipe notes)
  • 1/2 cup dried parsley flakes (or more)
  • 2 tsp vanilla
  • 1 tsp peppermint extract
  • 1/4 tsp salt
  • melted chocolate (for optional drizzle)

Instructions

  • Melt coconut oil in small saucepan. Add remaining ingredients to blender, add coconut oil and blend until smooth.
  • Pour into an 8x8 baking pan and freeze until solid.
  • Store in refrigerator to prevent softening.

Notes

For [easyazon_link identifier="B008H4SLV6" locale="US" tag="whnemo-20"]Vitamix[/easyazon_link] (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 the Vitamix 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.
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

This low-carb fudge is a nice sweet way to celebrate this holiday that is near and dear to my heart.

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

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

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    Recipe Rating




     

  1. iman khawaja

    March 08, 2019 at 7:50 pm

    I DIDN'T UNDERSTAND THE WHOLE THINK .NOT ENOUGH INFORMATION .HOW ALL INTIMIDATING BECOME SOFT? WHAT SHOULD WE ADD ? i DONOT KNOW WHAT IS xylitol? IS IT LIQUID ?

    Reply
    • Adrienne

      March 17, 2019 at 8:07 am

      Hello there. I'm sorry for the delay in responding. Sorry but what do you mean by intimidating become soft? Xylitol is a low-carb sweetener. There is information in the Recipe Notes above the recipe for alternatives.

      Reply
  2. Ashley

    August 28, 2018 at 5:42 pm

    Can I substitute real mint for the mint extract? If so, how much?

    Thanks!

    Reply
    • Adrienne

      August 29, 2018 at 8:47 pm

      Yes, you can. Typically you could use a 1/4 to 1/2 teaspoon of mint extract for a full tablespoon of cut and compacted mint leaves. Enjoy!

      Reply
      • iman khawaja

        March 08, 2019 at 7:56 pm

        SHOULD i SOAK THE SEEDS ?

        Reply
        • Adrienne

          March 17, 2019 at 8:17 am

          Hi again--I just responded to your other comment. Hope that helps!

          Reply
  3. Kurt

    March 17, 2018 at 11:51 am

    Were the pumpkin seeds soaked and dehydrated before making the nut/seed butter, or were they roasted?

    Reply
    • Adrienne

      March 17, 2018 at 11:52 am

      Hi Kurt - I only soak my nuts and seeds. You could try to lightly roast but I am conflicted on that b/c some say it increased the free radicals in the oils.

      This post shows how to do it. You will love how light they taste and no danger of burning! https://wholenewmom.com/health-concerns/soaking-nuts-seeds/

      Reply
      • iman khawaja

        March 08, 2019 at 7:53 pm

        IT DIDNOT SAY SOCK OR ROAST THE SEEDS !!!!!!!!!!!!!!!!!!!!! i THOUGHT WE SHOULD GRIND THEM THE WAY THE ARE AND THAT IS WHAT i DID .

        Reply
        • Adrienne

          March 17, 2019 at 8:16 am

          Hello again. Sorry about that. We had some technical glitches when transferring the recipes over to a new system. I put the information in the Recipe Notes again. It helps with nutrition content and digestibility.

          Reply
  4. G-Reg

    December 25, 2017 at 3:03 pm

    Hi, I like the recipe especially with neutral tasting nut butter. What are the maros for this recipe?

    Reply
    • Adrienne

      December 27, 2017 at 11:50 am

      So glad you like it! I don't have a nutrition calculator at this point but am working on it. You can just plug the ingredients into an online source that you trust for now - thanks for reading!

      Reply
  5. Anna

    February 06, 2017 at 11:52 pm

    What about using fresh parsley? Does it have to be dried?

    Reply
    • Adrienne

      February 07, 2017 at 10:51 am

      I think it would make it too moist but you could try it.

      Reply
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adrienne author of whole new mom blog

Welcome! I'm Adrienne, and I'm here to show you that Healthy Living Doesn't Have to Be Hard! Here, you'll findย basically everything you need to make healthy living doable--healthy & easyย flexible recipes, tips forย clean beautyย and aย natural home,ย essential oils,ย beginner gardening tips, and more. Learn moreย about me here.

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