What is better than marshmallows, candy canes, and fudge?!?
A mixture of the three, of course! This is a vegan and all natural Peppermint Fudge that will leave your taste buds dying for more!
I’m not even kidding how addicting these are.
I originally found this recipe from The Glowing Fridge. She kind of makes some pretty bad-ass vegan recipes. I gain a lot of inspiration from her blog! I’m not Vegan, but I do genuinely appreciate the the life style. Because not only is Vegan food good for you, since it’s all natural, and mostly plant based, but most of it tastes pretty amazing too!
I love her recipes, which is why I wanted to share this one! I made it for the first time last year, and I love it (Colton approved as well!) It’s also filled with spinach, soooo double win!
It’s easy, has a quick clean up, and is de-li-cious.
**Note: I altered the recipe a little bit from hers. This is based on what I had in my pantry / fridge, as well as for taste.
First Step, add 5 Candy Canes into a ziplock bag, and crush them into small pieces. I used a wooden spatula for this.
Next line a square pan with parchment paper. Spray with coconut oil so that the fudge doesn’t stick. Then sprinkle half of the candy canes on the bottom.
In a large blender, blend all the ingredients together except 2 marshmallows and the rest of candy canes.
Pour the mixture into the dish. Sprinkle the rest of the candy canes on top, add the rest of the chopped of marshmallows, and then freeze for at least 4 hours.
Then devour! 🙂
5 candy canes, crushed (and divided in half)
1 1/2 cups raw cashews
1/2 cup coconut oil, melted
2/3 cup unsweetened coconut/almond milk
2/3 cup water
1/4 cup organic maple syrup
2 teaspoons peppermint extract
2-3 handfuls of spinach (for color, add more as needed)
5 vegan marshmallows ( I used the Dandies brand from Whole Foods)
-Cush candy canes, by adding them to a ziplock bag and smash with any kitchen utensil until they crumble into pieces.
-Line a square pan with parchment paper and spray with coconut oil so the fudge doesn’t stick to the paper. Sprinkle out half of the candy canes in the pan.
-In a blender, combine the cashews, milk, water, coconut oil, maple syrup, peppermint extract, 3 marsh mellows, and spinach. Blend until smooth.
-Pour the mixture over the candy canes in the square pan. Top with the remaining half of the crushed candy canes and the remaining chopped marshmallows. Cover with saran wrap or foil and place in the freezer for at least 4 hours.
-Remove the fudge from freezer and cut into squares. Leftovers are best kept in the freezer. .