Chocolate Peppermint Fudge
Author: Ashlyn Tucker
cup (210 g)
unrefined coconut oil (melted)
cup (340 g)
cup (90 g)
unsweetened cocoa powder
cup (65 g)
Andes Peppermint Crunch Baking Chips
Line a 9×5 inch loaf pan with parchment paper
Place coconut oil, honey, cocoa powder, and peppermint extract in blender. Blend on high until combined well.
Pour mixture into loaf pan and place in freezer for about minutes until it is cooled, but still soft to the touch. Press Andes Peppermint Crunch baking chips into the top of the fudge.
Chill in fridge until set the rest of the way. Slice and serve. Keep refrigerated.