Guest Post: Peppermint Fudge

Prep Time 10 mins
Total Time 0:10
Yields 20


    Peppermint Fudge Layer

    • 1 cup cooked and mashed Japanese yam*
    • 1/2 cup palm shortening
    • 1/2 cup melted coconut butter
    • 1/2 tsp peppermint oil, 8-10 drops of peppermint essential oil, OR 1 tsp peppermint extract
    • 2 T honey
    • Small pinch sea salt

    Peppermint Chocolate Layer

    • 1/2 cup coconut butter
    • 2 T palm shortening
    • 1 T honey
    • 1 T melted coconut oil
    • 2 T cacao powder (or carob powder for AIP)
    • 1/2 tsp peppermint oil, 8-10 drops of peppermint essential oil, OR 1 tsp peppermint extract
    • Small pinch sea salt


    1. Place all ingredients for Peppermint Fudge Layer in a high-powered blender or food processor. Blend until pureed and smooth. Taste and add 1-2 more drops of peppermint flavor, if an extra minty flavor is desired. Set aside.
    2. Place all ingredients for Peppermint Chocolate Layer (except peppermint flavor) together in a microwaveable bowl. Microwave for 30 seconds until the coconut butter and palm shortening are softened enough to easily stir and combine. Add peppermint flavor and stir to incorporate.
    3. Line a 9x5 inch bread loaf pan with parchment paper, leaving overhang on each of the lengthwise sides. Pour Peppermint Chocolate Layer into the pan first and smooth with a rubber spatula so the surface is evenly covered. Freeze for 10 minutes until hardened.
    4. Remove pan from freezer and spoon Peppermint Fudge Layer on top. Carefully smooth fudge over the bottom layer to evenly cover. Return to freezer for 30-40 minutes to harden. Slice into squares. Store in a sealed glass container in the fridge.


    Recipe Notes

    *Japanese yam has a white flesh. You can substitute a white California sweet potato, if you cannot find Japanese yams.
    **You can use any of these 3 peppermint flavorings. For AIP, use 100% peppermint essential oil.
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