Easy Peppermint Marshmallow Fudge
Ingredients
The fudge
-
¾
cup
unsweetened cocoa powder
-
¾
cup
creamy cashew butter
-
3
tablespoons
maple syrup
-
½
cup
coconut oil
-
2
scoops
unflavored collagen (optional)
-
1 ½
teaspoons
peppermint extract
-
1 – 1 ½
cups
mini marshmallows
The topping
-
½
cup
crushed candy canes
Instructions
- Line a 9x5 loaf pan with foil and set aside.
- In a small saucepan over low heat, melt the coconut oil, then mix in the remaining ingredients except the marshmallows and crushed candy canes.
- Once the mixture is smooth and lump-free, turn off the heat and let it cool to room temperature.
- Add the marshmallows to the cooled mixture, then transfer it to the lined loaf pan.
- Sprinkle the crushed candy canes on top.
- Refrigerate for about 2 hours before slicing into 12 squares.
- Store in the refrigerator in an airtight container for up to one week.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
10g
Total carbohydrates
25g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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