Think of this as the chic, glow-boosting cousin of the classic peppermint bark.
Here comes the classic holiday obsession, Peppermint Bark fudge, elevated with a plant-powered twist. This dreamy, double-layered treat blends silky dark chocolate with a cool, creamy peppermint white layer, and finished with a snowfall of crushed candy canes and raspberries for that gourmet-meets-festive indulgence.
But here’s where the magic really happens: each decadent bite is boosted with Sunwarrior Collagen-building Protein Peptides, adding a glow-from-within moment to your seasonal sweet tooth. Think of a dessert that multitasks.
It’s crafted for cozy nights in cashmere, holiday movie marathons, and a joyful gift idea to you health-conscious friend. So, make a batch, slice it into beautiful squares, and get ready for everyone to ask, “Wait… this is good for me?”
Ingredients
Fudge Base
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1 1/2 cups dairy-free chocolate chips
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1/2 cup full-fat coconut milk
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3 tablespoons coconut oil
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1 teaspoon pure vanilla extract
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1/4 teaspoon rock sea salt
Peppermint Layer
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1 1/2 cups vegan white chocolate chips
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3 tablespoons coconut cream (from the top of a chilled, canned coconut milk)
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1 teaspoon peppermint extract
Topping
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1/4 cup crushed gluten-free vegan peppermint candies or crushed candy canes
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2 tablespoons freeze-dried raspberry bits
Instructions
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Line an 8x8 inch square baking pan with parchment paper, leaving some overhang on the sides to lift the fudge out later.
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In a medium saucepan over low heat, add the dairy-free chocolate chips, coconut milk, and coconut oil. Stir continuously until smooth and fully melted, being careful not to overheat.
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Remove the chocolate mixture from the heat and stir in vanilla extract, sea salt, and Sunwarrior Collagen-building Protein Peptides until fully incorporated.
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Pour the chocolate mixture evenly into the prepared pan. Smooth the top with a spatula then refrigerate for 20-30 minutes to begin setting.
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For the peppermint white layer, add the vegan white chocolate chips and coconut cream into a clean saucepan. Melt over low heat, stirring constantly, until smooth and silky.
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Remove from heat and stir in peppermint extract.
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Allow the white chocolate mixture cool for three minutes, then gently pour it over the chilled chocolate base. Smooth the top evenly using a spatula.
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Top the fudge with crushed gluten-free vegan peppermint candies and freeze-dried raspberry bits. Press them lightly so they adhere.
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Refrigerate the fudge for at least two hours or until firm enough to cut.
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Lift the fudge out using the parchment overhang and cut into 12-16 squares.
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Serve and enjoy!
