Easy Peppermint Marshmallow Fudge
Servings 12
Ingredients
- 3/4 cup unsweetened cocoa powder
- 3/4 cup creamy cashew butter
- 3 tablespoons maple syrup
- 1/2 cup coconut oil
- 2 scoops unflavored collagen optional
- 1 1/2 teaspoons peppermint extract
- 1 to 1 1/2 cups mini marshmallows
- 1/2 cup crushed candy canes
Instructions
- Line a 9×5 loaf pan with foil and set it aside.
- In a small saucepan over low heat, melt the coconut oil. Then, stir in the remaining ingredients (except the marshmallows and crushed candy canes).
- Once the mixture is smooth with no lumps, turn off the heat and let it cool to room temperature.
- Add the marshmallows to the cooled mixture, then transfer everything to the lined loaf pan.
- Sprinkle the crushed candy canes on top.
- Place in the fridge for about 2 hours until firm, then slice into 12 squares.
- Store the fudge in an airtight container in the refrigerator for up to one week. Enjoy your delicious homemade fudge!