No-Bake Peppermint Freezer Fudge Recipe

This peppermint freezer fudge is a simple, festive treat for the holidays. Made with coconut oil, drippy almond butter, unsweetened cocoa powder, a touch of maple syrup, melted chocolate and crushed peppermints, it comes together quickly and is stored in the freezer for easy serving. The result is a creamy, minty chocolate fudge that’s ready whenever you are.

Easy Peppermint Freezer Fudge

This no-bake peppermint freezer fudge is ideal for holiday gatherings, cookie exchanges, or a quick seasonal treat. It requires minimal hands-on time — a few minutes to mix the ingredients, a short melt for the chocolate, and then a couple of hours in the freezer to set. Because it relies on coconut oil to firm up, be sure to keep it frozen until serving so the pieces hold their shape.

Featured Ingredients

• Coconut oil — This ingredient helps the fudge firm up in the freezer. It also adds a subtle coconut note. For best results, use refined coconut oil if you prefer less coconut flavor. Do not substitute with oils that do not solidify when cold.
• Almond butter — Use an all-natural, drippy almond butter for smooth texture and added protein. If the almond butter is too thick, the mixture may be difficult to combine.
• Peppermint extract — A little goes a long way; add gradually and taste as you go to avoid overpowering the chocolate.
• Candy canes or peppermints — Crushed and sprinkled on top for a festive look and crunchy contrast.

Easy Ingredient Swaps

Swap ingredients 1:1 using these simple alternatives when needed:

• Almond butter — any drippy nut butter such as peanut butter or cashew butter works well.
• Maple syrup — replace with honey if preferred.
• Chocolate chips — use chocolate chunks or finely chopped baking chocolate.

What Not to Swap

• Drippy nut butter: Avoid very thick or stabilized spreads that won’t blend smoothly; they can affect texture and may require extra oil.
• Coconut oil: Do not replace with liquid oils like olive or canola. Those oils will not solidify the fudge in the freezer, and they will alter the flavor.

Simple Instructions

Scroll to the recipe card below for the full ingredient measurements and the printable recipe.

1. Line the pan: Line a square cake pan with parchment paper so you can lift the frozen fudge out easily.
2. Combine base ingredients: In a bowl, mix almond butter, cocoa powder and 1/3 cup melted coconut oil until smooth. Stir in maple syrup and peppermint extract until well combined.
3. Melt the chocolate: In a separate microwave-safe bowl, melt the chocolate chips with the remaining teaspoon of coconut oil in 20-second bursts, stirring between each burst until smooth.
4. Mix and top: Stir the melted chocolate into the almond butter mixture, spread evenly in the prepared pan, and sprinkle crushed peppermints on top.
5. Freeze: Cover and freeze for 2–4 hours or until solid. Let sit 5 minutes after removing from the freezer, then lift out the parchment and cut into squares.

Holiday Desserts

Other seasonal favorites to enjoy alongside this peppermint freezer fudge include snickerdoodles, date bark, peanut butter blossoms made without flour, magic cookies, and festive popcorn clusters. These make great additions to holiday dessert tables and gift boxes.

Top Tips

• Choose the right almond butter: Use creamy, drippy almond butter for the smoothest texture. If it’s too thick, the mixture may be dry and require extra coconut oil.
• Add extract slowly: Peppermint extract is potent—start with a small amount and adjust to taste to avoid over-flavoring.
• Store properly: Keep the fudge in an airtight container in the freezer to prevent freezer burn and off-flavors.
• Slice after freezing: For clean slices, freeze until solid and let the pan sit 3–5 minutes at room temperature before removing and cutting with a sharp knife.

Storage

This fudge softens at room temperature because of the coconut oil and almond butter. Store it in the freezer in an airtight container. Once fully frozen, cut into squares and keep them layered with parchment to prevent sticking. Properly stored, the fudge will maintain texture and flavor for several weeks.