• 135g peanut butter
  • 115g dairy free spread
  • 2 heaped teaspoons cocoa powder
  • 2 teaspoons peppermint extract
  • 210g icing sugar
  • 1 peppermint candy, crushed


  1. Line a 6″ square traybake tin with foil leaving an overhang to allow you to lift the fudge out
  2. Place the peanut butter and dairy free spread in a small saucepan
  3. Gently heat until the butter is melted and you have a smooth paste
  4. Stir in the peppermint extract and the cocoa powder
  5. Remove from the heat
  6. Stir in the icing sugar
  7. Press the mix into the traybake tin, sprinkle on the candy cane pieces and cover with clingfilm
  8. Allow to set in the fridge for 1-2 hours
  9. Remove from the baking tin and cut into small pieces

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