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Layered Granola Butter Peppermint Fudge (Vegan, Gluten-Free, Nut-Free)

These are show-STOPPERS, y'all. The perfect dessert for when you get invited to a party and they say "it's a potluck!" and your heart stops for a second because the only recipe you've made was frozen from a package. No fear, my kween. These are no-bake & no B.S. Repeat after me: if Ali can do it, I can do it.


9oz of coconut cream

1/2 tsp vanilla extract

2 cups dairy-free chocolate chips

6 tablespoons coconut oil

1 tsp peppermint extract

4 candy canes, crushed

3 tablespoons flaxseeds

4 tablespoons pumpkin seeds

1 jar Granola Butter



  1. Mix pumpkin seeds, flaxseeds and crushed candy canes in a bowl. 


  1. Pour Granola Butter into a loaf pan lined with parchment paper. Top with half of the pumpkin/flax/candy cane mixture. Put in freezer while you prepare other fudge layer.


  1. In a medium saucepan, add the coconut cream, vanilla, chocolate chips & coconut oil. Stir constantly until melted and well combined — don't let it overcook or boil. 
  2. Remove saucepan from heat and stir in peppermint extract. Let cool 10 minutes. Remove loaf pan from freezer and pour fudge layer over GB layer.
  3. Top with remaining pumpkin/flax/candy cane mixture and put in fridge overnight. 
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