Fudge!!

3-Ingredient Fudge (Dairy-Free)

By Megan, on December 11th, 2012

I knew my homemade sweetened condensed coconut milk would come in handy for the holidays.
It lends its rich, creamy texture to this traditional holiday fudge!
I already shared my favorite raw nut-based fudge recipe earlier this year, so consider this a more traditional option for those who can’t tolerate nut-based desserts. Or, for those of you who just prefer a smoother, creamier fudge. Featuring heart-healthy fats from coconut oil, and antioxidant-rich dark chocolate, this is the type of fudge I feel good about serving to my friends and family in this holiday season.
Traditional fudge recipes calling for sweetened condensed milk often call for semi-sweet chocolate chips, as well, creating a confection that is too sweet for my tastes. I prefer to use unsweetened baking chocolate instead, then add a little extra honey into the homemade sweetened condensed milk, for a naturally-sweetened treat. Alternatively, you could use 70% dark chocolate and omit the honey from the condensed milk, for another lower-sugar option.
Whichever method you choose, you’re in for a treat!
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3-Ingredient Fudge (Dairy-Free)
makes one 8″x8″ pan
Ingredients:
1/2 cup sweetened condensed coconut milk*
12 oz. unsweetened baking chocolate, chopped
2 tablespoons coconut oil
optional: 1 cup chopped walnuts or pecans
Directions:
If you haven’t done so already, prepare the sweetened condensed coconut milk (<– directions here), using extra honey if desired. (*I used 1/2 cup instead of 1/4 cup for this particular batch of fudge.) Allow the coconut milk to reduce until it’s very thick, then measure out 1/2 cup and save any extra for another use.
In the same saucepan, melt together the 1/2 cup condensed milk, chocolate chunks, and coconut oil until smooth.

Pour into an 8″x8″ baking pan, lined with parchment paper for easy removal, and sprinkle in the 1 cup of walnuts or pecans, if desired. Place the pan in the fridge or freezer to set for at least 4 hours.
Slice and serve this fudge chilled for best texture.

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3-Ingredient Fudge (Dairy-Free)

Author: Detoxinista

Prep time: 45 mins

Total time: 45 mins

Serves: 16-20

Featuring heart healthy fats from coconut oil, and antioxidant-rich dark chocolate, this is the type of fudge you can feel good about serving to your friends and family in this holiday season.

Ingredients

• ½ cup sweetened condensed coconut milk*
• 12 oz. unsweetened baking chocolate, chopped
• 2 tablespoons coconut oil
• optional: 1 cup chopped walnuts or pecans

Instructions

1. If you haven’t done so already, prepare the sweetened condensed coconut milk, using extra honey if desired for this fudge. (I used ½ cup instead of ¼ cup for mine.) Allow the coconut milk to reduce until it’s very thick, then measure out ½ cup and save the rest for another use.
2. In the same saucepan, melt together the ½ cup condensed milk, chocolate chunks, and coconut oil until smooth.
3. Pour into an 8″x8″ baking pan, lined with parchment paper for easy removal, and sprinkle in the 1 cup of walnuts or pecans, if desired. Place the pan in the fridge or freezer to set for at least 4 hours.
4. Slice and serve this fudge chilled for best texture.

3.1.09

Substitution notes:

• For a vegan fudge, use vegan chocolate and maple syrup instead of honey.
• If you’d rather skip preparing the sweetened condensed coconut milk, I have a feeling you could use coconut butter or manna as a substitute!
• You might even be able to use stevia as a sweetener with the option above, since the coconut butter would act as a thickener.