If you’re looking for a wonderful host/hostess gift for holiday parties, a decadent surprise to put out with your holiday sweets, or just want some creamy dreamy fudge (with mostly real food ingredients), put this recipe at the top of your list. This easy peasy recipe takes some time from start to finish but the “hands-on” time is only about 15 minutes, thanks to our old friend the slow cooker.
While I don’t dare call this recipe “healthy”, this 6 ingredient, gluten free, dairy free, dark chocolate filled decadence may help satisfy your taste-buds enough to steer clear of some of the other less-healthy holiday goodies. Enjoy!
Decadent Coconut Milk Fudge
2 1/2 cups dark chocolate chips (dairy free)
1/2 cup coconut milk (canned, not light)
1/4 cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/8 teaspoon sea salt
- Get out your slow cooker and set heat to low.
- Add in all ingredients and stir to combine.
- Cover slow cooker and let it do its magic for 2 hours. Resist peeking and don’t open the lid.
- After 2 hours, take off the lid, and allow to cool for 2 hours or until fudge reaches room temperature. It will be VERY tempting to stir it at this point, but do not stir the fudge until it has completely cooled or it will separate and not achieve the creamy fudge consistency you want!
- After cooling for 2 hours, the fudge should be about room temperature (or close enough). Stir with a large wooden spoon for about 5 minutes or until fudge is smooth, creamy, and no longer glossy.
- Rub the inside of an 8″ x 8″ baking pan with coconut oil or line the pan with parchment paper for easier removal. Pour the fudge into the pan and spread out with a spoon or spatula.
- Refrigerate until fudge is firm, or about 4 hours. Cut into small squares and enjoy!
- Keep fudge in the fridge until ready to serve or if storing for later, wrap tightly and keep in the freezer.
Note: This recipe was adapted from SkinnyMs.
I would love to hear your comments! If you make this fudge, please leave a comment and let us know how it went and how you liked it. -Erin