FUDGETell a Friend
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This is Tammy's favorite healthy fudge recipe.
Prep Time: 5 min(s)
Cook Time: 10 min(s)
Recipe Type: Public
We like the organic dark chocolate in the bulk bin at Central Market - it has less sugar. Be sure to check the ingredients in your chocolate! Canned coconut milk is very thick and works better than cartons of coconut milk in this recipe. Or, if you have access to raw cream, you could use that. We like to order it from Green PolkaDot Box, because they have the BEST prices! And shopping online is SO convenient and saves gas and time. Instead of 2 T honey, we use <1 T, and add about 10 drops of Stevita Stevia. You could just use stevia, and omit the honey. For flavoring, we use homemade vanilla. Vanilla makes the fudge taste sweeter. If you use other flavorings, be sure to read the ingredients and choose one without excito-toxins in it. "Flavoring" is usually an excitotoxin. A drop or so of high-quality essential oils, like peppermint or orange, would be wonderful. Use your choice of nuts - pecans, walnuts, almonds, hazelnuts.... beware: cashews and pistachios are higher in starch.
Posted By: healthforapurpose
Posted On: Feb 08, 2014
Number of Servings:
- 16 ounces - chocolate chunks or chips
- 1 cups - canned coconut milk
- 2 tablespoons - honey substitute stevia for some of all of the honey
- 1 teaspoons - flavoring vanilla would be a good one
- 1 cups - raw nuts toast if you prefer, at 170 for a couple of hours
Melt chocolate and coconut milk together over very low heat (it's not necessary to use a double boiler, but you DO have to use low heat and stir often). Stir often, because the chocolate will retain it's shape until it is stirred, so it could burn before you notice. Remove from heat. Stir in sweetener, flavoring, and nuts. Transfer to a pan (approximately 8x8, depending on how thick or thin you want it). Refrigerate till firm. These will get soft at room temperature, so it's best to store them in the frig.