Dairy-Free Chocolate Fudge (Reader Recipe)
I created this dairy-free chocolate fudge recipe for a client who is allergic to milk, cheese, and eggs. It's healthy, rich, and creamy.
Calories: 461kcal
Servings: pieces or more depending on the way it is cut
Ingredients
- 16 ounces semisweet chocolate chips
- 1 cup Coco Lopez (sweetened cream of coconut)
- 1 cup coconut milk
- 2 tsp coconut extract
- 1 ½ cups chopped walnuts optional, but adds crunch and texture
Instructions
- Line an 8x8-inch square dish with aluminum foil or waxed paper and lightly oil it to prevent sticking.
- Chop the chocolate and place it in a large, microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Stir in Coco Lopez and coconut milk into the melted chocolate. Microwave again for another 30 seconds to 1 minute, stirring once or twice until completely smooth.
- Mix in the coconut extract, then stir in chopped walnuts for added crunch.
- Pour the mixture into the prepared pan and spread evenly.
- Place in the freezer for at least 2 hours, or until firm.
- Once set, remove from the pan and cut into squares. Enjoy immediately or store for later.
Notes
You could use pecans instead of walnuts.
Nutrition
Calories: 461 kcalCarbohydrates: 40 gProtein: 5 gFat: 32 gSaturated Fat: 16 gPolyunsaturated Fat: 7 gMonounsaturated Fat: 6 gTrans Fat: 0.03 gCholesterol: 2 mgSodium: 19 mgPotassium: 321 mgFiber: 5 gSugar: 31 gVitamin A: 22 IUVitamin C: 0.4 mgCalcium: 41 mgIron: 3 mg
