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2-1/2 cups Chocolate Chips, I used dark chocolate chips because of their health benefits.
1/2 cup coconut milk, (canned, not in a carton) Keep in mind the fats from coconut milk are the good kind.
1/4 cup raw mild honey Dash of sea salt
1 teaspoon pure vanilla extract
1. Fudge is perfect for the slow cooker because it doesn’t scorch or burn. Add chocolate chips, coconut milk, honey and salt, stir to combine.
2. Cover and cook on low 2 hours without stirring. It’s important that lid remain on during this 2 hours. After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature…approximately 1 hour.
3. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss. Lightly spray a 1 quart casserole dish with nonstick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces.
4. This fudge is very rich and meant to be eaten on occasion as a treat.
Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.
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