Here’s where being a frugal shopper and a dietitian sometimes clash heads.
A few weeks ago I was at Target picking up a few things, and came across a Hanukah clearance section. The endcap had these packages of dark chocolate chips that were kosher and dairy-free, so I could eat them while being dairy-free for nursing. And they were 70% off, yahoo! Not one to pass up a good deal, I bought 5 bags of chocolate chips.
5 BAGS.
What was I thinking?!
They kept staring at me from my baking cabinet (yes, I have a specific kitchen cabinet meant for baking), summoning “make something chocolatey with us, Chrissy!” “Turn us into something delicious!” “We know you want dessert tonight, lady!”
The chocolate chips were more persuasive than my willpower, so off I went into the kitchen to experiment with making some dairy free fudge. I don’t even know why I decided on fudge. I haven’t eaten regular fudge in probably a few years, and it’s not at all the kind of dessert I crave very often (I’m more of a cookie or brownie person). But something about those chocolate chips just said fudge to me.
I browsed about 10 different dairy free fudge recipes online, all of which seemed to have vastly different amounts of ingredients. So instead of following a recipe, I just made up my own. I guestimated what would make the most sense in terms of amounts and kept my fingers crossed.
I was a little nervous based on the consistency going in the fridge that it wasn’t going to firm up correctly, but it did so nicely. Now, it does has a more truffle-like texture compared to regular fudge, so I recommend keeping it in the fridge and eating it straight outta there. I don’t think it would hold up well at room temperature.
Other than the slightly different consistency (which to be honest, I prefer the way this one is compared to the regular kind) – this came out fabulous. It’s very rich and flavorful, and the chopped walnuts added a nice texture.
Luckily, the dietitian side of me had some sense to her and I gave most of this away to a friend after it was made, so I consider that a win for myself to discourage overindulging. Otherwise you probably would’ve found me in a fudge induced food coma by now.
Give this a try (keep in mind, it’s rich and makes a lot of small servings) – then let me know how you like it!
Dairy Free Fudge {Made with Coconut Milk}
Makes 24 servings (approximately 1 inch squares)
Ingredients:
1 cup of coconut milk (the kind from a can, not from a carton)
1 tbsp coconut oil
1/2 cup honey (or maple syrup or agave for a vegan version)
1 tsp vanilla
Pinch of salt
3 cups dark chocolate chips
3/4 cup chopped walnuts {optional}
Directions:
1. Heat coconut milk and coconut oil in a saucepan and simmer for a few minutes.
2. Add honey and simmer on low for another 10 minutes.
3. Add the vanilla and salt, and then add the chocolate chips, stirring consistently so as to blend together the mixture so all the chocolate is melted.
4. Stir in the walnuts and then pour the fudge mixture into your pan. I had some mini disposable loaf pans that I used for this, and it fit perfectly in 3 of those (I just lightly greased them beforehand). You could also use an 8×8 pan or a pie plate lined with parchment paper.
5. Refrigerate until firm and enjoy! {If you’re craving it right.this.second, you can also pop it in the freezer to firm up quickly so you can dig in soon.}
Nutrition analysis (per serving):
185 calories, 11 grams of fat (7 g sat fat), 28 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g sugar, 2 g protein
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Oh chocolate chips don’t last long in my house. I find that once the bag is open they are wayyyyy too easy to snack on. It’s an all or nothing deal with me and chocolate chips. This fudge looks so tasty and what an awesome way to use some of those chips!
That’s so true for me too Jenna. If I have an open thing of chocolate chips and a jar of peanut butter lying around, snack time is on.
Hi. This sounds like a great recipe to me. I don’t have coconut oil — could I use canola oil in its place? Thank you.2
Hi Joan! Hmmm – I don’t think canola oil would work the same way, since it’s liquid at room temperature (whereas coconut water is solid at room temp, which is what helps the fudge firm up). A vegan butter might work instead though if you have that on hand.
I see. I have never bought coconut oil so I did not know it was a solid. Is it solid like Crisco? I’ll buy it next time I’m out. Thank you for your reply.
What happened it won’t solidify? I followed the recipe only I used unsweetened white chocolate chips.
Hi Joan – great to hear from you! A few questions: Did you use full fat canned coconut milk? That’s necessary for this recipe (low fat or the refrigerated cartons won’t work). Also, did you refrigerate the mixture afterwards for a few hours? It takes some time to firm up.
If you did both of these, it could be related to the use of white chocolate instead of dark chocolate. Dark chocolate has more fiber and cocoa solids, so it may influence the ability to solidify.