GLUTEN-FREE | DAIRY-FREE
Most fudge recipes call for sugar, corn syrup, cream, and butter. I don't have anything against organic, grass-fed cream and butter, but none of these ingredients are really necessary. All you really need is good quality dark chocolate and coconut milk. You could certainly use cream instead of coconut milk, but I wanted to make a dairy-free version for my patients who don't tolerate dairy products.
Use the best quality coconut milk you can find. Avoid ones that are packaged as a beverage with added stabilizers, sweeteners, and preservatives. Real coconut milk should have just two ingredients: coconut extract (60%) and water. (I buy it frozen from Eastland or canned by AROY-D at the Bangkok Center Grocery on Mosco Street in New York City's Chinatown.)
I added raw walnuts to this fudge to give them some texture and more healthy fat. You could substitute other raw nuts like pecans, hazelnuts, almonds, or cashews.
Ingredients:
Directions:
Warm the chocolate in a stainless steel or glass bowl over a pan of gently simmering water until just melted. Do not overheat the chocolate.
While the chocolate melts, line a glass dish approximately 6 inches by 8 inches (or similar) with parchment paper: Cut a piece of parchment paper approximately the size of the bottom plus 2 extra inches all around (10 inches by 12 inches). Make a slit in each corner, then press it down and fit it into the corners so that it covers the bottom and sides, and trim anything that extends above the top of the dish.
Whisk in the coconut milk until it is fully incorporated.
Fold in the walnuts.
Transfer the mixture to the glass dish lined with parchment paper and smooth into an even layer.
Cover tightly and transfer to the fridge. Chill for an hour or more, up to two days ahead.
Allow the fudge to sit at room temperature at least a half hour before you serve it. Once it has come to room temperature, peel back the parchment paper, then cut and serve.
Most fudge recipes call for sugar, corn syrup, cream, and butter. I don't have anything against organic, grass-fed cream and butter, but none of these ingredients are really necessary. All you really need is good quality dark chocolate and coconut milk. You could certainly use cream instead of coconut milk, but I wanted to make a dairy-free version for my patients who don't tolerate dairy products.
Use the best quality coconut milk you can find. Avoid ones that are packaged as a beverage with added stabilizers, sweeteners, and preservatives. Real coconut milk should have just two ingredients: coconut extract (60%) and water. (I buy it frozen from Eastland or canned by AROY-D at the Bangkok Center Grocery on Mosco Street in New York City's Chinatown.)
I added raw walnuts to this fudge to give them some texture and more healthy fat. You could substitute other raw nuts like pecans, hazelnuts, almonds, or cashews.
Ingredients:
- 1 pound (16 ounces) good quality 72% dark chocolate
- 1 cup coconut milk (full fat)
- 1 cup raw walnuts
Directions:
Warm the chocolate in a stainless steel or glass bowl over a pan of gently simmering water until just melted. Do not overheat the chocolate.
While the chocolate melts, line a glass dish approximately 6 inches by 8 inches (or similar) with parchment paper: Cut a piece of parchment paper approximately the size of the bottom plus 2 extra inches all around (10 inches by 12 inches). Make a slit in each corner, then press it down and fit it into the corners so that it covers the bottom and sides, and trim anything that extends above the top of the dish.
Whisk in the coconut milk until it is fully incorporated.
Fold in the walnuts.
Transfer the mixture to the glass dish lined with parchment paper and smooth into an even layer.
Cover tightly and transfer to the fridge. Chill for an hour or more, up to two days ahead.
Allow the fudge to sit at room temperature at least a half hour before you serve it. Once it has come to room temperature, peel back the parchment paper, then cut and serve.
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