Recipe: Slow Cooker Fudge
When Deb and I decided to remove gluten and dairy from our lives (MOST of the time) in August, 2013, it was a big decision, and we knew it would be difficult.
However, we also knew that we had our Free Days to enjoy, and if we really wanted something that contained gluten or dairy, we could have it then.
In the grand scheme of thing, it was really no big deal.
Fast-forward to February, 2014 when our son was diagnosed with an allergy to gluten and dairy that actually affected his brain chemistry… BIG DEAL!!
For Josh, suddenly some of his favorite foods were off the table – even on Free Days. One of those foods is chocolate.
This fudge recipe from SkinnyMs Blog saves the day!!
It is most definitely a Free Day treat and an indulgence, but it is easy and delicious and creamy and chocolatey and you will LOVE it!! Josh sure does!
Slow Cooker Fudge
Reprinted from SkinnyMs Blog
The next time you have that insatiable craving for chocolate, take a little time to make our decadent yet guilt-free Slow Cooker Fudge. Made with dark chocolate and coconut milk, Slow Cooker Fudge is as nutritious as it is delicious.
Dark chocolate helps lower blood pressure, increase blood flow to throughout the body, and maintain level blood sugar. It is also loaded with antioxidants to ward off cancer causing free radicals. As for coconut milk, it is an excellent alternative to dairy and contains high amounts of vitamins and nutrients to fight illnesses. With a touch of honey, our fudge is perfectly sweet without adding any refined sugar. Just like most slow cooker recipes, the process is so easy that it is just a matter of tossing the ingredients in the pot and letting the slow cooker do the rest. Slow Cooker Fudge quickly becomes a favorite for most families.
2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
1/4 cup coconut milk, (canned, not in a carton)
1/4 cup raw mild honey
Dash of sea salt
1 teaspoon pure vanilla extract
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. 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 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.
Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 10 pieces. 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.