2-Ingredient Paleo Fudge Recipe
It's mid-January, time to make sure you're set for a healthy, happy New Year! But that doesn't mean a year of deprivation and avoiding the foods you love. When it comes to your sweet tooth, you can definitely say "yes!" with recipes like this healthy 2-Ingredient Paleo Fudge!
By simply combining two basic ingredients, you can have a batch of fudge on hand that will satisfy your chocolate cravings any time, and you will still stay right on track with your healthy eating plan.
Don't forget to check out my other healthy recipes at GlutenFreeGigi.com, too!
2-Ingredient Paleo Fudge
This recipe is free from: gluten, dairy, soy, peanuts, tree nuts (coconut is not a tree nut, by the way—read more here), all grains, sugar, eggs.
- 1 can Trader Joe's Coconut Cream (This is canned coconut milk, and it is extra thick and creamy, with 16 grams of fat per serving. Look for this product, or for another canned coconut milk product with an equal amount of fat per serving to achieve the best results. This is not sugar-added coconut cream—it is a four-ingredient coconut milk in a can.)
- 16 ounces (about 2 cups, chopped or morsels) dark chocolate (I use raw dark chocolate like Santosha chocolate which has no added sugar or allergens. Use your favorite dark chocolate.)
- Prepare an 8×8-inch square baking dish by lining it with foil, leaving a bit of overlap at the top edges. This will allow you to easily lift out the fudge block later for slicing.
- In a medium saucepan, combine chocolate and coconut cream over low heat, stirring until mixture is smooth. Do not boil or overheat; only heat until the chocolate is just melted.
- Spoon the mixture into your foil-lined pan and cool to room temperature, about 30 minutes.
- Then, chill the fudge in the fridge 1 hour. Transfer to the freezer until firm (about 1 hour).
- The stages of chilling really contribute to a smoother finished product, and it's totally worth taking the time for the silkiest fudge. (You can go straight to the freezer with it if you like, but I really recommend the staged chilling.)
- Once the fudge is set, remove it from the freezer, then lift the foil up to remove the fudge from the pan.
- Pull back the foil edges, then slice fudge block into small squares (it is very rich, so I recommend no larger than 1×1-inch squares).
- Transfer squares to a freezer-safe container, separating layers with wax paper.
- Store in the freezer, and remove a few minutes prior to enjoying so the fudge softens just a bit.
- It will melt rather quickly, so freezer storage is essential.
Get YOUR copy of The Gluten-Free Solution: Your Ultimate Guide to Positive Gluten-Free Livingtoday!
Don't miss another delish dish! Sign up for my free newsletter, the Daily Gluten Free Fix, and have each new recipe and article delivered to your inbox.
While you're here,browse the Recipe Index for recipes free from gluten, dairy, soy, peanuts, and tree nuts. And be sure to explore my vast collection of "Smart Nutrition Backed by Science" articles in Gluten-Free Updates and check out eBooks in the Shop.
If you're NEW TO GLUTEN FREE LIVING, click on over to the Essentials.
Access the current issue of Food Solutions Magazine ~ it's free to everyone!
Originally posted at GlutenFreeGigi.com. Please respect the copyright.