Make (Healthy) Fudge Magic with 2-Ingredient Paleo Fudge
1 hr. 45 min. 1 hr. 30 min. for chilling the fudge.
- coconut milk
- dark chocolate (I use sugar-free, raw chocolate), chopped
- 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 it for making 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.
About the Author
Gigi Stewart, M.A., Founder & CEO, Gluten Free Gigi, LLC, is a former neuroscience researcher and the author of The Gluten-Free Solution: Your Ultimate Guide to Positive Gluten-Free Living, creator of the popular website, GlutenFreeGigi.com and Founder & Editor-in-Chief of Food Solutions magazine. Follow Gigi on Facebook, Twitter, Pinterest and Instagram.