3 Ingredient Dairy Free Fudge.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 36
- 13.5 ounces canned full fat coconut milk (taste of thai brand or the 11 ounce container of so delicious culinary coconut milk)
- 3/4 cup confectioner's sugar (i use corn free confectione
- 3 cups dairy free dark chocolate chips - pascha 85% bitt
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (11g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Line an 8x8 inch square pan with parchment paper so that there is an overhang on two sides. If your can of coconut milk has a lot of excess liquid on the top, pour that out before proceeding. Place the coconut milk in a sauce pan and heat over medium low heat, just until it starts to stem a little bit. Sift in the confectioner's sugar and whisk to combine. Do not overheat or boil. Add the chocolate chips and stir well until fully melted. This will happen quickly, don't burn the chocolate. Pour into the prepared pan and spread out evenly with a spatula. Let it cool for about 30 minutes on the counter. Place in the refrigerator for two hours or until the fudge is firm. Use the parchment paper to remove the fudge from the pan, then slice into squares. Store in the refrigerator.
