A delicious dairy free coconut chocolate fudge made with coconut oil and almond or coconut milk. This low carb chocolate fudge makes a tasty fat bomb snack.
This past week, the first day of spring arrived in Southeastern Connecticut with more snow. It has been a very long and snowy winter in New England.
I am longing for real spring weather. I want to be able to spend some time outside without feeling chilled to the bone.
I’m somewhat of a hermit during the winter because I have Raynaud’s disease which causes my toes to numb quickly. Even the walk from the car to my office building at work is enough time in the cold for my feet to numb, and it doesn’t even have to be near freezing temperatures to affect me.
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I’d love to move somewhere warmer, but my husband has a couple established local businesses that would be difficult to start up again if we moved. So, I stay and suffer through each brutal New England winter.
With warmer temperatures on the horizon, I don’t see myself having a lot of time for baking and complicated meals as I’ll be spending more time outside of the house. With that in mind, I’ve been collecting some quick and easy recipes that I can whip up in a matter of a few minutes.
This dairy free coconut chocolate fudge recipe is one of those super simple recipes that takes less than five minutes to prepare. You literally just dump all the ingredients into a food processor or blender then spread it out in a parchment paper lined container. It hardens up in the refrigerator within an hour and then can be cut into squares and enjoyed.
I’ve been looking for ways to eat more coconut oil and this dairy free coconut chocolate fudge recipe contains a good amount of this healthy oil. Because it’s so cold where we live, I have to soften up the oil a bit before using it as it’s way too hard at room temperature.
If I were pouring this fudge into molds, I would melt the oil first, but since I’m spreading it in a pan, I just microwaved a bit to soften the oil as I didn’t want the mixture to be too thin.
I am the only person that will be eating the fudge, so I kept the amount small and used a square lunch meat container to spread the mixture out into. This container was 6×6-inches.
You can use a container a bit smaller if you’d rather have thicker fudge squares. I got 16 bite size pieces which was perfect for me.
Don’t you just love simple recipes like this? These little babies were so delicious that they were gone in a few days. It’s a good thing it’s so easy to whip up another batch.
Dairy Free Coconut Chocolate Fudge
Combine all ingredients in food processor or small blender like NutriBullet.
Process until all ingredients have been well blended.
Spread out into a small square or rectangular container lined with parchment paper.
Refrigerate until fudge is hardened.
Remove fudge from container and cut into squares.
Makes 16 small squares
0.8g net carbs, 1.7g erythritol