Paleo/Primal Fudge
- Number of Servings: 64
Ingredients
coconut oil2 1/2 cups chocolate chips (Enjoy Life are dairy, nut and soy free!)1/2 cup coconut milk (from a can, not a carton)1/4 cup honey1/8 tsp sea salt1 tsp vanilla extract
Grease the inside of the crock with coconut oil well.
Open your can of coconut milk and empty it into a bowl. Stir it together until it's all the same consistency. Then remove a half cup of it and place it in the crockpot.
Add the rest of the ingredients except the vanilla extract and cook on HIGH for right at 2 hours. Add vanilla, stir and combine it... and then turn the crockpot off. Leave it uncovered for three to four hours until it's mostly at room temperature.
Once it's at room temperature-ish, take a spoon and stir it for about ten minutes, until that glossy finish that was on it is all gone. (This was a lovely job for my husband. He didn't mind stirring it for ten minutes because I promised him he could lick the spoon afterwards.)
Grease a 1 qt. Pyrex or other container with coconut oil, and then transfer fudge to said container and cool it in your fridge overnight. Cut it into tiny pieces to serve. Be sure to store it in your fridge, as this fudge is made out of coconut milk so it will get squishy and melt if it's left out for too long.
Serving Size: makes 64 pieces
Number of Servings: 64
Recipe submitted by SparkPeople user MOMSFIVE1028.
Open your can of coconut milk and empty it into a bowl. Stir it together until it's all the same consistency. Then remove a half cup of it and place it in the crockpot.
Add the rest of the ingredients except the vanilla extract and cook on HIGH for right at 2 hours. Add vanilla, stir and combine it... and then turn the crockpot off. Leave it uncovered for three to four hours until it's mostly at room temperature.
Once it's at room temperature-ish, take a spoon and stir it for about ten minutes, until that glossy finish that was on it is all gone. (This was a lovely job for my husband. He didn't mind stirring it for ten minutes because I promised him he could lick the spoon afterwards.)
Grease a 1 qt. Pyrex or other container with coconut oil, and then transfer fudge to said container and cool it in your fridge overnight. Cut it into tiny pieces to serve. Be sure to store it in your fridge, as this fudge is made out of coconut milk so it will get squishy and melt if it's left out for too long.
Serving Size: makes 64 pieces
Number of Servings: 64
Recipe submitted by SparkPeople user MOMSFIVE1028.
Nutritional Info Amount Per Serving
- Calories: 57.2
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 8.3 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.7 g
- Protein: 0.8 g
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