This easy fudge is dairy-free and vegan/paleo friendly! Top with your choice of nuts or fruit and a sprinkle of flaked sea salt!
Fudge is something my family has made for as long as I can remember. Each member of the family has their own method too. Some use sugar and cocoa powder while others use marshmallow whip. I’ve tried them all and must admit it has always been a hit or miss for me. Sometimes I wouldn’t cook the sugar mixture long enough and the fudge wouldn’t set and other times I cooked it too long and it hardened before I could scrape it out of the pot!
I also couldn’t handle the over-load of dairy and sugar. There had to be a better way!
Well, I recently saw this method for fool-proof fudge and I new I had to try it! Even though it called for regular chocolate chips and sweetened condensed milk, I was pretty sure dairy-free dark chocolate and my homemade
Dairy-Free Sweetened Condensed Milk would work well. I even threw in some raw almonds and pomegranate arils for the added nutrients, and it turned out beautifully!
If you can’t find pomegranate arils, feel free to omit them or use something else in its place. Same with the almonds—hazelnuts, pecans, or walnuts would work well in this fudge too. You’ll also want to keep this fudge in the fridge or freezer and allow to sit out at room temperature for 5-10 minutes before eating.
If you don’t have the time to make it yourself, you can find canned sweetened condensed coconut milk at most “healthy” grocery stores now and online.
I think this will be my go-to method for making fudge from now on. It’s quick, simple, and always delicious. That’s my favorite type of dish!
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- ½ cup dairy-free Sweetened Condensed Coconut Milk (homemade recipe here.)
- 1.5 cups Dairy-Free Dark Chocolate or dairy-free bittersweet chocolate, roughly chopped
- 1 teaspoon Vanilla Extract
- ½ cup chopped raw nuts (almonds, hazelnuts, pecans, or walnuts work well), optional
- ½ cup fresh pomegranate arils, optional
- Coarse or flaked sea salt for sprinkling, optional
- Prepare a loaf pan (for thicker fudge) or an 8-inch pan (for thinner fudge) by lining with a sheet of parchment paper. Set aside.
- Combine sweetened condensed milk and chocolate in a medium saucepan or double boiler. Stir mixture over medium-low heat until chocolate is melted, about 4-5 minutes. Remove from heat and stir in vanilla extract and half the nuts and pomegranate arils, if using. Pour fudge mixture into the prepared pan. Sprinkle remaining nuts, arils and a pinch of sea salt (optional) over the top. Cover the pan and place into the fridge to set. Chill thoroughly before cutting. Store remaining pieces of fudge in an airtight container in the fridge or freezer until ready to eat. Fudge may be soft at room temperature.