Oh yeh...a fudge you can enjoy without all the guilt that goes with many of the holiday treats!
I just had to give this a try after seeing it at Skinny Ms. I slightly adapted the recipe she shares there.
I got other baking done while this recipe 'cooked' in the slow cooker, and gave the kitchen another wonderful aroma boost.
Feel free to use whatever flavor chocolate chips you'd like, but I chose
to use dark chocolate....
I just love that dark chocolate helps lower blood pressure and increases blood flow to throughout the body. Eating dark chocolate provides you with energy, fat, minerals and antioxidants to help maintain your overall health. It is also loaded with antioxidants to ward off cancer causing free radicals.
As for coconut milk, it is an excellent alternative to dairy and contains high amounts of vitamins and nutrients to fight illnesses.One cup of canned coconut milk has more than 10% of your daily value of iron, magnesium, potassium and zinc. It's also high in fat, but it contains a type of fat that provides health benefits.
Honey helps prevent cancer and heart disease. Honey contains flavonoids, antioxidants which help reduce the risk of some cancers and heart disease.
So eat up - and enjoy!!! It's rich, so a small piece will be enough to tickle your taste buds.
SLOW COOKER FUDGE
2-1/2 c. chocolate chips, (I used mostly dark chocolate chips because of their health benefits. A bag of dark chips contains 2 cups - I added 1/2 c. semi-sweet - use your favorite kind)
1/2 cup coconut milk, (canned)
1/4 c. honey, maple syrup or coconut sugar
dash of sea salt
3 Tb. coconut oil
1 tsp. vanilla (or peppermint) extract
1/2 - 3/4 c. crushed nuts (we prefer pecans), optional
Lightly grease an 8" X 8" square pan; set aside.
Add chocolate chips, coconut milk, honey, salt, and coconut oil to slow cooker; stir to combine, being sure to scrape the edges so everything's in the middle of the pot. Cover and cook on low 2 hours without stirring. Please DO NOT remove the lid during cooking - very important.
After 2 hours, turn the slow cooker off, uncover, and add vanilla. Do not stir fudge mixture at this point. Allow to cool to room temperature.
Once cooled, using a large (wooden) spoon, stir vigorously for 5-10 minutes until it loses some of the gloss. Stir in nuts if using.
Pour fudge into pan, cover and refrigerate 4 hours or until firm. Cut into small pieces to serve.
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