This Recipe Is: Free of gluten, dairy, soy, eggs and nuts. It is also vegan and paleo.
Today has had lots of hiccups. I woke up a bit later than I had planned because I didn’t fall asleep until 12:30 last night (yes that’s late for me). I was in a rush trying to put together my original recipe I had planned. If you follow me on Instagram @eatordrink, you saw the drama on my story. I was going to post a mac and cheese recipe today to take a break from all the desserts I’ve been doing. BUT it failed. The cream sauce was bomb, but when I baked it, it got all dry and nasty. Since I had limited time before work I couldn’t try again. BUT CHOCOLATE. Chocolate can always come to the rescue. It’s one of the best things God put on this planet. I guess apart from my husband, family, dog and ferrets. But then comes chocolate! I had this dark chocolate fudge from last week still sitting in my fridge and I never posted the recipe! YIPPIE!
This fudge is, well it’s fudge! Does it need any other words? Ok fine, I’ll elaborate a bit… it’s so creamy, so thick, so dark, so rich, so fudge! AND so dairy free! But honestly forget the fact that this is “allergy and vegan friendly” blah blah blah. 🙂 This is just fudge people. Yes I made it a little bit different than normal fudge, but when you eat it you don’t have a clue!
This recipe is SO simple too! Very easy to whip up and pop in your fridge for your chocolate tooth. Oh what’s a chocolate tooth? You know! Chocolate tooth, it’s right there next to your sweet tooth. I have lots of them. 🙂
This recipe fills half a bread pan making about 10 – 12 squares of fudge
- 3/4 cup chocolate chips – my fav are Equal Exchange
- 1 tablespoon coconut oil
- 1 teaspoon gelatin
- 2 tablespoons coconut milk
- Prep a pan by lining it with parchment paper. I used a bread pan but it only fills about half of it.
- Melt all ingredients in a pot over medium low heat whisking continuously. Turn heat down or completely remove from heat if it seems close to burning. Burnt chocolate, not fun!
- Spread ingredients into your pan so chocolate layer is about 1/2 an inch to 1 inch high.
- Refrigerate for about 3 hours or until completely solid.
- Cut into squares and store in an air tight container in your fridge.
- Enjoy whenever you get a chocolate craving!