I knew my homemade sweetened condensed coconut milk would come in handy for the holidays.
I already shared my favorite raw nut-based fudge recipe earlier this year, so consider this a more traditional option for those who can’t tolerate nut-based desserts. Or, for those of you who just prefer a smoother, creamier fudge. Featuring heart-healthy fats from coconut oil, and antioxidant-rich dark chocolate, this is the type of fudge I feel good about serving to my friends and family in this holiday season.
Traditional fudge recipes calling for sweetened condensed milk often call for semi-sweet chocolate chips, as well, creating a confection that is too sweet for my tastes. I prefer to use unsweetened baking chocolate instead, then add a little extra honey into the homemade sweetened condensed milk, for a naturally-sweetened treat. Alternatively, you could use 70% dark chocolate and omit the honey from the condensed milk, for another lower-sugar option.
Whichever method you choose, you’re in for a treat!
3-Ingredient Fudge (Dairy-Free)
makes one 8″x8″ pan
1/2 cup sweetened condensed coconut milk*
12 oz. unsweetened baking chocolate, chopped
2 tablespoons coconut oil
optional: 1 cup chopped walnuts or pecans
If you haven’t done so already, prepare the sweetened condensed coconut milk (<– directions here), using extra honey if desired. (*I used 1/2 cup instead of 1/4 cup for this particular batch of fudge.) Allow the coconut milk to reduce until it’s very thick, then measure out 1/2 cup and save any extra for another use.
In the same saucepan, melt together the 1/2 cup condensed milk, chocolate chunks, and coconut oil until smooth.
Pour into an 8″x8″ baking pan, lined with parchment paper for easy removal, and sprinkle in the 1 cup of walnuts or pecans, if desired. Place the pan in the fridge or freezer to set for at least 4 hours.
Slice and serve this fudge chilled for best texture.
- ½ cup sweetened condensed coconut milk*
- 12 oz. unsweetened baking chocolate, chopped
- 2 tablespoons coconut oil
- optional: 1 cup chopped walnuts or pecans
- If you haven't done so already, prepare the sweetened condensed coconut milk, using extra honey if desired for this fudge. (I used ½ cup instead of ¼ cup for mine.) Allow the coconut milk to reduce until it's very thick, then measure out ½ cup and save the rest for another use.
- In the same saucepan, melt together the ½ cup condensed milk, chocolate chunks, and coconut oil until smooth.
- Pour into an 8"x8" baking pan, lined with parchment paper for easy removal, and sprinkle in the 1 cup of walnuts or pecans, if desired. Place the pan in the fridge or freezer to set for at least 4 hours.
- Slice and serve this fudge chilled for best texture.
- For a vegan fudge, use vegan chocolate and maple syrup instead of honey.
- If you’d rather skip preparing the sweetened condensed coconut milk, I have a feeling you could use coconut butter or manna as a substitute!
- You might even be able to use stevia as a sweetener with the option above, since the coconut butter would act as a thickener.
- This recipe makes a very dark chocolate fudge, but for a sweeter variety you could use sweetened chocolate chips, instead of the unsweetened baking chocolate, if you prefer!
Reader Feedback: What’s your fudge preference– nuts or no nuts? I grew up only liking “plain” fudge, but now I love the added crunch from walnuts or pecans!