Anti Inflammatory Dairy Free Chocolate Fudge
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Learn more →Ingredients
24 servings
- 3 cups dairy free chocolate chips
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut oil
- ¼ cup powdered sugar
Ingredient noteAn anti-inflammatory diet limits added sugar, but this recipe contributes only about 2.5 g per serving — within a small daily allowance — so it is likely anti-inflammatory-friendly. If you prefer to always avoid powdered sugar, please tap it and change its rating to Red.
- 2 tsp vanilla extract
- ¼ tsp fine salt
- ½ cup chopped walnuts or pecans (optional)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
- 2
Combine the coconut milk and coconut oil in a medium saucepan over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges and the coconut oil is fully melted, about 3–4 minutes.
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