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Skinny Chocolate Fudge



1 piece (makes 30 servings)


114 calories, 8 g total fat


  • 2-1/2 cups dark chocolate chips (grain sweetened, SunSpire chips was used in this recipe)
  • 1/2 cup lite coconut milk (canned, not in a carton)
  • 1/4 cup raw honey (I used Pure Raw Honey of Fruitwood Orchards…has a mild taste)
  • dash of sea salt
  • 1 teaspoon pure vanilla extract

Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. It’s important that lid remain on during this 2 hours.

After 2 hours, turn slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature…approximately 1 hour. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.

Lightly spray a 1 quart casserole dish with nonstick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces.


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