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.