Dairy-free chocolate fudge. So rich and creamy, you’d never know it was made with coconut milk. A delicious low carb treat!
I think it’s fairly safe to say that you will never get me to give up dairy. I’ve had to give up so many other foods in my life and most of the time, I am okay with that. I’ve been able to create wonderful alternatives and I don’t miss many of the foods I once consumed with abandon. On occasion, when confronted with a food I once loved and can’t makeover to be low carb, like a mango or a pineapple, I feel some regret. But I accept my lot in life and I hope I can say that I’ve made a silk purse out of a sow’s ear. However, I’d be hardpressed to give up my dairy and I sincerely hope I never have to do so. Cheese, yogurt, cream…these are the foundations of a happy low carb life! At least for me they are.
I will readily admit, however, that there are some pretty wonderful dairy-free alternatives out there, and being that I really do dream about food all day, I am more than happy to play around and experiment with these things. It’s fun getting a little bee in my bonnett about how I might use something like coconut milk to replicate a treat typically made with milk and cream. As several of my readers have tried making my Low Carb Condensed Milk with coconut milk, and have reported good results, I began thinking about fudge made with coconut milk. I figured that at the very least, I would end up with some tasty, dairy-free chocolate goo that I could spoon out of the pan and into my mouth.
Instead of going through the whole process of making the condensed milk, and then making the fudge, I just decided to do it all in one go. I boiled the coconut milk with the sweetener, and then thickened it slightly with a little xanthan gum. In went the chopped chocolate and I let it sit for a minute or two to melt before I stirred. It seemed about the right consistency, so I spread it in the pan. I sprinkled half with shredded coconut as garnish, but figured my kids would prefer the side with no coconut. And then I popped it into the fridge to chill. It seemed to take a bit longer to firm up than my Fruit and Nut Fudge, but once it was firm, it was perfect. The only thing I would do differently is spread it into a loaf pan so that I could cut it into smaller, thicker pieces.
You may not be able to make me give up dairy altogether, but this was a delicious dairy-free treat my whole family loved.
Line a 9x5 inch loaf pan with waxed paper or parchment paper.
In a medium saucepan over medium heat, bring coconut milk and powdered erythritol to a low boil. Reduce heat and simmer 20 to 30 minutes, or until mixture is thickened and reduced almost by half.
Remove from heat and stir in vanilla extract and quickly whisk in xanthan gum.
Add chopped chocolate and let stand 5 minutes, until melted. Stir in until well combined and mixture is smooth.
Spread mixture in prepared pan and sprinkle with unsweetened coconut, if using.
Chill 4 to 5 hours until firm.
Serves 16. Each serving has 3.9 g of carbs and 1.5 g of fiber. Total NET CARBS = 2.4 g.