I love finding a dessert recipe that is free of white sugar and is mostly good for you. Oh, and of course that tastes good. We recently found a recipe that has three ingredients. Chocolate chips, coconut milk and coconut oil. That is it. Hard to believe, but they are oh so good and of course rich too. With just the two of us, we split the recipe in half (below is the full recipe). Even then it took us a few days to finish them. We topped a few with shredded coconut, a few others with coarse salt, and left some plain. My favorite was the coarse salt. It added just the needed amount of salt to cut the richness.
3 cups semisweet chocolate chips (dairy free, if needed)
3/4 cup full-fat coconut milk
2 tablespoons coconut oil
Place the chocolate chips in a large bowl.
Combine the coconut milk and coconut oil in a small pan, and bring to a boil, whisking occasionally to ensure the coconut oil melts fully, and the milk warms evenly.
Pour the hot coconut milk/oil mixture over the chips, and let sit for 2 minutes. Whisk until totally smooth.
Line a mini muffin pan with liners, and grease liberally. Fill each liner to the top (a heaping tablespoon of the chocolate).
Sprinkle sea salt on top (or any of the other toppings listed below). If using caramel, drizzle 1/2 teaspoon on each fudge bite, and use a toothpick to swirl.
Freeze (1 hour) or refrigerate (2-3 hours) until set.
You can store your finished fudge bites in the fridge or freezer. As you may guess, storing them in the fridge makes them a little softer, and the freezer makes them slightly firmer. They never freeze. They will melt if left out on the countertop.
The chocolate chips are key to the quality of the fudge, so use Ghirardelli or Guittard (if not vegan), or Enjoy Life (if vegan).
If you ask Chris, he would tell you I double fist my french fries, and I eat them like the world is about to end. He is right. I am not talking about drive-through french fries, I am talking about the perfect thickness, not too thin that they are crunchy/hard, and not so thick that they are almost pulpy in the middle, with just a slight crunch, and golden in hue. Topped with just the right amount of salt, and I am in heaven. Oh, and he is right, I will double fist them and fight you for what is left in the bowl.
Recently I finished reading “I’ll Seize the Day Tomorrow” by Jonathan Goldstein. The author writes a chapter for each week of the year leading up to his 40th birthday. It was not an amazing book, but interesting enough that I finished. He weaves humor throughout the book, and this particular quote, made me think about my two-handing my french fries:
“If manners are going out the window, then I’ll say this: Quit double-fisting the strawberries. I might want to have one myself.”
“How dare you!” he yells. “You’re the double-fister! Remember that time I ran into you on the street and you were eating from a bag of Cheerios with your left hand and a bag of Fritos with your right? Coming down the street you looked like you were wearing mittens.”
“I was wearing mittens.”
“Even worse! What grown man wears mittens?” page 35
Maybe it is all things salt. I am sometimes known to do the same with chips. Just the other day while stuck in our house due to all the snow, Chris and I had lime chips and guacamole. Before Chris had even one chip I had already made a dent in the bowl. He had gone into another room to get something and when he got back he said “hey, leave some for me.” Dig in quick buddy, you have got nothing on me. A little salt, some french fries or chips, and I am a goner.