For me when I find a recipe that is dairy free and AMAZING I can't help but share. This recipe to me tastes like a mounds chocolate bar but honestly way better and not full of chemicals and sugar. This is a great dessert for diabetics and for people who are wanting a bit of a sweet treat but are clean eating focused. Also a little bit goes a long, long way.
1 and ½ cups Semi-Sweet Chocolate Chips (or Vegan chocolate chips)
¼ cup coconut oil
6 tbsp (1/4 cup + 2 tbsp) of Full Fat Coconut Milk (see note at bottom)
1 tsp Pure Vanilla Extract
1 and ⅓ cups Unsweetened Shredded Coconut
2 tbsp Pure Maple Syrup
¼ cup Coconut Oil, melted and cooled
2 tbsp Full Fat Coconut Milk
1 tsp Pure Vanilla Extraxt
Top Chocolate Drizzle
¼ cup Semi-Sweet Chocolate Chips (Or Vegan chocolate chips
½ tsp Coconut Oil
Line an 8 x 8 inch pan or dish with parchment paper with some overlapping on the sides
Make the chocolate layer first: In a small heat proof bowl melt chocolate chips and coconut oil at 30 seconds intervals in the microwave. Stir in coconut milk and then stir in the vanilla.
Spread the chocolate mixture in the parchment lined dish using a spatula to scrape out every drop. Chill in the freezer while you make the coconut layer.
To make the coconut layer, mix all ingredients together in a medium bowl until fully combined, then prepare the top chocolate drizzle by melting the chocolate chips and coconut oil over very low heat while stirring.
Sprinkle the coconut layer evenly over the thickened chocolate layer (shouldn't be completely set or the two layers will separate as they cool) and then drizzle the melted chocolate/coconut oil over the top. Put in the freezer for 10 mins to set and then cut into squares to serve!
Store leftovers in either the freezer or refrigerator. The freezer will give it more of a candy bar consistency while the fridge will make it more like fudge.
*Note: Buy full fat canned coconut milk and put it in the fridge for a few hours so the cream and water separate and then just use the cream for a creamer fudge.
The original source for the recipe is from Paleo Running Momma.
She has some amazing recipes along with tips and I am so glad I stumbled upon her blog on Pintrest. I hope she doesn't mind the recipe share or shout out!
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