Who doesn’t love fudge? During my pregnancy I have had some major chocolate cravings and try not to eat too much of it, but let’s be honest… I already can’t have wine so it’s totally getting substituted with something else. In this case, fudge.
I was on the hunt for a good recipe and came across one from Lexi’s Clean Kitchen and let me tell you..it is amazing! I am in no way taking credit for this recipe. It is just so good and I’ve made it about 4 times since finding it I had to share it with all of you. Check out Lexi’s blog for some amazing clean and delicious recipes!
The best thing about this recipe is I already had what I needed in my pantry to I was able to whip this up super quick. If you are a clean, whole eater as well, I bet you already have these ingredients too! The ingredients are:
-Dark Chocolate Chips (60-70% cocoa)
-Unsweetened almond milk
-Sea salt and flaked sea salt
I started by melting the chocolate chips and coconut oil in a medium glass bowl in the microwave in 30 second increments until it was smooth. You could also melt it over a double boiler or really low in a small sauce pan. Just make sure you stir it consistently so it doesn’t burn.
Once the chocolate and coconut oil are melted, add in your almond butter and mix well so it is fully incorporated. Then add in the milk, vanilla extract and sea salt and whisk to combine. You will notice now it will get thick and glossy and oh so delicious!
If you want to experiment with different extracts go for it! I have done this with peppermint extract for the holidays and it was amazing as well. Nothing like some chocolate and mint together!
Pour the mixture into a loaf pan that has been lined with parchment paper and top it with some flaked sea salt. Pop it in the fridge for at least two hours or let it set completely overnight. You can lick the bowl while you wait, cause yes it’s that good.
I hope you all enjoy this recipe as much as I do and be sure to check out Lexi’s Clean Kitchen for her full recipe of this fudge. Thank you Lexi for this!!
Healthier Dark Chocolate Fudge
- 12oz dark chocolate chips 60-70% cocoa
- 2 TBSP coconut oil
- 4 TBSP almond butter
- 1/2 cup unsweetened almond milk or regular milk
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/2 tsp flaky sea salt (for topping)
Line a loaf pan with parchment paper and set aside.
In a medium bowl, combine chocolate chips and coconut oil and melt in 30 second increments in the microwave stirring after each one until the chocolate is melted and silky. It should take about 2-3 minutes altogether.
Once chocolate is melted, add in almond butter and whisk until smooth. Then add in milk, vanilla and sea salt and whisk until smooth and combine. The mixture will become thick and glossy.
Pour into prepared pan and spread even on the top. Sprinkle with the flaked sea salt. Then pop in the fridge for at least 2 hours, but the longer the better as it gets easier to cut.
Slice into pieces and enjoy! It won't last long! Store leftovers in the fridge.
*Recipe is from Lexi’s Kitchen, slight modification with almond butter.
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