Although I’m not much of a fudge girl, my family loves it! I was inspired to make some after seeing a recipe from Skinny Crock Pot that seemed to be an easy and simple task and one that wouldn’t involve too much time on my part.
I adapted the original recipe to eliminate honey and make it with Stevia instead. Although its a bit sticky to the touch, it IS delicious and everyone who tried it couldn’t believe it was sugar-free and dairy free! Of course you could still use honey but not having tried it that way I can not comment on taste or texture.
It’s pretty quick to make as you just add ingredients to the crock and then patiently wait for 2 hours covered, then 1 hour more uncovered. A smaller crock pot, 3 or 4 quart will work better than a larger one. Total cook and chill time is about 6-7 hours. But if you plan ahead and have the ingredients ready, you could still make this for Christmas or Christmas eve with minimal work on your part.
UPDATE: As of October 2013: I have recently found a sugar-free chocolate chip made with stevia by the brand Lily’s. Tastes great, melts wonderfully! Nutrition info reflects using these sugar-free chips.
- Serves: 30
- Serving size: 1 piece
- Calories: 78
- Fat: 5.8g
- Saturated fat: 3.7g
- Carbohydrates: 10.9g
- Sugar: .1g
- Sodium: 1mg
- Fiber: 2.7g
- Protein: 1.4g
- 2½ cups dark chocolate chips* (See Note)
- ⅓ cup coconut milk, canned, mixed well
- 2 teaspoons stevia in liquid form or ¼ c. raw honey
- a dash of salt
- 1 tsp. pure vanilla extract
- Stir coconut milk, chocolate chips, vanilla, stevia (or honey) and salt in a small 3 or 4 quart crock pot.
- Cover and cook on low 2 hours.
- Uncover, turn off and let sit (no stirring please) for one more hour.
- Stir well for 5 -10 minutes until smooth.
- Line a one quart casserole dish with parchment paper and pour mixture in.
- Cover and refrigerate 3 or 4 hours until firm.
Weight Watchers Points+: 2*
*Check here to make this into Peppermint fudge.