Fudge Bites

If you don’t already know, I have OCD: Obessive Christmas Disorder. Seriously, I’m so excited that Thanksgiving is so close which means Christmas is almost here!! I will be ushering in the holidays with a great quick and easy fudge recipe that is sure to be a hit at your holiday parties. I am taking on the task of cooking Thanksgiving dinner BY MYSELF for the first time ever and I will be doing so FROM SCRATCH! I know, call me crazy but I’m super pumped about it and can’t wait. So in an effort to give myself something easy to make for dessert while I attempt a from scratch pumpkin pie, I decided to test out a fudge recipe that looked like it was a no brainer. I’ve always been afraid of making fudge because friends of mine have said how temperamental it can be but I saw this recipe and figured it was the perfect recipe to get my feet wet. Goodness gracious is this fudge amazing! So easy too! What’s even better is this recipe can easily be made vegan with the type of chocolate you use. I happen to have Kroger’s Private Selection dark chocolate chunks on hand so that’s what I used. Check out the recipe from Veggie and The Beast.

The Easiest 3-Ingredient Fudge Bites
Courtesy of Veggie and The Beast

Ingredients:
3 cups semisweet chocolate chips (dairy free, if needed)
3/4 cup full-fat coconut milk
2 tablespoons coconut oil

Optional Toppings
Sea salt
Salted Caramel
Chopped nuts
Flaked coconut

Directions:
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 above). 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.

Notes:
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 solid, which is a scientific mystery to me. They WILL melt if left out on the countertop, so don’t do it!

The chocolate chips are key to the quality of the fudge, so it’s recommended not to skimp on the brand. Chocolate chip recommendations are Ghirardelli or Guittard (if not vegan), or Enjoy Life (if vegan).

I have only tried it with the sea salt but I will for sure be trying it with caramel come Thanksgiving when I make these again. This is definitely going to become a regular all year round for me as a go to treat but for sure a go to at the holidays! These would be great for treats to give away to neighbors or friends!

Bon Appetit!