The Retro Mom

Bringing your grandmother's comfort food out of her recipe box and into your gluten-free kitchen

Chocolate! Pronto!

I NEEDED chocolate. Pronto. Like, yesterday. Chocolate chips weren’t cutting it. I wanted something cool and creamy.

Enter Pinterest. Enter my new favorite snack. I don’t know if it will be our family’s new favorite snack. Artoo passed on it because it didn’t look “swirly” enough, whatever that means. Padme liked it a bunch. Now, if Lando Calrissian, my super-picky taste, texture and palatability tester gives it the thumbs up – I’ll be happy!

 

fudge 2

I know. Enough chit-chat. More fudge.


COCONUT OIL FUDGE

You will need:

1/2 cup of coconut oil, please use cold-pressed – it actually tastes and smells like coconut oil!

1/4 cup of coconut milk, straight from the can

1/3-1/3 cup of cocoa powder, I used 1/2 cup because we like our chocolate strong. I will use more next time

1 tsp vanilla, we use Trader Joes vanilla (in glycerine) instead of alcohol, the flavor is much more fragrant and mellow

1/3 cup coconut sugar, put through a coffee grinder so it’s nice and smooth in the fudge

Here’s how:

1.Make sure that your coconut oil is cool, but not solid as if you had put it in the refrigerator. Combine the oil and coconut milk in a stand mixer bowl and run on medium until it look a bit like marshmallow fluff!


2. Add in the remaining ingredients and mix until thoroughly blended.


3. Line a plate or pie plate with plastic wrap or parchment. Spoon your mixture out onto the plate, smooth it in and set it in the freezer for about 20 minutes.


4. Overlight your picture, obviously.

5. When the fudge is solid, place the large chunk on a cutting board and slice into bite-sized pieces.


6. Keep in a covered container or plate in the frig and hope it lasts for more than a day! Remember, I’m now at makewhatworks.com!

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