Almond Joy Fudge - redo
A short while ago I tried making fudge out of an 85% dark chocolate bar, sugar substitute (Swerve), coconut oil and almonds. It turned out good, but not quite what I had in mind. At room temperature it was too soft and kept refrigerated it was harder than fudge (more like a chocolate bar). It was still yummy and I ate the whole thing, but I thought I'd give it another try, this time using canned coconut milk instead of the coconut oil.
1/2 of a 14 oz can coconut milk
1/2 C Swerve, Truvia or other sugar substitute
3/4 C chopped almonds
2 - 3 oz bars 85% dark chocolate
Melt the sugar substitute into the coconut milk over medium heat in a sauce pan. Cook, stirring until reduced by about half. This makes a really good substitute for sweetened condensed milk, so if you want, double the recipe using the whole can and 1 C sweetener and use the rest of it in place of sweetened condensed milk in other recipes (key lime pie comes to mind, I may try that and post a recipe later).Stir in chocolate bars and almonds until chocolate melts and pour into a plastic wrap covered long, shallow container.
Cool in the refrigerator overnight. Cut into pieces and store in the refrigerator. Neither recipe turned out to have as much of a coconut flavor as I anticipated, they are more like regular almond nut fudge, but still pretty good for sugar free, dairy free and wheat free!
Makes about 15 pieces, each have 129 calories, 14 grams carbohydrates, 2 grams fiber.
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