The Easiest 3-Ingredient Fudge Bites

If you have approximately 10 minutes to spend in the kitchen, The Easiest 3-Ingredient Fudge Bites might be a spectacular gluten free and fodmap friendly recipe to try. For 71 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 406 calories, 8g of protein, and 31g of fat per serving. This recipe serves 24. A mixture of nuts, full-fat coconut milk, sea salt, and a handful of other ingredients are all it takes to make this recipe so tasty. 912 people have tried and liked this recipe. It is brought to you by Veggie and the Beast Feast. With a spoonacular score of 54%, this dish is pretty good. Similar recipes include The Easiest Four Ingredient Quesadillas, Easiest Ever 3-Ingredient Green Bean Casserole, and Worlds Easiest Hot Fudge Cake.

Servings: 24

Preparation duration: 10 minutes

 

Ingredients:

Salted Caramel

Flaked coconut

2 tablespoons coconut oil

¾ cup full-fat coconut milk

Chopped nuts

Sea salt

3 cups semisweet chocolate chips (dairy free, if needed)

Equipment:

bowl

whisk

frying pan

mini muffin tray

toothpicks

Cooking instruction summary:

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 teaspoon on each fudge bite, and use a toothpick to swirl.Freeze (1 hour) or refrigerate (2-3 hours) until set.

 

Step by step:


1. Place the chocolate chips in a large bowl.

2. 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.

3. Pour the hot coconut milk/oil mixture over the chips, and let sit for 2 minutes.

4. 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 teaspoon on each fudge bite, and use a toothpick to swirl.Freeze (1 hour) or refrigerate (2-3 hours) until set.


Nutrition Information:

Quickview
406k Calories
7g Protein
30g Total Fat
28g Carbs
4% Health Score
Limit These
Calories
406k
20%

Fat
30g
48%

  Saturated Fat
12g
79%

Carbohydrates
28g
10%

  Sugar
15g
17%

Cholesterol
2mg
1%

Sodium
227mg
10%

Caffeine
19mg
6%

Get Enough Of These
Protein
7g
15%

Manganese
1mg
54%

Copper
0.73mg
36%

Magnesium
115mg
29%

Phosphorus
218mg
22%

Fiber
5g
22%

Iron
3mg
17%

Zinc
1mg
13%

Potassium
379mg
11%

Vitamin B3
1mg
9%

Vitamin B2
0.1mg
6%

Vitamin B1
0.09mg
6%

Vitamin B6
0.11mg
5%

Vitamin B5
0.53mg
5%

Calcium
51mg
5%

Folate
18µg
5%

Selenium
3µg
4%

Vitamin K
1µg
2%

Vitamin E
0.2mg
1%

Vitamin B12
0.07µg
1%

covered percent of daily need
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