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:
covered percent of daily need
