Skinny Slow Cooker – Fudge
The next time you have that insatiable craving for chocolate, take a little time to make our decadent yet guilt-free Slow Cooker Fudge. Made with dark chocolate and coconut milk, Slow Cooker Fudge is as nutritious as it is delicious.
Dark chocolate helps lower blood pressure, increase blood flow to throughout the body and maintain level blood sugar. It is also loaded with antioxidants to ward off cancer causing free radicals. As for coconut milk, it is an excellent alternative to dairy and contains high amounts of vitamins and nutrients to fight illnesses. With a touch of honey, our fudge is perfectly sweet without adding any refined sugar. And just like most slow cooker recipes, the process is so easy that it is just a matter of tossing the ingredients in the pot and letting the slow cooker do the rest.  Slow Cooker Fudge quickly becomes a favorite for most families.
Click here for the Top 10 Slow Cooker Recipes on Skinny Ms. or 5 Chocolate Treats Under 230 Calories.
Yield: Servings 30 | Serving Size = 1 piece of fudge | Calories: 114 g | Previous Points: 3 | Points Plus: 3 | Total Fat: 8 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 21 mg | Carbohydrates: 13 g | Sugars: 10 g Dietary Fiber: 1 g | Protein: 1 g
Ingredients
- 2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
- 1/4 cup coconut milk, (canned, not in a carton)
- 1/4 cup raw mild honey
- Dash of sea salt
- 1 teaspoon pure vanilla extract
Directions
Fudge is perfect for the slow cooker because it doesn't scorch or burn.
Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. It's important that lid remain on during this 2 hours.
After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature...approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.
Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.
Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.
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Yum! Thanks for sharing this recipe!
Do you think that this recipe is "heart healthy" – I haven't quite grasped the healthiness of coconut fat…. I know it is "lite" – but there are so many differing opinions on coconut fat
Could this be made with lite almond milk instead of coconut?
LOVE! I can't wait to try it. About what are the dimensions of a single serving?
For best results use coconut milk.
You're welcome, Karen.
Do you think the dairy free soy free chocolate chips would work?
Yes, I think "Enjoy Life" chips would especially be good.
Sure…try "Enjoy Life" brand.
Coconut fat is very healthy! Fat ist the enemy, your body needs it for all functions. What is dangerously unhealthy are the industrialized fats & oils. Canola, soy, partially hydrogenated( trans fats) oils & fats. Coconut oil/fats, olive oil are examples of traditional foods that when minimally processed are healthy.
Thanks Lrimerman for your feedback!
Yummy
Fudge in a crockpot?! amazing.
Not a fudge fan but might try this
yummy
This is amazing!!
Yummy!!
Love this! Thanks
Will have to try!!
sounds delish! gonna give it a try this weekend!
Have Been eating clean for 20 days and looking for new recipes! This is a must try for me!!! Love your site!!!
This is my favorite recipe! I cannot wait to make it again for Christmas this year!
I can't wait to
I can't wait to try this!
My kids loved this recipe, and cannot wait for Christmas to come so they can have it again!
Fudge in a crockpot?! amazing.
Not a fudge fan but might try this
yummy
This is amazing!!
Yummy!!
Love this! Thanks
Will have to try!!
sounds delish! gonna give it a try this weekend!
Yum! And, thanks for the chocolate chip suggestion below!
Can I use regular milk? Or low-fat milk? I am in a tiny town in South Korea that doesn't have lite canned coconut milk.
Doddie, Hi in South Korea! I'm sending you an email with my response!
Nutrition info for the fudge????
Calories: 114 g Total Fat: 8 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 21 mg Carbohydrates: 13 g Sugars: 10 g Dietary Fiber: 1 g Protein: 1 g
I don't like chocolate…..but have a sweet tooth. What other fudge recipes do you have that does not include chocolate?
Jenn, We don't as of yet, but I'll add a peanut butter soon.
Can you use regular honey with this? What is the difference in raw honey and regular honey?
Yes, you can use regular. Raw honey has more nutrients since it has been processed.
My crock pot is very large and I am wondering if I should decrease the cooking time?
Jenni, Maybe by 30 minutes.
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Keep in mind the coconut milk should be canned and not in a carton. Carton coconut milk is not the ‘clean’ version…canned is much healthier.
I also need to know what I can substitute for the coconut milk…I am allergic. I so so want to try this recipe. Thanks JB
We use the coconut milk because it's so healthy. Since you are allergic, you'll need to use a milk with some fat in order to help thicken up the fudge. I'm not a fan of whole fat daily but the best thing to use would either be half & half or whole milk….probably half & half would work best. Please keep us posted!
I have made this a few times and I love it. Great to bring to friends who have just had babies, or to my brother-in-law who is a health nut. I have added pecans in the mixing phase a few times. It does always turn out a little gooey but not overly so. I just keep it refrigerated.
Maggie, YEAH!!! Add just a little less coconut milk or 1/4 cup more chocolate chips. I use 1 cup coconut milk and it gets really solid. I wonder if it's the humidity?
Love, love, love this recipe. So easy and so much healthier if you are going to splurge! My fav.
Would love to win this one!
I tried this recipe last night, and there is one mistake in the steps. When you let the fudge sit after putting in the vanilla it takes more than 1 hour for the fudge to get to room temperature. This might be why it did not get solid in the fridge. We waited 4 hours and then mixed. After a night in the fridge it was perfect.
Jenny, Thanks for the tip!
Hi…I would like to surprise my vegan family with this recipe..would it be possible to substitute something for the honey?
Thanks so much….sounds wonderful
June, Yes…both sucant and coconut palm sugar work great!
Does this freeze well if I want to make it ahead for a Christmas party?
llong, I've never frozen but it should be fine. You can also make a refrigerate for a few days before the party.
does the same amount of time still work if I double the recipe?
Karen, Yes…time is the same.
I found a recipe for Dark Chocolate coconut fudge made with xylitol and dairy free. The website would not give it to me. do you know where I can find it? It was made with coconut milk.
Fayrene, Email me directly gale@skinnyms.com.
I like this recipe because it’s EASY and so very good. I also love how you post the PPvalues for us! thank you!
I like this recipe because it’s EASY and so very good. I also love how you post the PPvalues for us! thank you!
I like this recipe because it’s EASY and so very good. I also love how you post the PPvalues for us! thank you!
I made this exactly as stated and and it turned out very soft and sticky and won't stay in a square shape when picked up. Any suggestions?
Rose, Let’s troubleshoot. First, did you use canned coconut milk as suggested? If you answered yes, try reducing the amount to 1/4 cup. It may be related to climate. I have used as much as 1 cup coconut (canned) milk with great results. Please give it another try as this fudge is phenomenal and much healthier than most versions.
Can I sub a lactose free milk for the coconut milk? I react badly to it as well as almond milk.
Tama, Yes, it just needs some fat as skim will not work here.
I tried this today but mine didn't turn out right. It tastes good but it's super gooey and a little grainy. Which I don't mind my concern is the white layer of fat that formed over the top. I'm not sure how it happened, it just kinda peels off, I think it's coconut oil. Did I use the wrong kind of coconut milk? The only change in the recipe I made was I used manuka honey. It's tastes great though, I would love to try again.
Katie, You used coconut oil? Coconut milk must be the canned variety and not carton. Which did you use?
I had the same problem as Katie E… The appearance is gooey and grainy. It appears the oils separated from everything else and will not recombine. Katie didn't use coconut oil, but the oils look like they might be coconut oil that separated from the rest of it during the slow cooker process. I followed the instructions exactly, using coconut milk from a can. Not sure what to do with it now…
Any thoughts on how it could end up this way? How to fix it?
Ashley, I think it may be the type of chocolate chips used. I’ve made this tons of times and never had that problem. What brand chips did you use? I would try Ghirardelli Chips, Bittersweet if you can do dark chocolate. Are you using gluten free chips?
I was wondering about that too… I used Trader Joe's fair trade extra dark chocolate bars and chopped them up (I usually chop up bars instead of use chocolate chips in baking/etc.) Anyway, I figured out a solution, though! At least, it worked for me. After the four hours sitting at room temp, I poured the gooey, grainy blob into a glass bowl and stuck in the fridge for maybe 10-15 minutes or so. This firmed up the oil a bit (but it wasn't totally solidified), then I mixed it vigorously again for 5-8 minutes. It lost its gloss as you mentioned in the recipe, and the oil incorporated back into the chocolate mixture. I was able to smooth it out into a glass dish and stuck it back in the fridge to firm up a bit more. Worked perfectly, it seems!
Maybe it was the chocolate or maybe it was that the mixture got too hot and separated the oil and sitting out at room temp wasn't enough to get the oil to start to solidify again to incorporate back in.
Thanks so much!
What is the reaon for using canned coconut milk instead of cartons. I void using can because of lead ect.
Michelle, Coconut milk in cans are closest to the real thing. Carton milk typically has a lot of additives.