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Slow Cooker Fudge

by Skinny Ms.

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. 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.

Slow Cooker Fudge

Slow Cooker Fudge

Yield: Servings 10 | Serving Size: 1 piece of fudge | Calories: 244 g | Previous Points: 6 | Points Plus: 7 | Total Fat: 14 g | Saturated Fat: 9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 21 mg | Carbohydrates: 35 g | Sugars: 31 g Dietary Fiber: 2 g | Protein: 2 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 10 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.

http://skinnyms.com/slow-cooker-fudge/

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