I love fudge (who doesn’t?!?) but so many of the recipes I’ve seen call for sweetened condensed milk or tons of sugar. Since I’m currently on a health kick and always looking for non-dairy desserts, I figured I would take a shot at a healthier fudge that still has that creamy texture and rich flavor you expect from traditional fudge. Didn’t take long to figure out that canned coconut milk was the answer. Isn’t it the answer to every food related question? Well, maybe not every question but it sure feels like it. When coconut milk goes on sale, I stock up! 4 cans. 8 cans. 12 cans. The checkout clerks must think I’m crazy. All it took was some high quality chocolate (I prefer dark), coconut milk and honey but I added a few extras for flavor and texture. Macadamia nuts add some crunch, dried cranberries at the chew, orange zest adds a citrus pop and the almond extract brings all of the flavors together. These fudge clusters freeze really well so make the full recipe and freeze some for later.
Macadamia Nut Fudge Clusters
makes 3-4 dozen
3 cups chocolate chunks
1 cup coconut milk
1 cup macadamia nuts, chopped
1/2 cup dried cranberries
2 Tbsp honey
1 Tbsp orange zest
1 tsp almond extract (or Disaronno)
I filled two mini cupcake tins with mini liners and set them aside. I melted the chocolate and coconut milk in the microwave (in a microwave-safe bowl) for 30 seconds, stirred then melted for another 30 seconds. I stirred the chocolate again and melted it one more time in the microwave for 30 seconds then it was smooth and ready.
I stirred in the honey and Disaronno. I love my cute little bottle of Disaronno. So tiny.
I stirred in the nuts, dried cranberries and orange zest. I filled the mini cupcake liners with the chocolate fudge. Each cupcake liner gets around 1 heaping tablespoon of the chocolate fudge mixture.
I placed the fudge clusters in the fridge for 2-3 hours to harden. I may or may not have tasted a few while they were still soft. I could seriously just eat this stuff with a spoon!
You can fill these adorable little clusters with anything you want!
Almonds, pecans, raisins, dried apricots, white chocolate chips, peanut butter chips, coffee nibs…should I go on?
- 3 cups chocolate chunks
- 1 cup coconut milk
- 1 cup macadamia nuts, chopped
- 1/2 cup dried cranberries
- 2 Tbsp honey
- 1 Tbsp orange zest
- 1 tsp almond extract (or Disaronno)
- Fill two mini cupcake tins with mini liners and set them aside.
- Melt the chocolate and coconut milk in the microwave (in a microwave-safe bowl) for 30 seconds, stir then melt for another 30 seconds. Stir the chocolate again and melt it one more time in the microwave for 30 seconds then it is smooth and ready.
- Stir the honey and Disaronno in to the chocolate.
- Stir in the nuts, dried cranberries and orange zest.
- Fill the mini cupcake liners with the chocolate fudge. Each cupcake liner gets around 1 heaping tablespoon of the chocolate fudge mixture.
- Place the fudge clusters in the fridge for 2-3 hours to harden.