This low FODMAP chocolate fudge is exactly how fudge should be. Sink-your-teeth-in fudgy. Irresistible! Also gluten-free, lactose-free and vegan.
- 320 ml condensed coconut milk
- 200 g dark chocolate, chopped into pieces
- Optional: kruidnoten (see explanation above)
- An 8x4 inch (20x10 cm) baking tin
- Put the condensed coconut milk and the chocolate together in a pan and heat on low heat. Stir continuously.
- Chop the kruidnoten into smaller pieces and stir them into the mixture.
- Cover the baking tin with baking parchment and pour the fudge mixture into the tin. I used a brownie tin and I filled half of the tin with aluminium foil. Like this, I could cover the other half of the tin with baking parchment and put the mixture in there. I didn’t have a smaller baking tin and the entire brownie tin was too big, so that was my solution to make the tin smaller. If you have a smaller baking tin, you can use that too.
- Put the fudge in the fridge to set for at least 3 hours.
- Cut the fudge into cubes and store it in the fridge.
If you follow the low FODMAP diet, note that condensed coconut milk has not been tested yet. Canned coconut milk is low FODMAP up to 80 g per serving. We don’t know yet if condensed coconut milk is low FODMAP, but if it is it is almost certain that the serving size will be limited. My advice is to try this recipe only after you have finished the elimination phase and to eat a maximum of two pieces at a time. It is important that you test your own tolerance level
- Prep Time: 3 hours 10 min
- Category: Sweets
- Method: Fridge
- Cuisine: American
- Serving Size: 1 piece
- Calories: 94
- Fat: 5
- Carbohydrates: 11
- Protein: 1
Keywords: chocolate fudge, vegan fudge, low FODMAP fudge, dairy-free fudge