For the fudge recipe, I received a sample of Nocciolata Dairy Free (affiliate link) – an organic chocolate hazelnut spread made from all natural ingredients. Completely free of GMO’s, preservatives, colors, additives, or artificial sweeteners, Rigoni di Asiago’s Nocciolata Dairy Free combines hazelnuts, fair trade cocoa and cocoa butter, natural vanilla extract, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor. It’s also made with environmentally-responsible cold-pressed sunflower oil, and contains far less sugar than other brands and is free from hydrogenated fats.
This fudge has only three-ingredients (well, four if you count the optional sea salt topping, which I recommend). It also takes just minutes, literally, to make. It looks and tastes indulgent, but with low guilt and no demands on time or cooking skills. If that’s not everyday fabulousness, I don’t know what is!
Three-Ingredient Dairy-Free, Gluten-Free, Vegan Fudge Bites
(Adapted from thebigmansworld.com by Nocciolata)
Ingredients:
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1 cup Nocciolata Dairy Free (affiliate link)
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1/4 cup coconut oil
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1/8 cup pure maple syrup
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Sea salt, to top (optional)
Directions:
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Line a 12-count mini muffin tin with six mini muffin liners. You can also use silicon liners.
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In a microwave safe bowl or stovetop, melt Nocciolata Dairy Free with coconut oil. Remove from heat and stir in pure maple syrup.
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Divide mixture evenly among the lined mini muffin cups, and sprinkle with sea salt.
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Place in the freezer for 15 minutes to allow fudge to firm up.
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Store fudge bites in the fridge.
Do yourself a favor and give this uber-easy treat a try. You can find Nocciolata Dairy Free on Amazon here (affiliate link).
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