2 Ingredient Chocolate Fudge – Dairy Free, Vegan Keto | Keto Fat Bomb
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Today’s video is going to show you how to make my two ingredient chocolate fudge, that is dairy-free and keto vegan.
Before starting, I want to be very clear that one of the ingredients is my sugar-free sweetened condensed coconut milk,
which I made in the previous video, and I’ll provide a link in the description below in this video.
I will also explain how you can choose from a variety of chocolate ingredients and, for clarity,
I will break down the chocolate options as versions 1, 2 or 3, and with each of these options
I will provide the macronutrient chart. I would also like to mention that this dairy free chocolate fudge is really tasty.
I always taste test all of my recipes,
using my carb-loving non-keto family and friends, just to make sure that everybody would enjoy it – not just people on the keto diet.
So, I’m thrilled to present this dairy-free fudge recipe, because every person that I tested this recipe with
gave it two thumbs up.
And, in this video, I’m also going to show you a couple of flavor options as I make the recipes.
So, please watch to the end and find out all the tips and tricks that I have incorporated into the video.
just a reminder, for your convenience, the link for the printable chocolate fudge recipe, and all the recipes in every single video, are
always available in the description under the YouTube thumbnail.
Let’s begin this recipe. The methodology or technique, on how to make this fudge, is the same for all three versions.
For each of them, you will need to have, as I already mentioned, the dairy-free sweetened condensed milk as I explained earlier,
and one of the following chocolate choice. So you have to choose option 1, 2 or 3.
Here is the macronutrient chart for the unsweetened dark baker’s chocolate that
I call version 1. Make sure that you are using real chocolate.
So always read the label and make sure that you are not getting
compound chocolate, which has many other ingredients which are not needed and, actually, are not that good.
My second option is to use the 90 percent premium Lindt chocolate bar,
and here are the macronutrient ratio. The version 2 using the Lindt is not a bad option.
But, just be aware that within the Lindt chocolate bar, even though it is 90% (cocoa) it still has some sugar in the
ingredients. And, the third choice is to use Lily’s premium baking chips.
Here are the macronutrient ratios for version 3 with the Lily’s chocolate. Full disclosure:
I don’t really use this product anymore, because I have a
hypersensitivity to stevia, and I also noticed on the label that the Lily’s has the lowest Cocoa ratio of all three products.
Since I did not use it for making my recipes, I can’t really vouch for the final taste of the fudge.
So if you do make it, let me know what you think.
So now you have the macro information for all three options, and you can choose the one that you want for your chocolate base.
The preparation is very simple. To melt the chocolate, prepare a bain marie, also known as a double boiler.
Pour some water into the pot and bring it to a gentle simmer.
Then, place the bowl on top of the simmering water and then toss in the chopped chocolate, or your chips, into the bowl.
When I’m melting my chocolate, I always like to chop or grate my chocolate into very small pieces,
And that is because, by doing so, I find that the chocolate melts more quickly and as a result,
it is less likely that my chocolate will scorch as I’m melting it. After I place the bowl on top of my pot,
I reduce the heat setting to low. All I want is to maintain a very light simmer.
And, as the chocolate is melting, stir and scrape the sides and bottom of the bowl. Then, when your chocolate is completely melted,
remove the bowl from the top of the bain marie and set it aside to allow the liquid chocolate to cool slightly.
This is all you have to do, if you like a nice dark chocolate taste.
However, if you prefer a more semi-sweet chocolate flavor,
just grate the chocolate, add it to a bowl and add the confectionery sweetener,
then melt over a double boiler as I’ve already shown you.
And, once it is melted, just set it aside and now you’ll have a semi-sweet chocolate fudge, instead of a bitter dark chocolate fudge.
Now, if you like different flavors of chocolate,
for example mint chocolate, or orange chocolate as in a Terry’s chocolate orange,
this is all you have to do. When you have removed the bowl from the pot and as the chocolate is cooling, add
one teaspoon of pure mint extract
to create a minty chocolate.
Stir well and give it a taste. If you want your flavor a little bit stronger, add one more teaspoon.
Don’t add any more than two teaspoons in total.
Or, if you prefer an orange taste to your chocolate, add one or two teaspoons of pure orange extract. Stir and set aside.
Then get your bowl of chocolate.
Once your chocolate, plain or flavored, has cooled slightly,
get your bowl of dairy-free sweetened condensed milk and pour it into the chocolate bowl,
and, with your spatula, mix until both ingredients are well combined,
and have formed a homogeneous mixture. There should be no light colored streaks in your chocolate. Here,
I’m going to show you how I use a 1 tbsp silicone mold,
which I use in order to have perfect portion control. And, I think they look really nice when I pop them out of the mold.
So I use a 1 tablespoon scoop,
which I first greased with coconut oil.
Then, I fill my tablespoon-size scoop with the chocolate fudge mixture and put that into one of the cavities, and
repeat until you’ve done however many you want.
Or, if you prefer a more classic, square look, you could simply pour the fudge mixture into a parchment lined container.
I used a glass container that was 7 by 5.5 inches, or 18 by 14 centimeters.
After pouring all my fudge into this container, I place the container in the refrigerator for about one hour.
You don’t need to freeze this fudge to have it set. Just leave it in the fridge.
Then, when the fudge has firmed up, remove it from the container.
If you are using the same size rectangular container as I did, you’ll end up cutting the fudge into 18 pieces.
You do this by cutting the fudge into three lengthwise rows and then cut six rows along the width.
And, here is the final, amazing, creamy, melt in your mouth, dark chocolate fudge, or semi-sweet dark chocolate fudge.
I forgot to mention that this fudge will stay firm, out of the fridge, for quite a while.
I have had it out for an hour and it still was quite nice.
But do store the extra unused fudge in a sealed container in your fridge, between your servings.
The fudge will keep in your fridge for quite a while. I’m sure at least two weeks.
That is, if you have the willpower to make it last that long,
something we are completely unable to do. So, I hope you enjoy the fudge.
For the next fudge flavor, I am going to show you how to make one of the most luxurious,
silky, milk chocolate fudge flavors you have ever tasted.
So, please come back and check out that next video when it is posted. If you are new to my channel, or if you haven’t done so already,
I would really appreciate it if you would subscribe, and it is very important that you turn on your
notification bell so that you will know when I post my next recipe. And, if you like this recipe,
please forward this recipe to a friend or family member that you think would enjoy a healthier, guilt-free chocolate fudge.
The link for the printable, two ingredient chocolate fudge recipe is posted in the description under the YouTube thumbnail.