My doctor hates me My doctor has me on an extremely restricted anti-inflammatory diet. Extremely. Restricted. I’m two weeks in to a six week diet that disallows beef, pork, dairy, nuts, eggs, citrus, and pretty much everything that I like to eat. I’ve had a really hard time eating well (although I haven’t cheated!), since I can’t make my favorite THM desserts (like this cookie…oh, man, now I’m hungry!). Last year, I posted an easy four-ingredient fudge recipe using Lily’s Chocolate Chips and I thought – why not recreate that fudge recipe without dairy?
It was a flop. An inedible flop. But in the process, I got this delicious, low-carb creamy fudge dip that I have eaten every. single. day. for the past week. I’m not even kidding. This stuff is SO GOOD – creamy, silky, smooth, low-carb, and yummy enough to eat with a spoon. Best of all, it’s quick, easy, and only THREE ingredients! Wait, no, that’s not the best part. The best part is that I can eat it guilt-free because it fits into the Trim Healthy Mama plan as an “S” AND there’s no dairy! Amazing, right? *Cue Choir Singing*
This recipe is made with the cream from a can of full-fat coconut milk (you can find canned coconut milk in the Asian aisle of the grocery store). A little known fact about me is that I hate coconut. For real. No matter the form – shredded, flaked, milked, whatever it is, I’m not a fan. (I know you can’t “milk” a coconut, but you know what I mean). What amazed me is that this recipe does NOT have a strong coconut taste at all – and I never would have thought to try this if I wasn’t dairy-free right now! My kids thought it was made with cream, and my super-sensitive anti-coconut tastebuds think this is delicious. I also use Lily’s Chocolate Chips in this recipe, but you could also use a homemade low-carb chocolate chip recipe like this one, or a dark chocolate bar (although I would recommend adding stevia to taste if you use really dark chocolate. Please do not use baking chocolate in this recipe – it will not taste good. Promise). However, if you want to keep this dairy-free, look for dairy-free chocolate.
Edited to add: I do keep mine in the refrigerator. It seems to get a bit thicker when refrigerated, and hardens slightly. I just scoop out a portion a few minutes before I want to eat it and it softens back up. If yours is too firm for your liking, you can warm it a bit in a microwave or even for 3-5 minutes in the oven. I would just keep an eye on it to make sure it doesn’t melt completely.
**I get about 7 oz of coconut cream out of a can of full-fat coconut milk (meaning, “light” coconut milk won’t work for this recipe). So measuring out 7-8 oz of pure coconut cream (like the kind that is sold at Trader Joe’s) would work well for this recipe. Here’s a picture with awesome lighting (just kidding) to demonstrate what I am able to scoop out:
**If you want to substitute whipping cream or heavy cream in this recipe, it will not give the same fudgy result, but it will be more like a chocolate cream, a little thicker and heavier than a chocolate whipped cream. I think it still tastes very good, it’s just a bit of a different texture.
Here is the low-carb, dairy-free, easy Low-Carb Chocolate Fudge Dip. Enjoy!
- 1 cup Lily's Chocolate Chips or other low-carb chocolate
- 1 can of full-fat coconut milk (You may want to refrigerate it first - see note below - but please don't shake it - you'll want it to separate so you can scoop out the cream and reserve the coconut "milk" for something else, like a protein shake)
- ¼ teaspoon pure vanilla extract
- Melt 1 Cup Lily's Chocolate Chips in the microwave, oven, or double boiler. If you use the microwave, melt in intervals, stirring every thirty seconds until melted
- Open one can of coconut milk and carefully scoop out the cream
- Add the coconut cream ONLY to a mixing bowl and use your mixer on the low setting
- Add melted chocolate and mix until smooth
- Add vanilla extract and sweetener if desired (I don't add any, because I think it's sweet enough!)
- Continue mixing until totally combined