Dairy-Free Coconut Walnut Fudge
- 15 minutes
- 8 ingredients
- small pieces
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1 cup unsweetened shredded coconut flakes, divided
- 1 13.5-ounce can full-fat coconut milk
- 3 tbsp honey
- 3 tbsp coconut oil
- 12 ounces bittersweet chocolate, chopped (or use chips)
- 12 ounces semisweet chocolate, chopped (or use chips)
- 1 tsp vanilla extract
- 1-1/2 cup Diamond of California® Heirloom Walnuts
Toast the coconut: In a large, dry, hot saucepan, add the coconut and toast over low heat, stirring occasionally to encourage even toasting, for about 3 minutes or until fragrant and golden brown. Remove coconut from pan immediately and spread onto a clean plate.
Make the fudge: Line an 8×8-inch baking dish with parchment paper and set aside.
Place coconut milk, honey and coconut oil in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and stir in the chocolate until just melted and combined. Stir in the vanilla extract and remove from heat.
Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment and mix on medium-high speed for 2 minutes. Fold in the walnuts and 1/2 of the toasted coconut.
Pour into the prepared baking dish and sprinkle with remaining toasted coconut. Refrigerate until firm, at least 8 hours or overnight. Slice into small squares, and keep refrigerated until ready to serve.
Store the fudge, tightly wrapped in plastic, in the refrigerator for up to 2 weeks or in the freezer for 3 months.