Coconut Pecan Fudge

fudge

12 oz  chocolate chips, regular or dairy free

1 can coconut milk *

1 teaspoon vanilla

1 cup of walnuts or pecans

2 cups,  unsweetened flake coconut

Separate the cream from the clear liquid in the coconut can.   Mix chips and cream in saucepan.  Melt over  low heat, stirring to prevent sticking.   When completely melted, add vanilla and nuts. 

Prepare an 8 x 8 parchment-lined  dish.  Paper must go up the sides. Spray the paper with coconut oil spray.   Pour the fudge mixture into the dish and sprinkle with 1 cup of coconut. 

Chill for a minimum of 3 hours.  Once chilled, place a plate over the fudge dish and holding together,  flip them over.  Remove paper.   Flip back over & cut into squares

Sprinkle  the 2nd cup of coconut on a plate and rub the bottom of each square on the coconut .  This will keep the fudge from sticking when  on the serving platter plate or mini  paper baking cups.

Serve chilled and with a big sense of personal pride for this culinary gift to others.

*note on the coconut milk:  this is not the carton milk but a canned product imported, usually from Asia.  There is a top layer of thick coconut cream and the lower half is  a clear thick liquid.  Skim the top cream for this recipe. 

I used a 9 x 9 shallow baking dish for the picture above but recommend a smaller one so the pieces are  taller. 

The 10 oz dairy free chips is what I used for this batch.

 

Flour-free Chocolate Cupcakes

 

acps

These chocolate delights are light to feast upon and fast to make.  They have become a favorite  to serve my guests and family.  The recipe was inspired by a flour-free chocolate cake made by Adeena Sussman.

http://www.myjewishlearning.com/recipe/flourless-chocolate-cake/

Ingredients:

1 cup margarine or butter (butter)

10 oz good-quality semisweet  chocolate chips

6 large eggs, slightly beaten

3/4  cup sugar*

2 teaspoon vanilla

 Directions:

Grease a 10-inch springform pan, then line bottom of pan with parchment paper.  Or line cupcake tin with paper liners.

  In a large saucepan, combine chocolate and butter.  Cook over medium-low heat until completely melted.   Stir in sugar.  let cool. 

 Once cool, turn  oven on to 350. 

Mix eggs and vanilla in another bowl and gradually add to chocolate mixture. Fill to 3/4’s full.

 Bake until there are cracks visible on the  surface. The cooking time will vary between 40 and 20 minutes, depending on size. 

 Decorate with sifted confectioner’s sugar and berries.  Or serve with ice cream or whipped cream.

 Makes a dozen large or 18 small cupcakes

  • 3/4 cup sugar if using Hersheys (yellow bag chips)  or 1 cup if using Enjoy Life dairy-free chips.