Little Lambwich

 

Lambwiches

 

Spring is just around the corner! I know the weather *seems* to say different but it is! This is such a sweet and adorable sandwich to help celebrate spring.  Aren’t they cute?!

Little Lambwich

Ingredients

  • Sliced cheese
  • Mini bagels
  • Mustard
  • Ham slice
  • Black olives
  • Shredded cheese

 

Directions

Two types of cheese give this savory, open-faced sandwich its sweet-as-can-be look. Trim a piece of sliced cheese to fit atop one half of a mini bagel. Cut a round muzzle and a pair of half-circle ears from more sliced cheese, then attach them with mustard or mayonnaise. Add a nose cut from a ham slice, plus a mouth and a pair of eyes trimmed from black olives. Finish with a sprinkle of shredded cheese between the ears.

 

Leprechaun Hats

 

hats

 

Leprechaun Hats

Here’s another adorable St Patty’s Day food craft! This one just happens to be very yummy too!

Ingredients

  • English cucumber
  • Sliced cheese
  • Hummus

 

Directions

Celebrate Saint Pat’s with a crunchy cucumber treat. Cut 1-inch sections of an English cucumber. Halve them lengthwise and lay the pieces flat on a plate, as shown. Trim a cucumber brim for each hat and set it in place. Finish with a sliced cheese band and buckle, attached with dots of hummus or dip.

 

Leprechaun Doughnuts

donuts

 

St Patrick’s Day is just around the corner! Aren’t this Leprechaun Doughnuts adorable?!

Ingredients

Chocolate sprinkle:

  • O-shaped cereal (like Cheerios!)
  • Dark or white chocolate
  • Colored sprinkles

Cinnamon sugar:

  • O-shaped cereal
  • Sugar
  • Cinnamon sugar

 

Directions

Lure wee visitors this Saint Patrick’s Day with O-shaped cereal disguised as tiny doughnuts. Prepare each variety following the steps at right and let dry on waxed paper. Add to the fun by placing them in a miniature box (get the template here).

Chocolate sprinkle:

Dip the tops of O-shaped cereal into melted dark or white chocolate (the tines of a fork work well for this) and cover with sprinkles.

Cinnamon sugar:

Over medium-high heat, dissolve ½ cup sugar in ½ cup water. Let it cool. Dip the O’s, a few at a time, in the syrup, then toss them in a small bowl of cinnamon sugar.

These are adorable and make a cute snack!

Sweet Treats Recipes

 

I realize that Valentine’s Day was Friday, but here are some delicious treats you can make whether it’s Valentine’s Day  or not!

huggable heart cookies

 

Huggable Heart Cookie Cups

Ingredients:

  • 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
  • 48 WONKA SweeTARTS Hearts Gummies
  • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels

Directions:

  1. PREHEAT oven to 325º F. Line 24 mini-muffin cups with paper liners. Place one square of dough into each lined cup, pressing in to make a well.
  2. BAKE for 15 minutes or until cookie is golden. Cool completely in pan on wire rack. With tip of knife, remove cookie cups from muffin pan.
  3. PLACE morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 1 minute. Gently massage morsels until completely melted. Snip tiny corner from bag; drizzle melted morsels over cookies. Top each with 2 Hearts Gummies.

*Chocolate Chip Cookie/Chocolate Heart Variation: Use chocolate chip cookie dough in place of sugar dough. Bake at 350° F for 12 to 15 minutes. After cooling, place one NESTLÉ CRUNCH or NESTLÉ BUTTERFINGER Chocolate Heart in each cup. Proceed with drizzle.

valentine chocolately rice krispies

Valentine Chocolate Crispy Treats

Ingredients:

  • 40 NESTLÉ CRUNCH or NESTLÉ BUTTERFINGER Hearts, unwrapped, divided
  • 6 cups toasted rice cereal
  • 3 tablespoons butter
  • 4 cups miniature marshmallows

Directions:

  1. GREASE 13 x 9-inch baking pan.
  2. SET aside 20 Nestlé Hearts to use for garnish. Chop remaining Nestlé Hearts. Combine rice cereal and chopped Nestlé Hearts in large bowl; set aside.
  3. MELT butter in large bowl; add marshmallows. Microwave on HIGH (100%) power for 2 minutes. Stir until smooth. Add cereal and Nestlé Hearts mixture; stir until well coated. Spread mixture into prepared baking pan using buttered spatula. Immediately press reserved Nestlé Hearts into top. Let cool completely; cut into 20 squares.

Find all our recipes here

 

Baja Burger

 

2014 baja burger

Baja Burger

Ingredients:

  • 16 oz of lean meat (I am using bison)
  • salt dash
  • pepper dash
  • garlic 1/4 teaspoon
  • avocado
  • organic salsa
  • kale (optional)
Directions:
1. Mix lean meat with salt, pepper, and garlic.
2. Make mixture into patties and place on grill or frying pan. Cook on medium heat for 4 mins each side. Do not press down on meat while they are cooking this releases all the juices.
3. Cook till perfect and then plate on a bed of crispy kale and top with sliced avocado and fresh salsa. (This makes 2 burgers)

Find all our Gluten Free Recipes here

Baja Burger
 
Ingredients
  • 16 oz of lean meat (I am using bison)
  • salt dash
  • pepper dash
  • garlic ¼ teaspoon
  • avocado
  • organic salsa
  • kale (optional)
Instructions
  1. Mix lean meat with salt, pepper, and garlic.
  2. Make mixture into patties and place on grill or frying pan. Cook on medium heat for 4 mins each side. Do not press down on meat while they are cooking this releases all the juices.
  3. Cook till perfect and then plate on a bed of crispy kale and top with sliced avocado and fresh salsa. (This makes 2 burgers)

 

Lamb Stuffed Pepper

 

2014 stuffed peppers

Lamb Stuffed Pepper

Ingredients:

  • 8 oz of ground lamb (could sub out for beef, chicken or turkey meat)
  • 1/2 of raisins
  • 1/2 cup of diced granny smith apples
  • 1/4 cup of nuts
  • 1/4 cup of pomegranates
  • 1 poblano pepper
Directions:
1. Saute lamb meat till lightly brown.
2. Add in raisins, diced apples,nuts and pomegranates and let cook on low heat for 2 minutes.
3. Slice peppers and place in oven for 5 to 7 mins on 400 degrees.
4. Once done fill peppers with combination and serve

Find all our Gluten Free Recipes here

 

Lamb Stuffed Pepper
 
Ingredients
  • 8 oz of ground lamb (could sub out for beef, chicken or turkey meat)
  • ½ of raisins
  • ½ cup of diced granny smith apples
  • ¼ cup of nuts
  • ¼ cup of pomegranates
  • 1 poblano pepper
Instructions
  1. Saute lamb meat till lightly brown.
  2. Add in raisins, diced apples,nuts and pomegranates and let cook on low heat for 2 minutes.
  3. Slice peppers and place in oven for 5 to 7 mins on 400 degrees.
  4. Once done fill peppers with combination and serve

 

Cook’n Recipe Organizer – Review and Giveaway

Disclosure: I got this product as part of an advertorial.

cookn1

Cook’n is the #1 Best-Selling Recipe Organizer and is the ultimate kitchen companion.
I love this software! Not only can I enter all of my recipes into one place but I can even grab them from other websites to save and try later!  I also love that I can sink it with my iPad which I am always using when trying new recipes. When searching my recipes I’m even able to create a grocery list to make sure that I have everything that I need. This is the only recipe app you need!  It’s very user friendly and I am in LOVE with the Pinterest feature!

Cook’n is the Only Recipe Software that lets you:

  • Easily Enter your Personal Recipes
  • Get Ideas for What to Make for Dinner
  • See a Visual Menu Planner
  • Auto-Generate Shopping Lists
  • Capture Recipes From Favorite Websites
  • Calculate Nutrition of Your Recipes
  • Capture & Sync Pinterest Recipes
  • Scan Printed Recipes
  • Discover New Recipes w/Live Feed
  • Print Themed Recipes
  • Use Snip-It to Capture Blog Recipes
  • Import recipes from Word
  • Share Recipes with Social Media
Use Cook’n to Organize all your recipes.
My mom passed away a few years ago and I have so many of her wonderful recipes. Some of them are handwritten on recipe cards, others are in emails, and most are written on scrap pieces of paper. It’s really nice to be able to put them in one place.
Cook’n is the perfect solution to organize your personal recipes. When you have entered your personal recipes into Cook’n you can:
  • Create a family Cookbook
  • Share your recipes easily
  • Create menus and meal plans
  • Enhance the recipe by adding photos and stories
  • Get the nutritional facts for your recipes
  • and much more!
Enjoy the all new Visual Menu Planner. With the Visual Menu Planner you can create custom menus and meal plans.  Reasearch shows that those who use and effective menu planner are mor likely to:
  • Save time by making less trips and by staying organized on what’s for dinner
  • Save money by eating-out less beacuse they are prepared to make delicious home-cooked meals.
  • Eat healthier by planning healthy menus and meal plans. And avaoiding convenient foods rather than nutritional foods.
  • Save gas by making less trips to the store and on fast-food pickups.
Analyze Recipe Nutrition using Cook’n. Stop guessing what nutrients are in the foods you are eating. Use Cook’n to help you stay organized in your dieting! Analyze the nutritional elements of recipes and menus (even the ones you add!) Cook’n makes it simple to calculate the nutrients your body is receiving. After typing in a recipe or importing one from the internet, simply click a button for the information you need. Save you a ton of time by analyzing nutrition in seconds!
Save Time and Money with the Cook’n Shopping List Generator.  Cook’n also calculates the approximate cost of your shopping list. Cook’n automatically combines the food on your menus and makes a grocery shopping list. It even converts tablespoons of tomato paste to 8 oz. cans! Cook’n organizes your shopping list by aisle to save you time at the store.With the Grocery Shopping Assistant you can:
  • Organizes grocery shopping list items by aisle
  • Compiles your family’s grocery shopping list automatically
  • Calculates your grocery cost
  • Converts to package sizes (ie; tablespoon tomato paste to 8 oz. cans)
Organize your Pinterest Recipes in Cook’n. Cook’n will Automatically import all of your Pinterest recipeswith one click and synchronize the two so any new recipes that you Pin will automatically appear in Cook’n! It’s not magic… but it’s pretty close to it!
Once your Pinterest recipes are in Cook’n you can:
  • Create Menu & Meal Plans
  • Share them with Friends
  • Generate a Shopping List
  • Sync them to your Phone
  • Analyze nutritional values
  • and much more!
Scan your printed recipes or Shoot a Photo of them.  With the new Scan-It feature, it’s easy to get all of your printed recipes into Cook’n without having to type any of them!  Importing recipes you clipped from magazines and newspapers is easy… just scan them! Or, take a picture with your mobile phone. Use the Scan-it feature to translate scanned recipes to text and use the Snip-It tool to copy & paste the text into Cook’n with just a few clicks!
Capturing Recipes from blogs and other unformatted websites is easy with the new Snip-It Tool.
Most of the time, you can capture internet recipes with just one click. However, this doesn’t work with web pages that are not formatted properly (like the recipes posted on many blogs). Enter Cook’n Version 11.
When Cook’n Version 11 detects web pages that are not marked up properly, it will automatically split the screen and display the Snip-It toolbar in the middle. Simply highlight the recipe directions and click the Directions button. Highlight the recipe ingredients and click the Ingredients button. With the new Snip-It Tool capturing recipes from your favorite blogs is a snap!
Let the World’s Best Recipes Come to You!  Looking for recipe inspiration? Rather than browsing allrecipes.com, foodnetwork.com and other recipe websites, just launch Cook’n! As soon as a new recipe is posted on the web, it will appear in the Cook’n Live Recipe Feed. Customize your recipe feed and follow your favorite websites easily. Click the recipe to see more or simply drag & drop it to save it in your personal cookbook.

Print your recipes on beautiful themed 3×5, 4×6 and full page printouts. The themes in Cook’n are great! And, they’re getting better all the time! Now, with Cook’n 11, your printed recipes can look just as fantastic as they do on the computer! In Cook’n 11, the print preview window is embedded inside Cook’n. And, the new printing tool is capable of printing themed recipes in all formats (3×5, 4×6, and full page). Add pizzazz to your recipes and share them in style with Cook’n 11!

Cook’n makes sharing your favorite recipes a snap! Post your favorite recipes on Facebook or pin your recipes on Pinterest with just one click! Print a family cookbook and give a gift that everyone will treasure or simply e-mail a recipe to a friend. Tweet your recipes, embed your recipes in your web pages, and link to them. Sharing your favorite recipes with Cook’n has never been so fun!
Share your recipes on:
  • Pinterest
  • Facebook
  • Twitter
  • Google+
  • Email
  • Text
  • Printed Cards
  • PDFs
  • Blogs
  • Websites
Sync to the Cook’n Cloud.  The Cook’n Cloud provides an off-site backup of your valuable recipe collection to keep your recipes safe and to protect against viruses, computer system failures, hard disk corruptions, and data-loss. The Cook’n Cloud also makes it easier than ever to synchronize recipes between all of your Cook’n apps. For example, recipes entered into Cook’n on your PC will automatically appear on your iPhone, iPad, Android, Mac, and other PC’s.

One lucky fan will receive their very own copy of Cook’n Recipe Organizer!

*Open to US and Canada. Giveaway ends 2/05/14 at 11:59pm EST

a Rafflecopter giveaway

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Cauliflower Stir Fry

 

2014 califlower stir fry

Cauliflower Stir Fry

Ingredients:

  • 8 oz of cauliflower
  • table spoon of coconut oil
  • 1 red pepper
  • 1 green pepper
  • 1 white onion
  • 1 portobello mushrooms cap
  • 8oz of grilled chicken
Directions:
1. Chop up cauliflower (very fine) size of rice.
2. Add to a hot pan with a tablespoon of coconut oil. Sautee on med hi heat mixing as much as possible not to burn the rice.
3. In another pan cook all veggies down.
4. Add together and top with grilled chicken.

Find all our Gluten Free Recipes here

 

Cauliflower Stir Fry
 
Serves: 2
Ingredients
  • 8 oz of cauliflower
  • table spoon of coconut oil
  • 1 red pepper
  • 1 green pepper
  • 1 white onion
  • 1 portobello mushrooms cap
  • 8oz of grilled chicken
Instructions
  1. Chop up cauliflower (very fine) size of rice.
  2. Add to a hot pan with a tablespoon of coconut oil. Sautee on med hi heat mixing as much as possible not to burn the rice.
  3. In another pan cook all veggies down.
  4. Add together and top with grilled chicken.

 

Butternut Squash Soup

 

2014 pumpkin soup

Butternut Squash Soup

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and diced
  • ¼ teaspoon cayenne pepper
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 apple Granny Smith diced
  • 1 carrot, peeled and diced
  • 2 cups chicken broth
  • dash of salt and pepper
  • ½ cup coconut milk
  • dash of cinnamon and nutmeg
  • 1 small pumpkin (optional just used for presentation)
Directions:
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
  2. Add the sage, thyme, and cayenne. Cook for 1 minute.
  3. Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender.
  4. Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
  5. serve in a pumpkin bowl (cut whole in top, rub coconut oil on the outside, place in oven on 375 for 30 mins)
  6. Serve with crispy bacon pieces and pomegranate seed

Find all our Gluten Free Recipes here

Butternut Squash Soup
 
Ingredients
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and diced
  • ¼ teaspoon cayenne pepper
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 apple Granny Smith diced
  • 1 carrot, peeled and diced
  • 2 cups chicken broth
  • dash of salt and pepper
  • ½ cup coconut milk
  • dash of cinnamon and nutmeg
  • 1 small pumpkin (optional just used for presentation)
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
  2. Add the sage, thyme, and cayenne. Cook for 1 minute.
  3. Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender.
  4. Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
  5. serve in a pumpkin bowl (cut whole in top, rub coconut oil on the outside, place in oven on 375 for 30 mins)
  6. Serve with crispy bacon pieces and pomegranate seed

 

Lamb Burger

 

2014 lamb burger

Lamb Burger

Ingredients:

  • 8oz of ground lamb meat
  • a dash of salt, pepper,garlic
  • 2oz of red wine
  • 2 portobello mushroom caps
  • a piece of bib lettuce
  • coconut oil
Directions:
1. Season ground lamb and place on grill or in frying pan. Cook on med low heat for 3 to 4 minutes then flip (do not press down on the patty; this releases all the juices you want to keep).
2. In a separate pan heat 1 teaspoon of coconut oil and 2 oz of red wine on med low heat and place mushroom caps in pan. Cover and cook till tender.
3. Place mushroom caps on plate and top with lamb burger and a piece of lettuce and finish it off with pomegranates.
4. Serve with a side of sweet potato chips.

Find all our Gluten Free Recipes here

Lamb Burger
 
Ingredients
  • 8oz of ground lamb meat
  • a dash of salt, pepper,garlic
  • 2oz of red wine
  • 2 portobello mushroom caps
  • a piece of bib lettuce
  • coconut oil
Instructions
  1. Season ground lamb and place on grill or in frying pan. Cook on med low heat for 3 to 4 minutes then flip (do not press down on the patty; this releases all the juices you want to keep).
  2. In a separate pan heat 1 teaspoon of coconut oil and 2 oz of red wine on med low heat and place mushroom caps in pan. Cover and cook till tender.
  3. Place mushroom caps on plate and top with lamb burger and a piece of lettuce and finish it off with pomegranates.
  4. Serve with a side of sweet potato chips.

 

Brussel Sprout Toasted Salad

 

IMG_4572

Brussel Sprout Toasted Salad

Ingredients:

  • 12 to 15 brussel sprouts
  • craisins
  • raisins
  • almond slivers
  • 1/2 tsp of coconut oil
  • half of a lemon
  • 1/2 avocado
Directions:
1. Cut brussels in quarters make sure to cut off the bottom.

2. Place 1/2 teaspoon of coconut oil in pan place on med heat. Toss brussel sprouts in pan.

3. Add sliced almonds. Gently toss around for 2 min.
4. Add in craisins, raisins, and half avocado (sliced up). Gently toss.
5. Add in lemon juice (use half of the lemon and squeeze over brussels).
6. Cook for a total of 5 to 6 min.

Find all our Gluten Free Recipes here

 

5.0 from 1 reviews
Brussel Sprout Toasted Salad
 
Ingredients
  • 12 to 15 brussel sprouts
  • craisins
  • raisins
  • almond slivers
  • ½ tsp of coconut oil
  • half of a lemon
  • ½ avocado
Instructions
  1. Cut brussels in quarters make sure to cut off the bottom.
  2. Place ½ teaspoon of coconut oil in pan place on med heat. Toss brussel sprouts in pan.
  3. Add sliced almonds. Gently toss around for 2 min.
  4. Add in craisins, raisins, and half avocado (sliced up). Gently toss.
  5. Add in lemon juice (use half of the lemon and squeeze over brussels).
  6. Cook for a total of 5 to 6 min.

 

Very Berry French Toast

 

Very berry french toast-2

Very Berry French Toast

Ingredients:

  • 2 slices gluten free bread
  • cup of sliced strawberries and blueberries
  • 1 egg
  • 2 tablespoons of almond milk
  • dash cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon of raw honey
Directions:
  1. Mix egg, almond milk, cinnamon, and vanilla in bowl.
  2. Place slices of bread in bowl coating both sides.
  3. Place slices in a saute pan on medium heat. Cook till crispy then flip over.
  4. In a separate pan add fresh fruit and saute till fruit starts to burst. Break it up a bit and then serve over french toast.
  5. Lightly dust with cinnamon and top with raw honey.

Find all our Gluten Free Recipes here

Very Berry French Toast
 
Ingredients
  • 2 slices of gluten free bread
  • cup of sliced strawberries and blueberries
  • 1 egg
  • 2 tablespoons of almond milk
  • dash cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon of raw honey
Instructions
  1. Mix egg, almond milk, cinnamon, and vanilla in bowl.
  2. Place slices of bread in bowl coating both sides.
  3. Place slices in a saute pan on medium heat. Cook till crispy then flip over.
  4. In a separate pan add fresh fruit and saute till fruit starts to burst. Break it up a bit and then serve over french toast.
  5. Lightly dust with cinnamon and top with raw honey.

 

Sweet Potato Barbecue Sliders

 

sweet potato sliders

Sweet Potato Barbecue Sliders

Ingredients:

  • 1 large sweet potato
  • mixed greens
  • salt
  • pepper
  • garlic powder
  • cinnamon (optional)
  • paleo bbq sauce
  • all natural ground beef
Directions:
  1. Slice sweet potato into even slices to create a top and bottom for your sliders.
  2. In a separate bowl mix 6 to 8 oz of ground beef, a dash of salt, pepper, and garlic powder.
  3. Mix until blended and then let rest.
  4. Place sweet potato slices on sheet pan in oven for 15 min on 350 degrees
  5. Lightly sprinkle cinnamon over them (optional)
  6. In a separate pan saute your mini burgers on medium high heat for 2 to 3 minutes each side.
  7. Now it’s time to build your burgers. Place sweet potato slice on plate then add mixed greens, top with mini burger sliders, add 1/4 tsp of bbq sauce and then top with sweet potato slice.

It’s a healthy and fun meal that I’m sure you will love!

Find all our Gluten Free Recipes here

Sweet Potato Barbecue Sliders
 
Ingredients
  • 1 large sweet potato
  • mixed greens
  • salt
  • pepper
  • garlic powder
  • cinnamon (optional)
  • paleo bbq sauce
  • all natural ground beef
Instructions
  1. Slice sweet potato into even slices to create a top and bottom for your sliders.
  2. In a separate bowl mix 6 to 8 oz of ground beef, a dash of salt, pepper, and garlic powder.
  3. Mix until blended and then let rest.
  4. Place sweet potato slices on sheet pan in oven for 15 min on 350 degrees
  5. Lightly sprinkle cinnamon over them (optional)
  6. In a separate pan saute your mini burgers on medium high heat for 2 to 3 minutes each side.
  7. Now it's time to build your burgers. Place sweet potato slice on plate then add mixed greens, top with mini burger sliders, add ¼ tsp of bbq sauce and then top with sweet potato slice.

 

12 Days of Christmas – Snowmen

 

Snowman Collage

Melissa over at Couponing as a Lifestyle and I found some adorable Snowmen crafts and recipes!

  1. Snowmen cookies from All You
  2. Bottle Cap Snowman Ornaments from One Artsy Mama
  3. Cotton Ball Snowman Craft from Confessions of a Homeschooler 
  4. Melting Snowmen Cookie Balls from Kraft
  5. Mini Snowman Donuts from Raking in the Savings
  6. Chocolaty Melting Snowmen from BHG
  7. Pinecone Snowman from Spoonful
  8. Footprint Snowman Craft for Kids from Frogs and Snails and Puppy Dog Tail 
  9. DIY: Melted Snowman Ornaments from Turn Style Vogue
  10. Craft Stick Snowman from Cindy Derosier
  11. DIY Christmas Craft: Tin Can Snowman from Practically Functional
  12. Snowman Sundae from Fancy Edibles

Dairy Free Chocolate Fudge

Dairy Free Chocolate Fudge

Dairy-Free-Fudge-edited

Dairy Free Fudge

Directions:

  1. In a medium saucepan, warm the sweetened condensed coconut milk. Don’t go crazy and boil it, just warm it on low-medium.
  2. Break the baking chocolate into 1? pieces and add it to the pan, mixing slowly until it is melted.
  3. Add the coconut oil. Continue to stir until everything is melted and combined. Your house should smell pretty good by now.
  4. Line an 8?x8? baking pan with parchment paper, and pour the mixture in. Freeze for at least 4 hours.
  5. When frozen, cut the fudge into 1? squares. Store in the refrigerator.

Enjoy! Share this Fudge with friends, serve at holiday gatherings, or gift it!

Find all my Gluten Free Recipes here.

Dairy Free Chocolate Fudge
 
Ingredients
  • ½ cup Sweetened Condensed Coconut Milk
  • 12 ounces dairy-free chocolate
  • 2 tbsp organic coconut oil
Instructions
  1. In a medium saucepan, warm the sweetened condensed coconut milk. Don’t go crazy and boil it, just warm it on low-medium.
  2. Break the baking chocolate into 1? pieces and add it to the pan, mixing slowly until it is melted.
  3. Add the coconut oil. Continue to stir until everything is melted and combined. Your house should smell pretty good by now.
  4. Line an 8?x8? baking pan with parchment paper, and pour the mixture in. Freeze for at least 4 hours.
  5. When frozen, cut the fudge into 1? squares. Store in the refrigerator.