Fudge Bites


This fudge bites recipe comes from Hannah Kaminsky of the Bittersweet Blog:

Since this recipe is all about using what you have, go ahead and try whatever you think might work; Combining multiple types of chocolates, nuts or “milks” as needed to use up any remnants. Get creative – Use unusual ingredients, try new combinations, use different shapes to mold them in! Anything goes with this uncomplicated fudge, so the most important tip I can give you is to have fun with it.

Special Diet Notes: Fudge Bites

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, vegan, and vegetarian. Optionally soy-free and nut-free.

Fudge Bites
  • 4 ounces any chocolate (semi-sweet, bitter sweet, dark, etc - heck, even spiced Mexican chocolate tablets could work!)
  • 1 tablespoon dairy-free margarine
  • 2 cups confectioner’s sugar
  • Up to 2 tablespoons dairy-free milk beverage
  • Splash any extract (vanilla, almond, peppermint, orange…)
  • ¼ - ½ cup nuts or seeds (almonds, pecans, walnut, pistachios, sunflower…)
  1. Begin by placing small bonbon papers into a mini-muffin pan so that your fudge bites retain their shape and don’t accidentally spill out. Put all of your chocolate into a microwave-safe dish along with the margarine and heat for about 1 minute. Stir it until you get a nice smooth mixture, reheating for bursts of 20 seconds at a time if necessary. Do take caution so as not to scorch your chocolate, because it’s a small amount and will burn rather quickly if given the chance.
  2. Once completely smooth, slowly stir in the confectioner’s sugar, followed by the non-dairy milk. Only use enough liquid as needed to give you a pourable but viscous mixture. Depending on the humidity and your location, you may not even need any at all, so trust your intuition on this one. Finally, mix in your extract and nuts before pouring about a tablespoon of the fudge into each waiting bonbon paper. Let sit at room temperature for at least 2 hours for it to set up and become firm. If you want to speed things along, you could probably let them chill in the fridge or freezer for the to solidify, but do not store them there!

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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