Dark Chocolate Ganache Fudge

I hope you can forgive me for really crappy pictures of really delicious fudge.

Things are like cray cray right now. (Just to clarify Mom, cray cray means crazy. Straight up.) You see…things just aren’t right over here. In the midst of packing our lives up in boxes in order for the big move, I’ve discovered there are things hidden in every crack and corner of our little apartment. I’ve noticed that I must shed bobbi pins on a daily basis because I’ve probably found over 1000 just throughout my house. And there is also a 30 oz. bag of Ghirardelli dark chocolate chips in my freezer…Well there was.

But it’s not me that has an emotional attachment to every single item that needs to be packed and put away. It’s Boo.

Every.Dang.Thing. is something that she wants to play with, and the second it goes in the box there is a meltdown above all meltdowns.

Sweet Pea is just fine, except she’s perfected this pout look that makes me want to call it a day and just hold her…

All of this brings me to fudge. At this moment fudge is that answer to my sorrows…

I remember the exact time and place that I first had fudge. That’s both sad and weird, but seriously…It was amazing. This fudge is a little different. It’s only 3-4 ingredients, doesn’t have 3 c. of sugar, heavy cream, or corn syrup. And if your chocolate is dairy free, it’s completely vegan!

I’m not going to lie, this isn’t a ‘light’ dessert, and eating 4-5  pieces probably isn’t the best idea. Not that I know that from a life experience or anything…

Dark Chocolate Ganache Fudge

Adapted from HERE and HERE


3 c. or 20 oz. chopped dark chocolate

1 can coconut milk

2/3 c. coconut sugar

1 TB. vanilla

Desired toppings for fudge


1. Prepare an 8×8 baking dish with parchment paper. In a pot over med/low heat add coconut milk and sugar. Bring to a boil then reduce heat and bring it to a simmer. Simmer for about 12-14 minutes, whisking frequently. Once done remove from heat, whisk in vanilla then fold in chocolate.

2. Pour and smooth chocolate mixture in baking dish. Like spatula. Top with desired toppings. I chose chocolate chips, coconut flakes, and walnuts!

3. Put in fridge and let set overnight.

4. When it comes time to cut, pull fudge out of dish. Carefully peel parchment paper off of the sides of the fudge. Using a good knife, run it under warm water and wipe it dry. Carefully cut fudge into desired size pieces. Place fudge on (optional) chocolate shavings or shredded coconut so it doesn’t stick to serving dish, or just place on parchment paper. Place cut fudge in fridge until ready to serve. The longer it sits out, the more soft it will become, so my suggestion would be to let it sit in the fridge before serving.

And don’t worry if it sticks to the paper when you are chopping it…It’s normal.

What isn’t normal is trying to take a family picture on a timer and it NEVER working out.

Happy Holidays…

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  1. Oh my this looks heavenly! I’ve been wanting to try a fudge recipe with coconut milk. So glad you created it so I don’t have to think too much about it 🙂 Good luck with packing and happy holiday’s to you and your adorable family 🙂

  2. Oh wow Ari.. this looks AMAZING 🙂 I love that you used coconut milk! I was wondering if that would work for fudge – I just made some with condensed milk for my dad to give to people to give to his office. This looks so much better!!

  3. Amazing.. just made this but I put it in mini cupcake tins (with the paper liners).
    I made some with coconut on top, some with walnut, some with peanut butter swirled into it. But the best ones were topped with homemade caramel and sea salt!!! YUMMMM!!

  4. What size can coconut milk? 270 ml or 400ml?


  1. […] Dark Chocolate Ganache Fudge…wow. Just wow. I love the uses of coconut milk and coconut sugar here. The more natural, the better! […]

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