Dessert

Slow Cooker Coconut Fudge is for Dessert.

Slow Cooker Coconut Fudge takes 5 minutes to prepare.

Slow Cooker Coconut Fudge takes 120 minutes to cook.

Slow Cooker Coconut Fudge makes 100 servings.

The ingredients for Slow Cooker Coconut Fudge are:

*Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can), 1 can
*Nestle Semi-Sweet Mini Chocolate Chip Morsels, 70 tbsp (3 bags)
Honey, 1 cup
Salt, 1 tsp
Vanilla Extract, 1 tbsp
*Let's Do... Organic unsweetened organic Coconut - shredded & dehydrated (4Tbsp), 16 serving
Walnuts, 2 cup, chopped

Here is how you make Slow Cooker Coconut Fudge:

In slow cooker: Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. Do not remove the lid from slow cooker during the two hours.After 2 hours, turn the slow cooker off, uncover, add vanilla and stir. Allow to cool in uncovered slow cooker, until fudge has reached room temperature...approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss. Add in nuts and shredded coconut.Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until set, or roll into balls and serve as truffles.Serving Size: 1 inch balls.Number of Servings: 100Recipe submitted by SparkPeople user MRSDOLL1.

The nutritional information for Slow Cooker Coconut Fudge is:

• Servings Per Recipe: 100
• Amount Per Serving
• Calories: 90.8

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 24.1 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 0.5 g
• Protein: 0.6 g

The dietary needs meet for Slow Cooker Coconut Fudge is Gluten Free