Guess what?! My oven is not working anymore. I forget what day it was last week, where I was cooking some bacon in my cast iron skillet, and my burner wouldn't shut off. The only way to turn it off was to completely unplug the machine. On Saturday, I wanted some eggs and tried it again. Nope. The burner that wasn't shutting off before came right back on right away after the oven had been unplugged for a couple of days. I have an electric oven. I'm not one of those lucky people that get a gas range, would love one of those one days.
So, I'm forced to use my microwave, eat fast food, and make salads. There's still other kitchen tools that you can use instead like your crock pot, griddle, or grill when you don't have an oven.
These fudge bites were inspired by the microwave. You just simply melt the chocolate chips in a microwave safe bowl for 2 minutes and then add in the coconut milk. Stir the chocolate and coconut milk until everything comes together smoothly. Drop the chocolate by tablepsoon full into a mini muffin tin and let them freeze for an hour or until they're set. Coconut milk + chocolate is a match made in heaven. Top the fudge bites with some sea salt and your chocolate fix is cured.Print
- 3 cups semisweet chocolate chips (dairy free, if needed)
- ¾ cup light coconut milk
- coarse sea salt
- Melt the chocolate chips in a microwave safe bowl for 2 minutes and then add in the coconut milk. Stir the chocolate and coconut milk until everything comes together smoothly. Drop the chocolate by tablespoon full into a mini muffin tin and let them freeze for an hour or until they're set.
Recipe adapted from Veggie and the Beast
- Serving Size: 24
- Calories: 165
- Sugar: 16
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 2