Happy Monday! With Valentine’s Day just a week away, I wanted to finally share this delicious Dairy-free Kahlua Fudge recipe that I created a couple of years ago. This recipe has only five ingredients, so it’s easy to make and a perfect way to treat your Sweeties! Last year during our first ever snowstorm as brand new Texan’s, I bundled up my then 6 lbs. fur baby and we delivered boxes of this Kahlua Fudge and these Chocolate Chip Scones to some of our new neighbors. Needless to say it made us very paw-pular in our neighborhood. We’ll be doing the same thing again this year (after the snow melts), but now Cupcake is almost 20 lbs. and he’ll be walking me straight to the houses of all his furry friends. 🙂
Dairy-free Kahlua Fudge
You Will Need:
2 Cups Dark Chocolate Morsels, Chips or Chunks (I use this allergen free brand)
1/3 Cup Kahlua
1 Can Condensed Coconut Milk (I use this brand as it’s got a very thick consistency perfect for Fudge)
2 Tsps. Espresso Powder (I used this one)
1 Tsp. Vanilla Extract
Pinch of Sea Salt
Wax Paper to line pan (don’t skip this!)
**Use organic ingredients where possible
Directions for your Kalhua Fudge:
Line a 6 x 8 inch Pyrex Dish with wax paper (use a big enough piece to cover the entire dish including the sides). Don’t skip this step as it makes the fudge so easy to remove and cut!!
Using a double boiler or a saucepan filled with boiling water and a a glass mixing bowl placed over, melt the dark chocolate. Lower the heat to a simmer and fold in the condensed coconut milk, stirring constantly until thoroughly combined. Fold in the Kahlua, vanilla extract, espresso powder and a pinch of sea salt and mix with a wooden spoon until thoroughly integrated.
Remove the bowl from the heat and let cool for about ten to fifteen minutes on the counter. Pour the Kahlua fudge mixture into the wax paper lined dish. Cover and place in the refrigerator until set (about 3 hours). Once the fudge is set, you will be able to remove the entire batch from the pan by pulling up the wax paper. Replace to a cutting board and use a sharp knife to cut into bite size squares. The fudge will be ready to serve immediately. You can garnish it with Maldon Salt or Candy Hearts as I did here. I also sometimes like to serve my fudge in mini cupcake liners, which make the fudge easy to grab and eat without a mess.
Be sure to replace uneaten fudge to a refrigerator where it will keep for up to a week. But trust me, it won’t last that long though. 🙂
Shop this Kalhua Fudge post
Please let me know what you think of this Dairy-free Kahlua Fudge recipe in the comments below. You can also check out some of my other favorite Kahlua and chocolate recipes here:
Photos by Thomas Garza.
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