Rich, chocolatey, homemade sugar free chocolate fudge.
Hearing the words “sugar free” normally makes me think of cloyingly sweet, sucralose-laden desserts or beverages.
Chemical sugars and I do not get along. As a little kid, I put Sweet-n-Low in my iced tea because my mom said it dissolved better than sugar.
However, after a few months of awful stomachaches, we determined Sweet-n-Low didn’t like me very much.
The feeling is mutual. To me, foods with fake sugars tend to taste… well, fake.
But this sugar free chocolate fudge has no fake sugar.
It only has natural ingredients, which is perhaps why it tastes so completely delicious!
You’ll find no Darth Vaders lurking here in this rich, decadent, melt-in-your-mouth sugar free chocolate fudge.
The recipe has two options – both options are free of refined sugar, and use the stevia option if you want it to be 100% free of added sugar as well.
If you’re used to healthy desserts, some readers even say that the banana is sweetener enough – so it’s up to you!
*If you’d prefer a recipe for healthy fudge without banana, be sure to check out either my Almond Butter Fudge or my Coconut Oil Fudge Recipes.
Don’t forget the variations:
Sugar Free Chocolate Fudge
Ingredients
- 1/2 cup coconut butter (120g)
- 1 overripe banana, or 2/3 cup additional coconut butter (160g)
- scant 1/8 tsp salt
- pinch uncut stevia OR 2 tbsp pure maple syrup or honey
- 1/4 cup cacao or cocoa powder (40g)
- optional 1/2 tsp cinnamon
- optional 1/2 tsp pure vanilla extract
Instructions
- Make sure your coconut butter is melted before starting. Combine all ingredients in a food processor. Then smooth the fudge into a container or candy molds. Plastic containers work well, because you can pop the fudge right out. Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time; just be sure to thaw at least 15-20 minutes prior to eating.View Nutrition Facts
Notes
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I have to admit that when you first posted the Good Girl fudge, I wrote it off because I’m trying to lose weight, and sugar free or not, it’s still fudge! But then, after seeing your peanut butter version the next day, I caved. And ohmygosh I am glad I did!
I ate a huge piece (way bigger than normal fudge) for 100 CALORIES!!! 🙂 🙂 And it took a long time to eat it. I savored every bite, and it melted on my tongue. For those of us trying to lose weight, I gotta tell you, we don’t get to have that enjoyment from eating something so delicious very often.
I made the regular version, but now I’m so excited to try the chocolate! Everything’s better in chocolate, right?
oh ok, you sold me on it. i am so going to have to try this now! and by now, i mean today! 🙂
+1
I’m on this now, too.
I’ve got an unopened jar of coconut butter calling my name (it’s still unopened ’cause once I open it, all bets are off!)
i sometimes use fake sweeteners. bad, i know. but for someone who’s still working on her eating issues, sometimes i fall into the trap of thinking the lower calorie sugar-free syrup is better for me that pure maple stuff. i’m working on it, and sometimes i’m able to eat a little of the real stuff. but i’m still sometimes a slave to the fake sugars.
Go with the stevia or monk fruit sweeteners. Stevia comes in many different “forms” from a super sweet powder, super sweet liquid (I use that for all my drinks like iced tea and smoothies and iced coffee). There is also granular substitutes like Pyure that work.
Keep up the good work!
No Splenda for me. I like REAL sugar 😀
And I didn’t think it was possible for anything to look more delicious than the vanilla version! Oh how wrong I was!
I definitely want to make this with PB 🙂
I’ve been meaning to try the chocolate raspberry fudge version we talked about. Thanks for the reminder! I’ll let you know how it goes :).
I’ve already made peppermint fudge (the “good girl” recipe with peppermint extract), and it was AWESOME!
I’m with you, Katie, fake sweeteners just taste fake! My dad can drink diet Coke like there’s no tomorrow to me it is just disgusting! I actually don’t use sugar in many things, though I love honey in oatmeal and naturally sweet fruits (fresh and dried!).
oh my gosh, this looks so good!!!
Oh excellent, my jaw dropped open whilst reading today’s post. Really. I’ll be making a huge batch and bringing it to ballet class with me today to share. Yum!
Anyway, no fake sugars here for us. I tried some muffins made with splenda once and I got such a bad headache I was stuck in bed for the rest of the day. Not fun. We much prefer the natural sweetness of maple syrup, medjool dates, and fruit.
And you’ll be pleased to know that temperatures here have returned to their regularly scheduled -31C/-24F this morning. Brrr… We ran inside a school this morning. Not kidding: up the stairs, down the corridor, down the stairs, loop around the hallways, and repeat 9 more times. It was fun; way better than a track or treadmill.
Yesterday, it was 75 (F) here. I ran in shorts! Tomorrow, it’ll be 30, with snow. Make up your mind, Texas!!
P.S. I love how we share weather stories :).
Yum! I don’t use a lot of sweetener…..sometimes, but usually I like the real deal or honey just because I’d rather have a few more calories in something than consume tons of artificial crap. =P