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 typically replace sugar with agave syrup or honey. (my favorite!) I’m allergic to stevia, so I can’t have it.
First I love everything you make. I am wondering if there is a substitute for the banana?
See answer a few above yours for a link! 🙂 🙂
Love this fudge. I made it using Tropical Traditions Coconut Cream. YUMMY! For a chocoholic like me this is a life saver.
If I added real sugar, should I use plain cane sugar or powdered sugar? I’m making a cookie dough one, so maybe I can even use brown sugar!
The bananas aren’t ripe enough so we definitely need something to sweeten it
Definitely, brown sugar sounds good for a cookie dough version! But I think powdered sugar would be great too… or maple syrup or anything really lol.
I made some homemade coconut butter to try this recipe. It took a long time to make, but eventually it did turn into coconut butter. I stored it in a plastic container in my cupboard next to the peanut butter. I went to take it out to use it and it is solid! Is this normal? Does it solidify like coconut oil? How do I use it? Should I microwave the whole container so it gets soft to scoop out the TB’s i need or just try to scoop it out with a metal spoon? Please help! What consistancy should it be for this recipe? Softened, melted? Thanks!
Depending on your air temperature, coconut butter can be solid just like coconut oil. I’d recommend putting it in a warm oven (i.e. heat the oven, then turn off, then stick the coconut butter in there for a few minutes). If you microwave, it’ll just burn.
I was so excited when I read this, because I have some Artisan Cocoa Bliss and thought that might work… I just finished making this and oh my goodness!!! It’s So Delicious!!!! I added a little vanilla & 1/2 tsp raw honey. Then I stuck it in the fridge and thought instead of just rinsing the leftover that was in the blender & on the spoon, I decided to take out a piece of banana bread and toasted it then I spread that on the top……. it was so yummy!!! 🙂
I also made your chocolate bars, they were incredible too! I added some chopped almonds & coconut on top. I have to cut out sugar & gluten and a whole bunch of other stuff… Thank you Katie for these delicious goodies 🙂
Hi Katie,
I’m making these for a dinner party this weekend! Do you think I can freeze the fudge in ice cube containers and them pop them out when they’re ready to thaw?
Yes, I don’t see why not!
I tried this, and it took a good three hours in the freezer for it to set, then I only tasted banana with a coconut aftertaste. I put a bunch extra cocoa in, but it didn’t work… I think I need a vitamixer or some store bought coconut butter, I tried to make mine in a blender with a little milk.
Did you make sure the coconut butter was liquid first?
Also, some people need the optional sweetener (especially if you don’t like bitter chocolate lol).
Wait, also… what kind of coconut butter did you use if not storebought?
I figured it out after reading other comments. I tried to make my own coconut butter, but it didn’t work because I had sweetened coconut(I didn’t know there was a difference at the time).
I dont like banana’s- can you taste the banana or is there something else I could use?
https://lett-trim.today/2011/03/07/you-gotta-try-this/%3C/a%3E%3Cbr /> Try this one. It’s my favorite!
I am thinking about bringing this to my friend’s house because since I am vegan, I can’t ever have the treats they serve. SO, my friends love fudge, do I was gonna bring this and see how they like it (hopefully theY will be surprised it is sugar free!) but since I have NOTHING coconut whatsoever, I was wondering if there is anything else I could use in place that is generally kept around the house. Thanks!