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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Am I missing the nutritional info somewhere??? I’m counting calories so need to know…..
I was craving fudge last night and this popped up as a vegan options. SO good!! Thanks Katie! <3
My husband is diabetic and I bake with sugar substiutes. What is the big deal. I have a hundeds of recipes that are sugar free, and can’t tell the difference. As a matter of fact, the best ready made cake mix I have ever baked and eat is Pillsbury sugar free, and they have the icing also.
I can’t tell my baked good have sugar substitue in them. I don’t like diet drinks though, can’t stand them.
By the way, there are different kinds of Spenda. Use only the granulated kind. 1tsp. Splenda=1 tsp real sugar. It taste the same also.
I finally made this… and I’m disappointed. 🙁 The taste is like I mixed coconut flour with some liquid and chocolate powder. The texture is kind of grainy… I used coconut manna assuming that it is the same thing as coconut butter, was I wrong? Hmmm…
Hi Katie, I just made these today and they’re very good. At first, I hesitated a bit to make these since I never had fudge before. I know, i’m weird but I am not a big fan of very sweet sweets so I never got the chance to eat one. They looked too sweet. However, I loved this! I didn’t add any additional sweetener since I think that bananas are sweet enough. I shared them with my family and they loved it too. My dad isn’t a big coconut fan but he couldn’t tell there was coconut butter in there. All he could taste was the chocolate and banana.
I was disappointed to click through and find that this recipe is not sugar-free. A large over-ripe banana can have as much as 40 grams of sugar, and coconut butter contains sugars too. Drives me nuts when people say that “natural source” (i.e. from fruit, agave, honey) sugars don’t count. Metabollically, they act the same as refined white table sugar and are just as bad for you.
Personally, I’d rather have xylitol. It’s from a natural source – birch trees. And is no more refined than regular sugar, but won’t cause insulin spikes and doesn’t have that fakey-chemical taste. It does well in baking too.
https://lett-trim.today/2011/01/31/sugar-free-chocolate-fudge/#comment-726448%3C/a%3E%3C/p%3E
I just made these- I do agree with the previous posting, a banana still has a lot of sugar and the coconut butter has some amount as well. I do find this recipe to be pretty sweet, as I don’t regularly eat sugar or high sugar fruits (like bananas). Still, it was fun to make my own coconut butter and use that.
I find xylitol and stevia to be digestion nightmares; even though stevia comes from natural source (leaves) it is a concentrated food, and I can’t handle it! ANYWAY, these are a creative spin on “sugar free”, they taste good, and are a rare treat. One way to help anytime you indulge in something like this is to eat some fermented veggies, they help to “eat” the sugar in your system. (check out the Body Ecology Diet if interested in making your own fermented veggies).
https://lett-trim.today/2011/01/31/sugar-free-chocolate-fudge/#comment-726448%3C/a%3E.%3C/p%3E
I have made butterscotch, pb, chocolate, and chocolate mint fudges. I am going to try this too. A lot of my family are diabetic so I hope this helps.