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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Loved your sugar free fudge! I made another version tonight using unsweetened dark chocolate cocoa powder and 1/2 teaspoon of Orange extract instead of the vanilla. I am seeing if I can find versions that totally mask the banana flavor. I am going to be adventurous and substitute avocado for the banana next time. My coworkers will be my guinea pigs so I will let you know what they think!
This was really good! I would definitely make it again, but next time I would at least double the amount of ingredients – this didn’t make a big enough batch. Thanks for posting this!
what is your favorite low calorie chocholite dish you have made?
I don’t know about calorie-wise, but some of my favorites are the chocolate bar pie, chocolate fudge babies (or the brownie larabars), chocolate pb cookies, etc.
You always state “sweetener to taste” – how many NuNaturals drops would you put in this? I know it should be to taste, but some guidelines of what you did would be so helpful for those of us starting out with this stuff!
Thanks!
I just made this… so hopefully it will come out of the fridge in a few hours as delicious as it looks!!! Yumm! Thanks again Katie x
Is there any way you can post the calorie counts for more of your recipes? Especially this one and the coconut milk “frosting” one….
OMG!! I think all the recipes here are absolutely decicious. I am going to go on a mission and try them ALL!! Finally a sight that is gluten free and on the heathy side of things without losing all the flavor and deliciousness that everyone loves.
Powdered sugar is still sugar…… LOL Sugar free?
I tried this recipe with the extra coconut butter in place of the banana. I couldn’t make it work, and I’m wondering if it’s because my coconut butter wasn’t any good. I used store bought from Trader Joe’s, not homemade. This is the first time I’ve ever used coconut butter, so I don’t have anything to compare it to. Basically, the texture of the fudge was kind of gritty and dry, even after I added more honey (and then some applesauce, because why not?) I tasted the coconut butter alone, and it was sort of gritty, too, and not sweet at all. Is that how it’s supposed to be? I made sure to melt it before I used it, and it LOOKED smooth. It just doesn’t feel smooth on the tongue.
Did you use coconut oil? I don’t think TJ’s sells coconut butter… the one by me doesn’t, anyway :-?.
Hey there
Sounds like a great recipe except it doesn’t say how much “sugar” to use. I don’t eat sugar so i was wondering if u experimented with stevia (the green powder) or drops and how much you would recommend. I so appreciate your advice. Thanks. Or if you haven’t used stevia how many medjool dates do u think? Thank you