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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Hi! I’m super excited to try this fudge! I was wondering if you could tell me how many calories are in the entire batch! Thanks!
-Amanda
Hey Katie! Can I use coconut oil instead? Or should I go buy some coconut butter…?
I was so excited to click on this recipe then to find out it has items such as “powdered sugar, or even a liquid sweetener such as pure maple syrup” in it? I am diabetic and none of this will work. How is powdered sugar or maple syrup better? Can you please explain your thought process?
It very clearly lists stevia as a sugar-free option in the recipe.
Does the fudge have to be in the freezer or can you store it in a sealed jar?
Coconut butter melts when not cold. At the very least, it should be fridged.
Hi Katie,
Can’t wait to make all versions of these! My mother-in-law is diabetic, so maybe this is something she could enjoy. One question… will these hold up at room temp, or do they need to be kept in the fridge?
Thanks!
Fridge or freezer is best.
Thanks!
Thank you for this recipe! I altered it a bit for my dietary needs. They turned out so RICH, delicious, and were great with a tall glass of ice-cold almond milk.
My altered ingredients:
-1/2 cup Coconut Manna (melted)
-I can’t eat bananas; so, 2/3 cup more Coconut Manna (melted)
-1/8 tsp salt
-pure powder stevia to taste (about 1/8 tsp)
-1/4 cup carob powder
-1/8 cup cacao nibs
-1/2 tsp alcohol and sugar-free vanilla flavoring
I added all the ingredients together in my food processor: same as recipe. The cacao nibs break down a little in the processor and taste like awesome, tiny chocolate chips in the fudge. SO GOOD!
My diet is so limiting; so, these will be great to have on hand! Thanks again.
There is a girl on pintrest who uses xylose , a wood sugar that our body doesn’t use as energy and barely registers on the glycemic index and doesn’t cause tooth decay. It is used by Americans go make xylitol but that is a sugar alcohol that can make run to the bathroom.xylose is only available at Korean grocery stores , its tastes just like sucrose (table sugar) but is so much better for you.I use it as a substitute for e everything sweet. Best part our body only uses one third the calories, so a gallon of sweet tea with one cup of regular sugar has 720 calories, has only a third, with no aftertaste at all! The brand name is beksul but you have to look for xylose sugar , I wish they had other xylose based products
So, how do you get rid of that awful stevia after taste?
I just made this fudge recipe and was hit with stevia right out of the gate.
See Katie’s Recipe FAQ page for her stevia recommendations. Not all brands are created equal when it comes to stevia.
Is it possible to replace the coconut butter with coconut oil?
Could you sub the coconut butter for coconut oil?