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 just realised I posted the same comment twice
The mix is really delicious but they would never completely harden for me. We ate it like a mousse but any suggestions? I put it in the fridge for several hours then the freezer for half an hour. Thanks!
Just sounds like you need to freeze it longer is all. Easy solution 😉
Hi, I can’t wait to try this recipe as I’m a massive Fudge fan. Can I use Stevia liquid ? if so, how many drops would you recommend ? My Stevia liquid is 3-4 drops=1 Tsp of Sugar. Also, would you say this is a low carb treat ? I’m on a low carb diet right now.
Thanks. Bret UK
Just a quick question… I have kids allergic to bananas… Any ideas what I could sub?
A banana-free option is listed right there in the post.
oh my goodness these look so good, I am always on the look out for healthy recipes this looks great. Its hard to believe its sugar free. I cant wait to make them, perfect for when I want something sweet. Thanks for sharing.
I’m just seeing this fudge now, so I have to try making it….Thank you!!
At risk of sounding like a whiner, am I the only vegan allergic to soy and coconut? I was glad to see so many non-soy options when I first became vegan, but now I am so sad that everything has coconut in it. Is coconut high in vits and minerals or something that is really good for a lot of people, is that why it seems like it’s everywhere lately? Someone even told me to feed it to my cats *and* put it on a flea bite 🙂
Well, you have so many wonderful recipes here, I’ll surely find one that will work. I drool over every photo!
Just the best recipes you would ever want.
WONDERING… about other bulking foods for sugar free fudge…zuchinni? pumpkin? anything else I can use? MUST be low carb and sugar free…
Hi, Katie! Just want to share on here that I’ve had great success with this recipe using a mix of 50% coconut oil & 50% coconut flour (finely ground) in place of the coconut butter, in hopes it will be of some help to others who don’t have the equipment to make their own. Will be experimenting soon with a mix of only 25% oil, as I suspect I don’t need 50%, and I will report back on how that worked out when I do. Wonderful recipe, by the way. Thanks so much for all you share!