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 recently read that coconut butter, oil ad flour are unhealthy. That much fat is not healthy, either. I use Splenda in everything and have never had a tummy issue. The others taste chemically to me. Bananas raise my blood sugar so I avoid it. I bought some sugar free fudge online and it was excellent.
bummed. I’ve had this recipe pinned for a long time, but when I tried it, it didn’t taste like chocolate. You could taste the banana and it’s not bad, but doesn’t taste at all like chocolate fudge. I followed the recipe perfectly. No substitutions or mismeasurements.
This is one of my all time favorite recipes on Katie’s site so I think it is just a question of different people having different taste buds. I don’t think it tastes like banana at all! But you can always make the “no banana” version to be 100% sure it can’t have any banana flavor whatsoever. Hope that helps!
Just made this and it came out great though I am very glad I tasted and adjusted along the way. Maple syrup of course is sugar, almost pure sugar. I used at least twice that amount of cacao, maybe a bit more and no added sweetener at all since the banana is very sweet. Spooned it into ice cube tray to chill to make “bite sized” servings. A grand treat!
I love your idea to use an ice cube tray. Also for sugar-free, just use the stevia option. I prefer maple syrup in general to stevia because it seems more natural to me, but you are right that it is still sugar.
We tried it with 2 different recipes. Yours and Rosey Rocky Road. It tastes great! we haven’t hardened it yet but while making it we found it tastes better with a little butter added!
See basically its not “sugar-free” becoz the honey even thou is “natural sugar” is again sugar. Sugar-free is when you don`t have honey, glucose-fructose syrup , corn stash or white all purpose flour. In everything that we eat there`s basically sugar * even in the
milk or yogurt. If you see the packaging (remember that these is the sugar per 100 grams and that`s the “as much as the company wants you to think there is”.
The honey or maple syrup is optional in the recipe.
Honey or Maple syrup has sugar. This is not “sugar free.”
Honey or maple syrup are optional, and there is indeed a sugar free option listed in the recipe.
How many servings does this recipe make? I saw that 18 grams = 56 calories, but I wanted to know how many pieces to cut the fudge into.
If I don’t have coconut butter what can I use as a substitute?
I would recommend buying coconut butter, because it makes up the bulk of this recipe so subbing something else would be a different recipe entirely. Katie recommends buying it online from iherb because it is MUCH less expensive than the ones sold in stores: https://www.iherb.com/pr/Artisana-Organics-Raw-Coconut-Butter-14-oz-397-g/64991?rcode=KAT9868
Jason
Could one make this without a food processor?
Texture would change, but I don’t see why not!