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 made this yesterday and it is simply delicious. Katie, how did you get yours to harden so nicely? Mine doesn’t hold its shape, even though it was in the freezer for several hours. Should I add more coconut butter? Also, would this taste good with coconut oil? Thanks!
Freeze it, and keep it frozen. Coconut butter melts when warm.
What did you use as a sweetner? Sugar? Honey? Mollasses? What?
I actually just like the banana. But molasses or another liquid sweetener (maple syrup, agave, etc.) would be fine. Or stevia or powdered sugar would work as well.
lol @ not sugar free
She stated 80 grams of banana which actually supplies just 10 grams of sugar. This recipe makes 15 pieces of fudge so the banana supplies LESS than 1 gram of sugar per piece.
As for the coconut butter is LESS than 1/2 a gram of sugar.
So yep a WHOPPING 1.5 grams of sugar lol
Sugar Free is always a plus in my book. I definitely would like to try this one. 🙂
How much powdered sugar should I put in? Or how much honey? I have a bit of a sweet tooth… hihi 😀
Yum! I love banana and chocolate! I didn’t have coconut butter so I used a few tablespoons of PB instead! It is the bomb diggity! Not too sweet, but richly chocolate!
Just made this and it’s AMAZING!!!! Just got a vitamix too, and I’m totally in love with it. I went to a friend’s house this morning to get her to help me make coconut butter with her machine, and fell it love with it. So I’m getting inspired to make more of your delicious recipes that call for a blender.
what is the calorie count? thanks!
Can you use coconut cream instead of coconut butter? I’d love to make try this recipe, but don’t want to have to go shopping for ingredients I don’t have
Hiya!
Um . . . what if you’re allergic to coconut? Not in the “rush me to the hospital, I can’t breathe” way, but the “rush me to the hospital, my appendix is going to explode” way. No idea why it makes my appendix swell. Anywho, I can’t have coconut flesh, and I admit, I’ve not tried coconut oil or milk, for obvious reasons. Is there something I can use as a substitute? Thanks!
This looks so good! Do you measure the coconut butter before or after it is melted?
After is better.
Hate to burst your bubble…but powdered sugar and maple syrup ARE sugar! Your body will still process these as sugar, they are still glucose, if a person is diabetic they cannot eat these, they are still sugar!!!
You cannot post these items as being SUGAR-FREE when they include SUGAR!!!
Sugar packs 4kcals/gram it is not calorie free. Sorry, just saying so does not make it so. If it did, I would be small enough to dangle from a key chain by now. Alas, it is not so…..
Sorry Carolyn, but you really need to go back and read the recipe more carefully.
Can you just use regular butter for this recipe instead of coconut butter? And is the taste going to be a super bitter chocolate taste? I’m not a fan of really bitter chocolate…and I am not planning on using the banana because of its high sugar content. But I don’t mind using real butter if u think that will work…also, if it is going to be really bitter, is there anything I can add to take the edge off the bitterness??? Please advise, I’m craving chocolate so bad!!!!
Well I tried sorting through comments for an answer to my question, but I am afraid I may be gone before I finish!
I have made this recipe twice now and both my husband and I LOVE it. It is DELICIOUS. I use a little bit of coconut sugar and a little bit of maple syrup to sweeten it. Though the banana doesn’t overpower the fudge flavor, I definitely taste it, and would not recommend adding banana if you don’t like the flavor of banana. We do, though, so it works perfectly for us. What a treat!
This might be a dumb question, but is coconut oil the same as coconut butter? If not, what’s the difference? Can you sub one for the other??
Nope. Not the same. One is like the consistency of peanut butter and the other would be like peanut oil.