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 Katie, Tried out the fudge yesterday. It came out awesome. Kuddos to you!!!
Its me again!
This one looks unbelievable too. JEEEEPERS! you’re amazing!
but, I just have one little question that may be dumb: the quantities you are picturing do not seem to match up with the recipe measurements…. so your recipes are just for single servings? is that how it works? do you ever post the measurements for a full pan of magnificence? to save us mathematically phobic people the trouble?
or are you just magic? well…obviously this site is proof of your magic powers… but are you THAT magic? 😛
thanks!
Hi Katie! I’ve made this a few times now (I even just did a layered fudge with one of chocolate and one of the regular- YUM) and I was planning on giving some fudge as gifts this year. I was wondering if (once it’s solidified) the fudge needs to be kept in the refrigerator or freezer? I’m in college so space is limited and I just want to make sure I can accommodate if I have to 🙂
It depends… if your coconut butter is solid at room temp, the fudge will stay solid too.
But if your coconut butter is liquid at room temp, it means the outside air temperature is too hot for the fudge to stay out and not melt.
To be safe, I’d probably keep it in the fridge.
Another amazing recipe from CCK. I made a tiny batch just to trial it and gave some to hubby and flatmate. They both got mad at me for not making a quadruple times the amount (I was too). Once again, you have excelled yourself Katie. So talented!
This is again, one of my favorite recipes! I make so much of these raw and vegan dessert items from your blog that my friends are wondering if I’ve actually turned Vegan! Though the idea is tempting…
LOL! I have the same thing happen sometimes when I bring a raw dessert to share… people ask if I’m a raw foodist now. Nope, but I sure do love raw desserts!
I was wondering if there is a substitute for the banana? I am allergic, and I don’t think it’s worth the pain for a bit of fudge… 🙁
https://lett-trim.today/2011/03/07/you-gotta-try-this/%3C/a%3E%3Cbr /> Try this one. It’s my favorite :).
I will give that a try… do you think applesauce would work? Would I need to strain off some of the liquid? hmmmmm
I do not like artificial sugar nor do I like stevia. So I try other things and among the most used are fructose (much sweeter than regular sugar so I need much less, agave and maple sirup (love the flavor). With these I have the sweet taste I like and need 🙂
Only 46.6 calories if cut up into 10 squares 🙂
I loved adding maple sugar to my fudge, for the flavor and not the sweetness. I figure it works out pretty well though because it has way less sugar than real sugar and is completely natural! I never use artificial sweeteners, and rarely sugar, because it all spikes my blood sugar and I have hypoglycemia. I read in some magazine that the body processes all sweets the same, so I make sure to just have one little chocolate every day and a whole (serving size and no more) dessert on the weekends. I have learned that sometimes when I think I want sweet foods, bitter foods hit the spot if not as well then better. That`s why I sprinkle 100% cocoa on some of my savory dishes like it was paprika or cinnamon. It makes you feel good like any chocolate, without the guilt.
Yumm. I don’t have coconut butter around and making the coconut butter from the shredded didn’t work for me, never became buttery consistency. So, my cheap & easy version was replacing the cocoa powder and coconut butter with 2 oz of unsweetened baker’s chocolate-worked great! Chocolate also has good fat in it and this tasted so rich. I still needed to add about a Tbsp agave.
I decided to calculate out the calories and even with the 1 Tbsp agave in this version, it’s still only ~90 calories for a 30 g serving, because the baker’s chocolate has less calories than the coconut butter and cocoa powder were adding previously (280 calories for baker’s chocolate plus 60 for the agave versus 370 for the coconut butter plus 60 for the cocoa powder). The chocolate weighs less than the coconut butter which is why the calories per gram is the same.