Sugar-Free.
When I hear those words, I 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. But after a few months of awful tummy aches, we determined Sweet-n-Low didn’t like me very much. Eh, the feeling is mutual; to me, foods with fake sugars taste… well, fake.
But this chocolate fudge has no fake sugar.
It only has real, quality ingredients. Perhaps that is why it tastes so amazingly rich and sinful.
Remember my Good Girl Vegan Fudge?
It just crossed over to the dark side. But you’ll find no Darth Vaders lurking here. Nope, in my little world of chocolate, everything is turned upside down, and dark equals light.
Naughty Girl Vegan Fudge
- 4 tablespoons Artisana coconut butter (or homemade)
- 1/2 a large, very-ripe banana (80g)
- 1/4 tsp cinnamon
- scant 1/16th tsp salt
- You can add sweetener, if desired
- 2T (or more!) cocoa powder
Make up a batch of Naughty Girl Butter (recipe linked, and also shown above for convenience). Then smooth it into a container. (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 if you’re an impatient mamacita. You can freeze it for longer periods of time, but just be sure to thaw for at least 20 minutes prior to eating. This also can make a delicious raw chocolate pie! As for added sweetener: I really like the subtle sweetness from the banana (and I add a little extra cocoa to mine). But some of my testers (friends) liked this fudge best with a little agave or stevia. Don’t go over 1/4 cup agave, or it’ll change the texture.
Don’t forget the yummy variations:
Mint-Chocolate, Chocolate Peanut Butter, Cookie Dough… there are so many I still want to try!
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Question of the Day:
Do you use Splenda? Or foods with artificial sweeteners?
If you’re interested (or bored!), I wrote a long post: My thoughts on Sugars.
{ 155 comments… read them below or add one }
Yum!
I have to admit that when you first posted the Good Girl fudge, I wrote it off because I’m trying to lose weight, and sugar free or not, it’s still fudge! But then, after seeing your peanut butter version the next day, I caved. And ohmygosh I am glad I did!
I ate a huge piece (way bigger than normal fudge) for 100 CALORIES!!!
And it took a long time to eat it. I savored every bite, and it melted on my tongue. For those of us trying to lose weight, I gotta tell you, we don’t get to have that enjoyment from eating something so delicious very often.
I made the regular version, but now I’m so excited to try the chocolate! Everything’s better in chocolate, right?
oh ok, you sold me on it. i am so going to have to try this now! and by now, i mean today!
+1
I’m on this now, too.
I’ve got an unopened jar of coconut butter calling my name (it’s still unopened ’cause once I open it, all bets are off!)
Katie! I love you, my sugar-free friend!!!! We need more sugar-free recipes in the world
And, of course, you know my thoughts on sweeteners-blech! and dido for the artificial ones….just stick to REAL food
How about pistachio fudge? If you’re a fan….
YUM! Making this soon.
Interesting question, I’ll be keen to see what others post! When I was restricting my calorie intake a few years back, anything labelled ‘low fat’ or ‘sugar free’ found its way into my diet even if it was made of refined and processed EVERYTHING! I drank so much diet coke and similar stuff that I started getting shaky, headaches, etc. It’s really, really, really, bad in my opinion! Having said that, I am certifiably addicted to Pepsi Max (which has aspartame in it). I only drink it maybe 2 x week but am trying to cut it out altogether. I think some sweeteners are better than others but for me, aspartame is the one that scares me the most. Can you believe I used to put nearly a whole tbsp of splenda/similar on my oatmeal? GROSS!
Interesting about the headaches. I never got headaches from too many artificial sweeteners, but I DID experience an increase in appetite for sweetener. So just like you, I was not able to taste sweetness like a normal person would. I’d need many, many packs of splenda in my foods, an embarrassing amount, before it tasted sweet to me. And then I’d STILL have a craving for sugary foods like baked goods, so in the end I’d ended up eating MORE sugar/calories than I would’ve without using the artificial sweeteners! In other words, I am very wary of the stuff now.
i sometimes use fake sweeteners. bad, i know. but for someone who’s still working on her eating issues, sometimes i fall into the trap of thinking the lower calorie sugar-free syrup is better for me that pure maple stuff. i’m working on it, and sometimes i’m able to eat a little of the real stuff. but i’m still sometimes a slave to the fake sugars.
No Splenda for me. I like REAL sugar
And I didn’t think it was possible for anything to look more delicious than the vanilla version! Oh how wrong I was!
I definitely want to make this with PB
I’ve been meaning to try the chocolate raspberry fudge version we talked about. Thanks for the reminder! I’ll let you know how it goes
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I’ve already made peppermint fudge (the “good girl” recipe with peppermint extract), and it was AWESOME!
I’m with you, Katie, fake sweeteners just taste fake! My dad can drink diet Coke like there’s no tomorrow to me it is just disgusting! I actually don’t use sugar in many things, though I love honey in oatmeal and naturally sweet fruits (fresh and dried!).
During my eating disorder I avoided sugar like the plague and loaded up on artificial chemical laden substitutes (seriously, 12 packs went into ONE cup of tea). It took me ages to wean off of that crap, especially since I bought only Light versions of anything too. Going vegan actually helped tremendously with this, nit much vegan light stuff over here
I am so thankful to know I’m not the only one! Seriously, that’s about the amount I would use in tea, too! Ten for one cup, sometimes more
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oh my gosh, this looks so good!!!
Oh excellent, my jaw dropped open whilst reading today’s post. Really. I’ll be making a huge batch and bringing it to ballet class with me today to share. Yum!
Anyway, no fake sugars here for us. I tried some muffins made with splenda once and I got such a bad headache I was stuck in bed for the rest of the day. Not fun. We much prefer the natural sweetness of maple syrup, medjool dates, and fruit.
And you’ll be pleased to know that temperatures here have returned to their regularly scheduled -31C/-24F this morning. Brrr… We ran inside a school this morning. Not kidding: up the stairs, down the corridor, down the stairs, loop around the hallways, and repeat 9 more times. It was fun; way better than a track or treadmill.
Yesterday, it was 75 (F) here. I ran in shorts! Tomorrow, it’ll be 30, with snow. Make up your mind, Texas!!
P.S. I love how we share weather stories
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Yum! I don’t use a lot of sweetener…..sometimes, but usually I like the real deal or honey just because I’d rather have a few more calories in something than consume tons of artificial crap. =P
I strive to sweeten my baked goods unprocessed sweeteners, like fruit, agave, honey, molasses; none of that artificial stuff.
Yum!!! I can’t wait to try these. Hehe, I always loved Darth Vader. 
bah!! i was on a serious chocolate kick last night and really should have just made your vegan fudge, i totally forgot! oh well theres always tonight
i do NOT use splenda, stevia and raw honey are my sweeteners of choice, and organic sugar in baking!
Hehe I’m always on a chocolate kick
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definitely not a fan of added sweeteners– the more natural, the more decadent and the happier my body is! i’ve found that dark choc cocoa with a a combo of fruits makes things sweet and delicious!
great recipe katie
I still use sugar-free syrup, but that’s about it.
Gosh, I love your chocolate-covered blog. Every time a chocolate craving hits, and they often hit, I know just where to run
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I don’t use artificial sweeteners. I enjoy small amounts of the real stuff: molasses, maple syrup, agave, and yes, table sugar. Everything in moderation!
I have cut my sugar consumption so drastically anyway that fake sugars really aren’t necessary in my life; a little pure maple syrup or honey goes a long way! Plus, I love stevia so if I need something sweetened and don’t wanna use sugar I’m all over that stuff!
Ahhh fudge!! A girl after my own heart:)
I love stevia, but that isn’t artificial in any sense so I guess that doesn’t really count:)
Fake sugar makes my stomach ache, too! Plus, it skeeves me out–I don’t know a ton about it, but I feel like it cannot be good for anyone. I love regular sugar in all its lovely forms.
I don’t really like the artificial stuff, but if I’m out at a restaurant and having a cup of coffee, sometimes I’ll add in some splenda out of habit. I don’t know why, I just do. I doubt the tiny bit will have any negative effect on me, as I don’t use it at home.
I love this variation Katie! I think I might go carob (love me some carob). Great way to cut the fat a bit, since as mentioned, I would eat the whole batch otherwise, and my tummy can’t handle 1/4 cup of coconut butter at once! We’ll leave that to HEAB
Yeah, sometimes I don’t feel too hot if I eat too much coconut butter at once… is it the fat? I always assumed it was just an overload of coconut. Interesting!
I think it is the fat, as I noticed when I have other really high fat meals (that is the fat is a really high percentage of what I eat – like these yummer fudge bites) that my tummy doesn’t like me much. I’m thinking perhaps like sugars, fat needs some balance to digest well? At least for some of us anyway! I was reading some writing by a doctor and he was actually saying that they have found some distinct differences in humans … some thrive on high carbohydrate, some on high protein, and some on high fat … mostly likely from the cultures we are descendent from. Anyway, I paraphrase, but it was interesting research.
That really seems to make sense! It would definitely explain why some of us crave more protein-rich foods while others (me!) crave carbs carbs carbs! lol but maybe that also has to do with activity… I’m a runner, so I’m conditioned to think I need carbs. Body builders are conditioned to think “Protein.”
This looks AWESOME…I might have to make
I have some coconut butter at the moment, so yah, here’s a good use for it!
And NOPE, no Splenda!!! It does NOT NOT NOT agree with me
Bad tummy problems when I eat it. In fact, I struggles with tummy problems on and off for over a YEAR – tried elimination diets, so much research, thought food allergies or something… nothing worked. I stumbled across some online articles that said some people have tummy issues with sucralose, and the symptoms matched mine! I cut it out completely and BAM no more problems! It’s amazing. And now, if I have any, I know right away, the tummy tells me. It’s nuts.
In a pinch, if I’m thirsty with no other options, I WILL have a diet soda (can’t have all the real sugar/corn syrup/whatever they use -OMG sick), with NutraSweet or whatever, but I haven’t noticed tummy problems with that one (YET!)…
At home, I sweeten almost exclusively with stevia, though occasionally I’ll use agave or date or coconut crystals (for baking). In my coffee, oatmeal, smoothies, etc.. always Stevia
When I was a kid I used to eat packets of sugar when we were out to eat (I know, right? but come on, who didn’t do that…) and one time I grabbed a packet of Sweet n Low by accident. My mom slapped my hand and shrieked “DON’T TOUCH THAT, THAT’S POISON!” Ever since, I’ve been diverted from fake sweeteners. And they do taste totally fake. I’d just rather have the real stuff. Of course, I prefer unsweetened teas and coffees anyway.
LOL are you serious? I used to like the little packets of jam… they were so cute. Oh, and I always wanted to start a sweet-n-low collection after seeing a certain episode of Friends, where the grandma had a sweet-n-low collection. Ok, I’m weird.
Hey chica, what’d you mix it in? Your bullet?
Yup, but if you get the banana soft enough, you don’t actually even need a blender! You can fork mash!
Mmmmmm Yummers! I have it in the fridge to harden while I’m at work! Made a variation though… based on your recipe, will let you know what happens!!!!!! I’m so excited!
Ooo me too! hehe
Great post. I too am weary of artificial sweeteners. Thanks for the pictures and recipe and all flavor variations, too! You’re truly talented at coming up with healthy, decadent recipes. Keep them coming, please!
I am making your fudge for our super bowl party at work! I think I’ll make the regular flavor since not everyone loves dark chocolate.
I think when you stop eating a lot of processed foods with added sugar and salt, the natural sweetness in foods tastes stronger. For example,I used to love regular peanut butter but now it tastes too sweet to me so I have to get the kind made from just peanuts.
Ooo let me know what people think!! And also, did you see my comment a few days ago? I wanted to thank you for your sweet post on your blog, but it won’t let me comment
. But I did see it and was so honored!
ok.. confession: i do love sf syrup.. but im trying to keep that to a minimum!!! tHIS IS BANGIN!
just wondering if i missed something? i never noticed where you posted the winners of the coconut butter and stevia giveaways.. where can i find that?
Hi k,
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The contest just ended a few days ago, and I haven’t had time to finish choosing winners/posting about it. It’ll be up this week
I rarely use sugar, but when I do I go for the real stuff!
Lovin’ this post Katie!! This sinless fudge is amazing
I just made this! Best fudge ever, hands down! Vegan or otherwise
. I added about a T of agave to the mixture, and it really did resemble real fudge! Thanks a ton for a great recipe 
.
I think this needs to be at my superbowl party on Sunday. haha
ick, i hate that chemical-y fake sugars! i’m not a fan of real sugar either. i’ve been using mostly fruits and stevia to sweeten my food. i use brown rice syrup quite a bit too.
i made this fudge already by the way, and it is AMAZING!!
Aww Elle, I’m so so excited you made it!!
I do’t think I’ve ever tried brown rice syrup… it sounds fun!
That looks great, Katie! And I love the title you gave it
I can only imagine your search term finds with that name. lol
I do use Splenda. Yes, I admit, I do. I also use stevia, white and brown sugar, agave, maple, lucama, succanat..you name it, I cook with it. There are certain times where certain things give just the RIGHT texture or sweetness or desired result in cooking, baking, or uncooking…so I choose based on need/recipe.
Hehe you’re so much fun… I think your motto should be, “I’ve never met a food I didn’t like.”
I used to have an unhealthy fixation with fake sugars – five Splendas in each of my six daily cups of coffee. I eventually linked my chemical sweetness OD to excessive gas, and while, sadly, that was not enough to make me give them up, my concern over potential damages to my prospective children proved a solid enough reason. No more fake sugar here (and I’m less gassy – score!)
I was addicted to splenda and sweet & low. But I had horrible belly aches and bloating! I recently detoxed from sweeteners which was actually pretty hard, and went with out any sugar substitutes (I don’t do sugar either) but I just go some stevia but its not agree to well with my tummy either. I’m okay as long as I only have one packet a day with my chia tea with a splash of almond milk (yum!) but it was so expensive I really don’t want to just through it out.
I am making some of that fudge once I get the ingredients!
*throw it out rather, haha.
hey emma, thanks for posting this. with all the hoopla surrounding stevia in the blogworld, i always assumed i was the only one who it didn’t sit well with. i’m really glad to know its not just me
. oh, and i also had a hard time with aritficial sweeteners and detoxed. i could’ve written your exact comment! 
Artificial sweetners taste funny to me, and they give me headaches. I need real food lol.
wahhhhhh this sounds AMAZEBALLS!!!! And yet of course, here I am, with three hours left at work.. all I want to do is try this recipe!!!! I need to start only reading your blogs when I am at home and have access to my kitchen, LOL!
I’m a stevia gal. Once I found the NuNaturals brand (that doesn’t taste like aspartame to me like all the other stevia does!) I was set. I bake with it, etc.
If I had to only pick between sugar/agave/brown rice syrup or artificial stuff, I do the real deal every time. I’d rather have a few more calories than a carcinogenic, animal tested unfood. Blech.
Oh my, this looks amazing!
I’m looking for sugar-free treats – this is awesome!
Stevia is pretty much the only non-traditional sweetener I will use, but if I have nothing but Splenda or regular sugar there I will usually just grab Splenda, but that is for un-related reasons.
Word! This looks SO good! Making this today!
Bookmarking this and getting my hands on some coconut butter ASAP!
Fake sweeteners totally skeeve me out. I have a friend (a non-vegan one) who avoids all sugar, but he’s all about the Splenda. I’ve tried over and over to convince him that real sugar is better for him than that nasty crap. But alas, he will not listen.
I MUST make your fudge asap!
Kattiee!! Open up a sugar-free raw bakery
You could totally do it. I’d eat there every meal. Snacks, too. Fudge makes a good breakfast, right?
Problem is, if I open a bakery, I’d eat all the chocolate merchandise and therefore go out of business
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I have some Artisana coconut butter on the way to me. I am literally SO excited I don’t think I’ll be able to sleep. I will ATTACK your yummy coconut butter recipes like there is no tomorrow, starting with this!
Ohmigosh yay! I’m so excited to see how you like it!
I hate fake sweeteners! Not only do they taste nasty, but the chemicals in them can’t be healthy. Give me some real/natural sugar over the fake stuff any day!
Your fudge looks fabulous! You’re so creative
Just say NO to artificial sweetners! These look amazing!!
YUMMY!!!! Love this recipe
Thanks for bringing up artificial sweeteners. I don’t eat them because they make me sick. I used to eat Sorbital all the time and every night my stomach would be so bloated that I looked 6 months pregnant, so I quit cold turkey and my stomach aches stopped almost immediately!
Same with me!
That stuff is bad news to tummies!
scrum-diddly-um! xoxo
katie,
i LOVE this idea. Sugar doesn’t sit well on my stomach and i try not to use too many chemicals. I can’t wait to try this out!!!
I’ve tried Splenda a few times mostly out of curiosity (and unfortunately I can’t stomach sugar very well), and every single time I got an awful headache. If I want sugar, I want a little bit of the real thing, not a fake wannabe version of it that’s gonna mess up my insides.
& that fudge looks amazing! More reason for me to go bug my mom about getting some coconut butter!
This looks yum-licious!!!
I can’t wait to try it! I too am skeptical about the words “sugar free,” because that always means fake sweetener. And ick… But, at least I know how to sweeten the natural way (although I am not one for super sweet things).
Yummmmyyyy!
Lotsa love chica!
Aly
I bet that fudge is plenty sweet–coconut butter tastes so enticingly sugary to me:)
Other than maple syrup and agave, stevia is the only sweetener I use.
Looking yummy like always!
I try to avoid all artificial sweeteners, except today in the cold medicine aisle I was so overwhelmed by all the choices I ended up getting cough syrup with it– blech. I’ve started buying organic white sugar for baking because since it is more expensive I am more conscious about how much I use!
Yeeeck to artificial sweeteners! Not that i have a big sweet tooth to begin with, but if I want some sweetness I’ll just use stevia, maple syrup, or (gasp) sugar. I don’t know, I’m not a calorie counter, but is it really the negligible extra calories in real sugar or syrup that cause weight gain, or is it just too many processed foods?
By the way – I made a variation of your healthy fudge the other night (and gobbled it up before I thought to take a pic). I used the PB variation and added in chopped up super dark chocolate and it was a party in my mouth! And surprisingly a really great pre-run food for me. The banana, coconut, PB and (duh) chocolate are part of a balanced bfast! …and waay better than that Gu gel stuff for in the middle of long marathon training runs.
Thanks!
Aw I’m so excited you tried it!! And lol I tried that Gu stuff once… I think. It was a Clif version. Blech!
I don’t know how in the world I missed this post, but I am SO making that fudge! Oh my goodness!
I hate artificial sweeteners! I can always taste the “fakeness” in them and most of them give me terrible headaches and make me feel like poo! I try to stay on the more natural end of sweeteners…as unrefined and processed as possible, well, except for this week as I have decided to go Sugar Free for 7 days! I always liked a good self challenge!
Ooh let me know what you think if you do make it!
Just made some fudge and licked the spoon- WOW! It tasted like some kind of chocolate cake batter, thick and moist and oh so good..
You truly are the Queen of Healthy Chocolate-Covered Stuff! Going to give a piece of fudge to bf when it’s done in the fridge, without mentioning that it’s a healthy recipe (which always makes him suspicious).
PS. Agree with you on artificial sweeteners– it’s fake fake fake! :/
Hahaha good luck! That’s what I always do to my friends, too. Only AFTER they say they like something do I admit to them that it’s healthy. Of course, by now, they’ve come to be suspicious of me
. But they’ve also learned that healthy can taste good!
Yeah, he’s starting to get suspicious to everything that’s home-made and seemingly unhealthy (“where’s the catch?”), but in most cases he’ll eat it and in some cases he’ll love it! As with the fudge
(Only 1/4 of yesterday’s portion left today). One trick is to serve it before any regular chocolate etc., because it can be supersweet and overshadow the good healthy stuff.
I made this today, it’s so yummy, thanks Katie!
I made my own coconut butter and then sweetened the cocoa fudge with a tbsp of date syrup. Very moreish – I’ve eaten 8 pieces today…might have to store the rest in the freezer to stop me eating a piece each time I go to the fridge!!
You mean I’m not the only one who wants to eat it all straight out of the blender? Thanks for the sweet comment, Lucy; I’m so excited you made it
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Is there anything i can sub for coconut butter? We have absolutely none of that and the closest store that does is a couple hours away… I doubt my parents would drive me there :p
Unrefined coconut oil!
do these end up tasting like coconut? recipe looks great, but i’m not a coconut fan and want to know if I should still try them?
I don’t think they have a coconut taste AT ALL… but have you tried Artisana coconut butter plain? If you don’t like that taste, you probably won’t like this.
Hi Katie,
I recently found your blog and I AM ADDICTED!
However, I am allergic to raw bananas and I noticed that most recipes I am dying to make from your site like this one include raw bananas. Could you tell me a good sub for that?
Thanks!!
Hey Stephanie! Try this: http://chocolatecoveredkatie.com/2011/03/07/you-gotta-try-this/
(You can sub another berry for the raspberries, if you wish)
Awesome! Thanks so much! I am SO inspired right now! I’m going this weekend and may make some healthy treats for my fam to try
Hi Katie,
This recipe looks amazing! How many calories would you estimate each piece would be?
Can’t wait to make these!
Karlie
Hi Karlie,
Each 30g piece will have about 90 calories.
Thanks Katie!
This recipe is a bit like the “chocolate” I have been making for myself while being sugar free. A few weeks ago I ran out of xylitol which I had been previously using, but came up with a way to make it without. I used: 1 c coconut butter (just blended coconut in blender), 2/3 c dates, 1/4 c cocoa (thinking of increasing that!) and 1/4 c peanut butter. Yum!
This looks like such a yummy recipe, I can’t wait to try it!
On the Splenda note, I used to use it all the time up until about a year ago. I was seriously addicted to the stuff. Then I started noticing that I was experiencing some major health problems…my normally skinny, bony feet were puffed up, and ditto with my normally knobby knees. I had MAJOR edema in my legs, my stomach was bloated, I had migraines, my skin was turning yellow, and I was so on the edge all the time, I could have snapped at any person at any time. I was a basket case. To see if it were the Splenda that was doing it to me, I cut it out of my diet completely, cold turkey (which was HARD, considering I was so addicted to it). Three days later, I was back at my normal size. In my opinion, Splenda is some evil, nasty stuff that should be taken off the market. After all…it was “discovered” when they were trying to make a rat poison. Appetizing :p
Ick… I had a similar–although not quite as scary–experience with sweet-n-low when I was a child. I kept getting really bad stomachaches, and now we think it was from the sweet n low I would put in my iced tea because my mom said it dissolved better than sugar. I do not trust those chemical sweeteners AT ALL!
I know! I really like how some commercial “sugar free” products are using stevia as a sweetener. They should replace chemical sweeteners with stevia all together!
They need to make a stevia-sweetened pancake syrup!
Agreed!! There totally needs to be a petition for that!!!
Google Sweet Misery — This is a documentary about aspertame and how it should NOT be on the market. You will never want to eat or drink anything containing aspertame again. There is schientific proof that this stuff is causing brain tumors, MS, etc.
LOL I don’t even need a documentary… my upset stomach will tell me aspartame is bad news!
Yum! This looks delicious and I want to make it right now! I don’t have coconut butter, though – do you think I can substitute vegan butter?
No clue! If you try it, let me know if it works!
I don’t think it was too successful. It didn’t set properly, so I put it in the freezer. When I put it back in the fridge, it became more of a pudding. It also tasted realllllly banana-y, which I don’t think is right either. I might just need to make some coconut butter.
Happy Birthday! 
I’m going to make these tonight, but with date syrup.
I just made this and it is DELISH!!! I think i used a bit too much banana…but not to worry, I just added more cocoa powder…and it’s perfect! Chocolate Pie is next on the list! Yumm!!!
Aww SO glad you liked it!!
I just made a slight variation of this and threw it in the frig to chill. Delicious! My version used Artisana Cocoa Bliss which has some agave in it the only bananas I had were frozen so I used 1/2 of a froz banana. I still wanted it to be a little sweeter so I added two drops of Sweet Leaf Chocolate Raspberry Stevia. Thank you for this recipe. It’s a keeper!!!
Your version sounds really good!!
Oh this recipe looks awesome. I’ve been wanting to try out a vegan, sugar free fudge. I’ll be excited to try this one! Thanks!
You look like a pretty, petite girl. You keep baking stuff like this and you’ll swell up like a sausage in just a couple of months. Then nobody’s going to be interested in chocolate-covered Katie anymore, you know what I’m sayin’?
No no no, you CAN eat the things on my blog and not swell up like a sausage. That’s the whole point of my blog–that EVERYone should be able to enjoy treats. That’s one of the reasons why my recipes are healthier versions of the usual desserts. And I’ve been eating this way for years (and have had this blog for a few years now, too). I eat chocolate every single day. So your “few weeks” theory isn’t holding true
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Now if we could translate these recipes into cannabis edibles, I think you would have a HUGE market
I just made Isa’s Chocolate Pumpkin loaf (http://www.theppk.com/2011/10/chocolate-pumpkin-loaf/) and wanted a frosting recipe to go on top.
I made this fudge substituting pumpkin for the banana! It’s amazing! (I was licking it off the spoon, I haven’t even tried the cake yet).
Give it a try?
Thanks for the link; I will deinitely check it out. I adore Isa!!
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…
http://chocolatecoveredkatie.com/2011/03/07/you-gotta-try-this/
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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.
I typically replace sugar with agave syrup or honey. (my favorite!) I’m allergic to stevia, so I can’t have it.
First I love everything you make. I am wondering if there is a substitute for the banana?
See answer a few above yours for a link!
Love this fudge. I made it using Tropical Traditions Coconut Cream. YUMMY! For a chocoholic like me this is a life saver.
If I added real sugar, should I use plain cane sugar or powdered sugar? I’m making a cookie dough one, so maybe I can even use brown sugar!
The bananas aren’t ripe enough so we definitely need something to sweeten it
Definitely, brown sugar sounds good for a cookie dough version! But I think powdered sugar would be great too… or maple syrup or anything really lol.
I made some homemade coconut butter to try this recipe. It took a long time to make, but eventually it did turn into coconut butter. I stored it in a plastic container in my cupboard next to the peanut butter. I went to take it out to use it and it is solid! Is this normal? Does it solidify like coconut oil? How do I use it? Should I microwave the whole container so it gets soft to scoop out the TB’s i need or just try to scoop it out with a metal spoon? Please help! What consistancy should it be for this recipe? Softened, melted? Thanks!
Depending on your air temperature, coconut butter can be solid just like coconut oil. I’d recommend putting it in a warm oven (i.e. heat the oven, then turn off, then stick the coconut butter in there for a few minutes). If you microwave, it’ll just burn.
I was so excited when I read this, because I have some Artisan Cocoa Bliss and thought that might work… I just finished making this and oh my goodness!!! It’s So Delicious!!!! I added a little vanilla & 1/2 tsp raw honey. Then I stuck it in the fridge and thought instead of just rinsing the leftover that was in the blender & on the spoon, I decided to take out a piece of banana bread and toasted it then I spread that on the top……. it was so yummy!!!
I also made your chocolate bars, they were incredible too! I added some chopped almonds & coconut on top. I have to cut out sugar & gluten and a whole bunch of other stuff… Thank you Katie for these delicious goodies
Hi Katie,
I’m making these for a dinner party this weekend! Do you think I can freeze the fudge in ice cube containers and them pop them out when they’re ready to thaw?
Yes, I don’t see why not!
I tried this, and it took a good three hours in the freezer for it to set, then I only tasted banana with a coconut aftertaste. I put a bunch extra cocoa in, but it didn’t work… I think I need a vitamixer or some store bought coconut butter, I tried to make mine in a blender with a little milk.
Did you make sure the coconut butter was liquid first?
Also, some people need the optional sweetener (especially if you don’t like bitter chocolate lol).
Wait, also… what kind of coconut butter did you use if not storebought?
I dont like banana’s- can you taste the banana or is there something else I could use?
http://chocolatecoveredkatie.com/2011/03/07/you-gotta-try-this/
Try this one. It’s my favorite!
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