Healthy Fudge Variations

Katie, you are a genius! You can tempt even the most fastidious person in the world with your little treats! I think I am daydreaming about some dark chocolate-raspberry fudge. But the others make me drool, too 😀 .

Oh man Katie, this is insane–insanely amazing! I want to make every single variation you have listed here. If only I had the time!

Katie,
Macadamia nuts, with the coconut and chocolate would also be a great variety to consider. Another might be a white chocolate with dried cherry or cranberry with grated citrus (orange or lemon). The possibilities are truly endless!

Oh do those all sound good! I think I’d really like the dark chocolate raspberry. Here’s a few ideas I have that you could do.
Key Lime Pie, by adding some lime juice
Sweet Potato, by subbing sweet potato puree with the banana or most of the banana
Carob(I am in love with carob lately)
Strawberry Banana, adding some strawberry with the banana
Peanut Butter and Jelly,

I agree with the the person above the possibilities are truly endless.

Love this!!! 🙂

Katie you are GENIUS!!!!
I just finished eating the most delicious fudge of my entire LIFE! And I cannot get over the fact that it was healthy and had no butter in it whatsoever! And my fudge was high in protein too, because I made…

Chocolate Protein Fudge
-1 serving “Good Girl” fudge recipe
-2T chocolate protein powder
-1T agave nectar

It was like a party on my tongue. I cannot wait to try more of the incredible versions you listed above. I think chocolate peanut butter cup fudge has GOT to happen!

Oh wow! My mouth is totally watering!

Some ideas: Carrot Cake Fudge, Chocolate Hazelnut Fudge, and Mint Chocolate Chip Fudge 😉 I am definitely going to try this recipe!

For the Carrot Cake Fudge: add raisins, pineapple tidbits, and/or coconut shreds. For the Chocolate Hazelnut: Add hazelnuts on top and Justin’s Hazelnut butter in replace of coconut butter. Lastly, for the Mint Chocolate Chip Fudge: Add peppermint extract and vegan chocolate chips. Hope that helps :)!!

Wow, I totally wanna make me some fudge!! Hot damn. I mean cold damn. Frozen and thawed damn? Sorry…exhaustion speaking.

I totally thought of you this morning because I was eating Apple Cinnamon oatmeal at Au Bon Pain and I put chocolate chips in it from the toppings bar! And they melted in and made it sooooo comforting and delicious. And I thought – ha, Katie is totally ahead of the curve and has this BEAT for sure but it definitely tasted like something she would use for inspiration. 🙂 Mmmm I can taste it now! Warm and…well, kind of like a lullabye, only in the morning. It was kind of how a fairy-tale might taste.

LOL, you know you’re good when your readers are sprucing up their breakfasts and thinking, “what would katie do?” 🙂

Chocolate mint <3 yumm
or dried blueberries !!

Great idea: make the fudge and divvy up into an ice cube tray. Freeze then pop them out (you may need to spray the tray before hand to assist in the popping process) and keep them in the freezer in some tupperware. That way you have bite size pieces ready to go whenever you are!

woaaaah holy yum!

Delicioso! Thanks Kate :o)

Umm…sorry i just had to restate the fact that you’re indeed a genius :D…i wish we had artisana in australia..but damnit i’m sure i’ll find some coconut butter in a health store..what i would give to have a whole foods here…rawwr Australia..rawr. Your posts make me so happy 🙂

Katie–These fudges look so delicious! The only thing that I’m hesitant about is the coconut butter–isn’t it super expensive? Do you have any ideas for any alternatives to the coconut butter? Thanks!

I made this last night!! I used a little almond milk just to blend it all together. ( I felt it needed a little liquid) then I put it into a star shaped silicone mold. Now I have tiny star shaped fudge!! I am going to try the peanut butter version later today…… Now obsessed. 🙂

They look amazing! So glad I was directed here for you coconut butter. I’d always wanted to make healthy dessert. Have referred you as my better half as we have the same name and I have the fat you want to gain (me to lose obviously!). >_^
Question though: how do I make these fudge into butterscotch flavour? I love butterscotch!

Katie, you are amazing! I was wondering if you could sub coconut butter for coconut oil? I always have coconut oil in my house, so it would be alot easier 😉

Hey Katie ! These look amazing !! Yummy ! My sister and I are going to try some out today !
As for another flavour, what about cake batter fudge ? I love anything cake batter !

I just want to say: Wow. This looks amazing. I loove fudge, but it’s sooo unhealthy normally!
This looks great!! I always love reading your recipes; they make me think “hmm… how could I change some of MY favorite (unhealthy) recipes?” or even “How could I do a variation of this, and what would taste good?” I really like experimenting in my family’s kitchen, and this site inspires me! Thanks!!

Katie, this is the first time I have seen your site and have spent hours scanning through your wonderful, ingenious recipes. You have a gift, gal! Best thing you brought to us are sugar free treats. I used take the time to cut, bag and freeze bananas to make no-sugar slushy fruit drinks. Now I put the whole banana, skin and all into the freezer. They slide into any tiny spaces and don’t make a mess because of the skin covering. When recipe calls, I cut the skin with a knife and slice up the banana. It is kind of cold and kitchen gloves help. Thanks for sharing your ideas, Katie. Even though you have shared many recipes on line, a book would still be a good seller with the same recipes because it would bind together all the recipes into one volume. I would buy it.

I love your site and cant wait to try some of these recipies. I have been looking for an idea for a “pop” type treat that I can give to my clients.Do you think the consitency of this fudge would do well on a stick? I saw your pops but like the fudge idea better if it will work as a “pop”. Thank you for sharing all of these amzing ideas with us!!!

Katie, I LOVE YOU! I am gluten and dairy free and am now on phase 3 of hcg diet (no sugar, no starch). You have saved my sweet tooth!

I made the original chocolate (added chocolate protein powder), the maple variation (to which I added vanilla protein powder), and an almond variation (almond butter, almond extract, and almond flavored stevia) soooo good it did not make it to the freezer!!!!.

Don’t know if you got this tip, but I put mine in mini silicone muffin liners on a tray in the freezer. Pop and eat!

I couldn’t stop eating it! I shamefully admit that I devoured the entire batch in two nights and saved none for my best friend. I proudly admit that nothing went to waste! XD

Ideas:
Almond Joy (Half almond butter, half coconut butter, chocolate protein powder or cocoa powder stirred in) I would have to experiment with it maybe almond extract instead of the butter, but in theory it is mouthwatering. 😀

OMG. I was about to explode bc my cravings for ANYTHING sweet were getting the best of me, but then I found you & your amazing blog..You saved the day, new best friend 😀

hey 🙂 my mum is diabetic and I was going to make her normal fudge and cookies for Christmas (then came across your website!) how long will the fudge last?

I just wanted to thank you so much for this! I’ve been looking for fudge that didn’t have cups and cups of sugar! Can’t wait to try this! Could you use virgin cold pressed coconut oil in place of the coconut butter?

You can always experiment!

New healthy fudge flavor idea: Mexican chocolate! I added 2 tbsp cocoa powder, 1 tsp vanilla, heaping 1/2 tsp cinnamon (although I think it could have used more), a pinch of salt, a pinch of cayenne, and a large pinch of chili powder, and a big handful of chocolate chips. So tasty!

Hi, Katie! Long time follower, first-time commenter. Just wanted to share that because I didn’t have a blender that I thought was up to the challenge of making coconut butter, I tried your delicious fudge recipe with half virgin coconut oil & half coconut flour (ground fine). And the good news is that it worked beautifully! I’m next planning to try it with only 25% oil & 75% flour (or 33%-66%) to see if I can reduce the fat content; but the 50-50 blend is really good! I’m also wondering if one couldn’t make the butter with an ordinary blender simply by adding a little coconut oil to ease the task. I’ll let you know once I do. 🙂
Also, as a note, in your berry fudge version, I have also tried replacing 1 tsp coconut oil (per serving) with a tsp of berry-flavored Omega 7 oil, for that added health benefit, and it is a flavor enhancer that I highly recommend!
Thanks so much for all your wonderful recipes. My 9-yr-old granddaughter just recently decided she wants to eat “healthier,” so we are going to start experimenting with your “healthy” desserts on a regular basis! I’m sure it will be a delicious adventure!

These variations sound great, but I can’t find the original receive anywhere.