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Sugar Free Chocolate Fudge

5 from 7 votes

Rich, chocolatey, homemade sugar free chocolate fudge.

Healthy Chocolate Fudge, with NO sugar!

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!

sugar free chocolate fudge recipe

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.

Healthy Chocolate Fudge, NO Sugar Required!

Don’t forget the variations:

fudge flavors

Sugar Free Fudge Flavors

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Sugar Free Chocolate Fudge

Rich, chocolatey, homemade sugar free chocolate fudge.
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 recipe
5 from 7 votes


  • 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


  • 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


Also try these easy vegan Chocolate Truffles.

Have you made this recipe?

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Published on January 31, 2011

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Anonymous says

    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?

    • Melissa says


      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!)

  2. abby says

    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.

    • lisa says

      Go with the stevia or monk fruit sweeteners. Stevia comes in many different “forms” from a super sweet powder, super sweet liquid (I use that for all my drinks like iced tea and smoothies and iced coffee). There is also granular substitutes like Pyure that work.
      Keep up the good work!

  3. Lisa C. says

    And I didn’t think it was possible for anything to look more delicious than the vanilla version! Oh how wrong I was!

  4. Sarahishealthy says

    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 :).
    I’ve already made peppermint fudge (the “good girl” recipe with peppermint extract), and it was AWESOME!

  5. Jennifer says

    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!).

  6. Jennifer JCD says

    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.

  7. Gen says

    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

  8. Kathleen says

    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. 😉

    • Hannah says

      Forget the agave its hugely processed – the marketing job they’ve done on that stuff is incredible…they call it nectar, like it just drips out of the flower into the bottle right? Nope. Its the root of the agave plant…heavily processed&refined in order to get that pretty syrup. Sorry to say. And 90% fructose – high fructose corn syrup has got nothing on agave.

  9. rebecca lustig says

    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

  10. Emily K. says

    Gosh, I love your chocolate-covered blog. Every time a chocolate craving hits, and they often hit, I know just where to run ;).
    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!

  11. Elisa's Edibles says

    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.

  12. Alisa Fleming says

    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 🙂

      • Alisa Fleming says

        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.

        • Chocolate-Covered Katie says

          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.” 🙂

          • Linda Weaver says

            I can’t wait to try this fudge recipe!! I’m so glad I found your page!!!

            But speaking of high fat… Wonder what happens when a person eats a high fat meal? The brachial arteries constrict!

            University of Maryland School of Medicine did a test using 3 groups, one taking a placebo; one on Juice Plus Orchard and Garden Blend; and the third taking Orchard, Garden, and Vineyard blends of Juice Plus.

            Have you ever heard of Juice Plus? It is fruits, vegetables, and berries in capsule form! Starting with high quality farm fresh produce, working with midsize family farms run by some of the best fruit and vegetable farmers in North America, Juice Plus provides the best quality nutrition.

            Results of the test? After only 28 days, the 3 groups ate another high fat meal: the placebo group had the same brachial artery constriction; the Orchard and Garden Blend Juice Plus group’s constriction was reduced by 50%; and the PRIZE… the people taking Orchard, Garden, and Vineyard Blend Juice Plus only had a 2% constriction!!!! Almost nothing!!! Amazing results!

            So, enjoy the chocolate! Yum!! But protect yourself… get the nutrients from 25 fruits, vegetables, whole grains, and berries every day! 🙂

            See this report at, clinical research results, heart health, University of Maryland.

            Juice Plus has been called a more important development than antibiotics! See for yourself!


  13. Brandie says

    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 🙂

  14. k says

    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?

  15. donna says

    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 :).

  16. Emma says

    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!

      • Anonymous says

        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! 🙂

  17. Alex@Spoonful of Sugar Free says

    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….

  18. Allison @ Happy Tales says

    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!

  19. Gill (snaxandthecity) says

    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!

    • Elizabeth says

      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.

  20. Melissa says

    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.

  21. thefruitpursuit (sabine) says

    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 😀

    • Elizabeth says

      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 :-?.

  22. Felicia ( a taste of health with balance) says

    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!

  23. Disturbed says

    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.

  24. Christin@purplebirdblog says

    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!

  25. Bianca- Vegan Crunk says

    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!

  26. Ilana says

    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.

    • Chocolate-Covered Katie says

      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.

    • Anonymous says

      My mom told me Sweet N low was rat poison so every time I saw it after that I was terrified to eat it. I still stay away.

  27. Emily says

    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.

  28. Elle says

    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!!

  29. Averie (LoveVeggiesAndYoga) says

    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, 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.

  30. Rachael says

    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!)

  31. deborah says


    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!!!

  32. Mary @ Bites and Bliss says

    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?

  33. Emma (Sweet Tooth Runner) says

    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! 😀

  34. Jillian (Becoming Mindful) says

    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!

  35. Camille says

    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!

  36. ezzie says

    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! 😀

  37. Alyson says

    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).
    Lotsa love chica!

  38. BroccoliHut says

    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.

  39. Cat says

    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!

  40. Heather says

    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!

  41. Hanna M. says

    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! :/

    • Chocolate-Covered Katie says

      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!

      • Hanna M. says

        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.

  42. Lucy says

    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!!

  43. kathryn says

    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

  44. maya says

    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?

      • Ellen says

        I’ve done it with coconut butter, and it’s pretty strongly coconutty to me, which is really good, but obviously not so great if you don’t want it there. If you use coconut oil, the flavour is much less noticeable to me!

  45. Stephanie K says

    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?

  46. Karlie says

    Hi Katie,

    This recipe looks amazing! How many calories would you estimate each piece would be?

    Can’t wait to make these!

    Karlie 🙂

  47. Sue says

    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!

  48. Danni says

    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

  49. Kim Duncan says

    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.

  50. Lauren says

    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?

      • Lauren says

        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! 🙂

  51. Govinda Jaya says

    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!!!

  52. Ellen (Gluten Free Diva) says

    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!!!

  53. Dave says

    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’?

    • Chocolate-Covered Katie says

      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 ;).

  54. Megan says

    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? 😛

  55. Aly says

    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 🙂

    • Chocolate-Covered Katie says

      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.

  56. Nerice says

    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!

  57. Ruwaida says

    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…

  58. g-burger says

    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… 🙁

  59. Jeanette says

    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 🙂

  60. Kathleen says

    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.

  61. Danielle says

    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.

    • Danielle says

      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.

  62. Christina says

    I typically replace sugar with agave syrup or honey. (my favorite!) I’m allergic to stevia, so I can’t have it.

  63. Helen Peterson says

    Love this fudge. I made it using Tropical Traditions Coconut Cream. YUMMY! For a chocoholic like me this is a life saver.

  64. laura says

    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!

  65. Casey says

    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!

    • Chocolate-Covered Katie says

      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.

  66. Michelle says

    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 🙂

  67. Ellie says

    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?

  68. laura says

    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.

    • Chocolate-Covered Katie says

      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?

      • Laura says

        I figured it out after reading other comments. I tried to make my own coconut butter, but it didn’t work because I had sweetened coconut(I didn’t know there was a difference at the time).

  69. McKenna says

    I am thinking about bringing this to my friend’s house because since I am vegan, I can’t ever have the treats they serve. SO, my friends love fudge, do I was gonna bring this and see how they like it (hopefully theY will be surprised it is sugar free!) but since I have NOTHING coconut whatsoever, I was wondering if there is anything else I could use in place that is generally kept around the house. Thanks!

  70. Sylvia says

    My husband is diabetic and I bake with sugar substiutes. What is the big deal. I have a hundeds of recipes that are sugar free, and can’t tell the difference. As a matter of fact, the best ready made cake mix I have ever baked and eat is Pillsbury sugar free, and they have the icing also.

  71. Sylvia says

    I can’t tell my baked good have sugar substitue in them. I don’t like diet drinks though, can’t stand them.

  72. Sylvia says

    By the way, there are different kinds of Spenda. Use only the granulated kind. 1tsp. Splenda=1 tsp real sugar. It taste the same also.

  73. April says

    I finally made this… and I’m disappointed. 🙁 The taste is like I mixed coconut flour with some liquid and chocolate powder. The texture is kind of grainy… I used coconut manna assuming that it is the same thing as coconut butter, was I wrong? Hmmm…

  74. Tiffany says

    Hi Katie, I just made these today and they’re very good. At first, I hesitated a bit to make these since I never had fudge before. I know, i’m weird but I am not a big fan of very sweet sweets so I never got the chance to eat one. They looked too sweet. However, I loved this! I didn’t add any additional sweetener since I think that bananas are sweet enough. I shared them with my family and they loved it too. My dad isn’t a big coconut fan but he couldn’t tell there was coconut butter in there. All he could taste was the chocolate and banana.

  75. not sugar free says

    I was disappointed to click through and find that this recipe is not sugar-free. A large over-ripe banana can have as much as 40 grams of sugar, and coconut butter contains sugars too. Drives me nuts when people say that “natural source” (i.e. from fruit, agave, honey) sugars don’t count. Metabollically, they act the same as refined white table sugar and are just as bad for you.

    Personally, I’d rather have xylitol. It’s from a natural source – birch trees. And is no more refined than regular sugar, but won’t cause insulin spikes and doesn’t have that fakey-chemical taste. It does well in baking too.

  76. Audie says

    I just made these- I do agree with the previous posting, a banana still has a lot of sugar and the coconut butter has some amount as well. I do find this recipe to be pretty sweet, as I don’t regularly eat sugar or high sugar fruits (like bananas). Still, it was fun to make my own coconut butter and use that.
    I find xylitol and stevia to be digestion nightmares; even though stevia comes from natural source (leaves) it is a concentrated food, and I can’t handle it! ANYWAY, these are a creative spin on “sugar free”, they taste good, and are a rare treat. One way to help anytime you indulge in something like this is to eat some fermented veggies, they help to “eat” the sugar in your system. (check out the Body Ecology Diet if interested in making your own fermented veggies).

  77. susan says

    I have made butterscotch, pb, chocolate, and chocolate mint fudges. I am going to try this too. A lot of my family are diabetic so I hope this helps.

  78. Emily says

    I made this fudge last night! I made my own coconut butter but i couldn’t get it extremely smooth. I also found that the fudge tasted A LOT like banana. I added mint and two single packets of splenda to a double batch. Is it supposed to taste like banana? It is very good but it is nothing like fudge and the taste is that of chocolate, coconut and bananas! Did I do something wrong?!

    • cck says

      If you don’t like banana (I do, so maybe I don’t notice a strong taste), you can substitute an equal amount of extra coconut butter (1/3c) for the banana :).

  79. S says

    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!

    • cck says

      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.

  80. Mike says

    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

  81. Anonymous says

    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!

  82. Amanda says

    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.

  83. Anonymous says

    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

  84. Lostinsheffield says

    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!

  85. Carolyn Stein says

    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…..

  86. Jenae says

    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!!!!

  87. Virginia says

    Well I tried sorting through comments for an answer to my question, but I am afraid I may be gone before I finish!

  88. Laura says

    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!

  89. Anne says

    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??

  90. Sarah says

    This stuff is addictive. Usually with sweet things I have a piece and I’m happy, but with this I just want to eat more and more. Which is kind of okay because it’s healthy, but then it would be gone and I’d have no more…

  91. karenb says

    katie I just found your blog and am facinated with your sugar free/reduced calorie/healthy sweets!!! I am not a big fan of bananas(only in banana bread!) and wondered if this fudge or any of your recipes that use a ripe banana for sweetner taste like bananas? Is the banana flavor masked by the other ingredients? I did see the substitution for bananas but did not want to use more fat in the recipe.

  92. Thomas says

    Loved your sugar free fudge! I made another version tonight using unsweetened dark chocolate cocoa powder and 1/2 teaspoon of Orange extract instead of the vanilla. I am seeing if I can find versions that totally mask the banana flavor. I am going to be adventurous and substitute avocado for the banana next time. My coworkers will be my guinea pigs so I will let you know what they think!

  93. Mel says

    This was really good! I would definitely make it again, but next time I would at least double the amount of ingredients – this didn’t make a big enough batch. Thanks for posting this!

  94. Eva says

    You always state “sweetener to taste” – how many NuNaturals drops would you put in this? I know it should be to taste, but some guidelines of what you did would be so helpful for those of us starting out with this stuff!

  95. Madeline says

    I just made this… so hopefully it will come out of the fridge in a few hours as delicious as it looks!!! Yumm! Thanks again Katie x

  96. Lindey says

    Is there any way you can post the calorie counts for more of your recipes? Especially this one and the coconut milk “frosting” one….

  97. Julianna says

    OMG!! I think all the recipes here are absolutely decicious. I am going to go on a mission and try them ALL!! Finally a sight that is gluten free and on the heathy side of things without losing all the flavor and deliciousness that everyone loves.

  98. Coconut Butter Clueless says

    I tried this recipe with the extra coconut butter in place of the banana. I couldn’t make it work, and I’m wondering if it’s because my coconut butter wasn’t any good. I used store bought from Trader Joe’s, not homemade. This is the first time I’ve ever used coconut butter, so I don’t have anything to compare it to. Basically, the texture of the fudge was kind of gritty and dry, even after I added more honey (and then some applesauce, because why not?) I tasted the coconut butter alone, and it was sort of gritty, too, and not sweet at all. Is that how it’s supposed to be? I made sure to melt it before I used it, and it LOOKED smooth. It just doesn’t feel smooth on the tongue.

  99. Juliette says

    Hey there
    Sounds like a great recipe except it doesn’t say how much “sugar” to use. I don’t eat sugar so i was wondering if u experimented with stevia (the green powder) or drops and how much you would recommend. I so appreciate your advice. Thanks. Or if you haven’t used stevia how many medjool dates do u think? Thank you

  100. sarah says

    well its that time of the month and the chocolate cravings are hitting me hard but i dont want to gain 15 million pounds, so this recipe is calling my name (:

  101. Winter says

    I put in half the amount of oil the recipe was called for, and it turned into a mousse! Even though I initially wanted fudge… it was DELICIOUS!

  102. Joanne says

    Hello Katie,
    I am slowly going all natural. It gets hard with a 17 year old boy in the house. I recently made your black bean brownies and they tasted fudgie. I also began using coconut milk and agave in my tea rather than flavored creamer. I can feel the difference. Thank you for your awesome recipes. I am working through them and enjoying sharing them on Facebook.

  103. Karrie says

    Hi Katie!
    Will this work if I use unsweetened coconut threads instead of coconut butter? It wouldn’t turn to butter in my food processor, and the coconut butter is too expensive to buy. Love your blog so much!

  104. betty says

    I’m on a sugar free diet and I love this fudge and make it all the time. Today I tried something a little different and it’s fantastic. I added 3/4 cup of rolled oats. They taste very close to the real thing which we call hamburger cookies but others call chocolate drops and many other names. Once I start using sweetener again I might add a little Agave 🙂

  105. Jessie says

    When you make the sugar free chocolate fudge can you taste the banana?
    Dont like bananas with my goodies.
    Any suggestions for healthy flourless bread or muffins?

  106. Lindsay says

    I tried to make coconut butter but it didn’t turn out as planned, so I used the coconut powder that I had and replaced the rest with peanut butter! I didn’t have bananas so I ended up using more peanut butter too. And the peanut butter I have is made with coconut oil! It turned out to be delicious, and now it’s sitting in my fridge. Excited for dessert tonight!

  107. Caroline says

    I’m so torn right now! I was just about to go to bed, but instead I’m sitting here staring at this chocolate bliss and debating over whether or not to head up to bed or into the kitchen to make this! This recipe sounds genius! So, whether it happens tonight or tomorrow morning…I’m really looking forward to making this fudge!

  108. Carolyn says


    This fudge turned out amazing! I was skeptical when making my own coconut butter since the shredded coconut stayed in a powder-y form after blending. I went ahead and tried the recipe any way and it turned out perfectly! The texture is identical to fudge without being too rich. Love!

  109. Abbie says

    I want to live in your house. Or be the lucky neighbor you give your extra fudge too. Although I doubt there is any leftovers, this looks fantastic!!

  110. Gina says

    Made this over the weekend after waiting for my banana to get extra ripe 🙂 I added about 2 tbs. sugar. My kids didn’t like it. It’s not the sweet fudge they were expecting and had a banana taste to it, but the texture is right on! I couldn’t stop eating it!

  111. Lynsi H says

    I have had the gastric bypass and I have been looking for low calorie desserts. This one sounds really good. My question to you, do you have the nutritional values so I can factor it into my diet? I would greatly appreciate it! Thanks!

  112. Jessica says

    I’m curious why you are labeling this “sugar free” while calling for powdered sugar or maple syrup. Sugar free means there’s no sugar. It doesn’t mean that it’s free of artificial sweeteners.

  113. Zanna says

    Yes, this looks quite yummy, however I think you need to go back to the drawing board on this one, or at the very least relabel it. I really question how you can post this as a “sugar free” recipe.

    You are suggesting powdered sugar or maple syrup. That’s sugar. Powdered sugar is made from pure cane sugar and has cornstarch in it to improve its texture and ability to flow. Unless someone is using pure, organic maple syrup, there is high fructose corn syrup (as well as a host of other ingredients), so if someone is trying to avoid corn and corn syrup, they’re SOL. The stevia is the only thing suggested that might be considered “sugar free.” However, you are including a “very ripe banana” in the recipe, and the riper the banana, the higher the sugar content. This is a terrible recipe for someone who has to watch their sugar and cannot even remotely be considered “sugar free.”

    Please consider reworking or relabeling your recipe.

  114. Nicole says

    This looks amazing, and since Christmas is fastley approaching I would love to try to make this! I was just wondering if you would happen to know the nutrition facts? I mainly care about the carb count because I am pre-diabetic, and would love to have these, but need to know serving size with carb count? If at all possible!! Thanks so much and I LOVE your recipes!!!!

  115. Genna-Wae says

    Hi Katie, I’m new to stevia(I started using it today to help realign hormones etc) please can you tell me how much stevia powder you would use in your portion for this recipe 🙂 very excited I googled stevia fudge and found your site 🙂

  116. Elise says

    Calling it “sugar free” is misleading. There is no ADDED sugar, no REFINED sugar, but a large, overripe banana is definitely not sugar free. It probably contains fifteen or sixteen grams of sugar. Which is still better than many other choices, no doubt. But this recipe is not sugar free.
    Having said all that, it sounds really yummy, and I’m definitely going to try it one of these days when I have some overripe bananas (they don’t usually last long enough around here to get overripe).

  117. Mary says

    Hello Katie,
    My husband is diabetic and I’m borderline diabetic. He LOVES chocolate and we used to make brownies, share a Reese’s peanut butter twin pack, etc. I’m looking for sugar-free, diabetic friendly recipes with the carb counts included. Could you post more recipes witht he carb counts so I’ll know if and how much we may consume? One more thing, if you have a sugar-free cheesecake recipe I’d LOVE to make that for his upcoming birthday – Feb 10th. Thank you & have a blessed and wonderful day,

  118. Emily says

    Hi Katie!

    I’ve made a ton of the recipes on your blog, and am a huge fan of the melty pizza hummus, brownies, “reese’s”, etc. I love making these for friends. One close friend of mine is diabetic, and I was just wondering if this recipe (and any others) is safe for him? I’m not a licensed nutritionist so I want to be sure!

    Em 🙂

    • Unofficial CCK Helper says

      It is probably best to check with a certified nutritionist or doctor. Some diabetics can eat things that others can’t, and it’s best to always make sure with someone who is a professional.

  119. gemma says

    I absolutely love your site, I’ve done quite a few of your recipes now and enjoyed them all 🙂 My daughter loves to bake with me and I’m working at introducing more and more healthy alternatives to crappy sugar laden baking, however she has a nut allergy so the majority of recipes I do just for me or try ones that she can have. do you have any advice of what else I could use please? 🙂 x

  120. Susie says

    The coconut I found had 7 grams sugar and 8 grams carbs, so it wasn’t sugarfree. I am diabetic, so I was wondering if there is a coconut lower in carbs?

  121. nat says

    Hi, if you were too add very dark real chocolate, would you replace anything or add as extra and if so hoew much would you recommend if you know? 🙂

  122. Gloria Alexander says

    Thank goodness for your site which has encouraged me to vary my once soo boring diet forced onto me by developing celiac disease. In the UK where i live it is quite difficult to eat out and find no sugar gluten free food. At one time I was feeling very minoritised where tasty food is concerned. Now I have gained a great deal of knowledge about using alernative ingredients. I still have not managed to achieve a really tasty gluten/yeast free bread though and of course still crave for a crusty bacon sandwich. Its also impossible to find an organic gluten free bread which I would prefer. Ah well…its fattening anyway. Thanks again for inspiring me to be adventerious despite forced restrictions in my diet.

  123. sarah says

    I’ve never heard of coconut butter till I read this, but it sounds amazing! Since I don’t have any right now can I replace it with coconut oil?

  124. Amanda says

    Hi! I’m super excited to try this fudge! I was wondering if you could tell me how many calories are in the entire batch! Thanks!

  125. Razberriez says

    I was so excited to click on this recipe then to find out it has items such as “powdered sugar, or even a liquid sweetener such as pure maple syrup” in it? I am diabetic and none of this will work. How is powdered sugar or maple syrup better? Can you please explain your thought process?

  126. Raine says

    Hi Katie,
    Can’t wait to make all versions of these! My mother-in-law is diabetic, so maybe this is something she could enjoy. One question… will these hold up at room temp, or do they need to be kept in the fridge?

  127. Jessica says

    Thank you for this recipe! I altered it a bit for my dietary needs. They turned out so RICH, delicious, and were great with a tall glass of ice-cold almond milk.

    My altered ingredients:
    -1/2 cup Coconut Manna (melted)
    -I can’t eat bananas; so, 2/3 cup more Coconut Manna (melted)
    -1/8 tsp salt
    -pure powder stevia to taste (about 1/8 tsp)
    -1/4 cup carob powder
    -1/8 cup cacao nibs
    -1/2 tsp alcohol and sugar-free vanilla flavoring

    I added all the ingredients together in my food processor: same as recipe. The cacao nibs break down a little in the processor and taste like awesome, tiny chocolate chips in the fudge. SO GOOD!
    My diet is so limiting; so, these will be great to have on hand! Thanks again.

  128. jesse says

    There is a girl on pintrest who uses xylose , a wood sugar that our body doesn’t use as energy and barely registers on the glycemic index and doesn’t cause tooth decay. It is used by Americans go make xylitol but that is a sugar alcohol that can make run to the bathroom.xylose is only available at Korean grocery stores , its tastes just like sucrose (table sugar) but is so much better for you.I use it as a substitute for e everything sweet. Best part our body only uses one third the calories, so a gallon of sweet tea with one cup of regular sugar has 720 calories, has only a third, with no aftertaste at all! The brand name is beksul but you have to look for xylose sugar , I wish they had other xylose based products

  129. Matt says

    So, how do you get rid of that awful stevia after taste?
    I just made this fudge recipe and was hit with stevia right out of the gate.

    • Unofficial CCK Helper says

      See Katie’s Recipe FAQ page for her stevia recommendations. Not all brands are created equal when it comes to stevia.

  130. Jennifer says

    The mix is really delicious but they would never completely harden for me. We ate it like a mousse but any suggestions? I put it in the fridge for several hours then the freezer for half an hour. Thanks!

  131. Bret says

    Hi, I can’t wait to try this recipe as I’m a massive Fudge fan. Can I use Stevia liquid ? if so, how many drops would you recommend ? My Stevia liquid is 3-4 drops=1 Tsp of Sugar. Also, would you say this is a low carb treat ? I’m on a low carb diet right now.
    Thanks. Bret UK

  132. thenesslife says

    oh my goodness these look so good, I am always on the look out for healthy recipes this looks great. Its hard to believe its sugar free. I cant wait to make them, perfect for when I want something sweet. Thanks for sharing.

  133. SG Fitz says

    At risk of sounding like a whiner, am I the only vegan allergic to soy and coconut? I was glad to see so many non-soy options when I first became vegan, but now I am so sad that everything has coconut in it. Is coconut high in vits and minerals or something that is really good for a lot of people, is that why it seems like it’s everywhere lately? Someone even told me to feed it to my cats *and* put it on a flea bite 🙂
    Well, you have so many wonderful recipes here, I’ll surely find one that will work. I drool over every photo!

  134. Anna says

    WONDERING… about other bulking foods for sugar free fudge…zuchinni? pumpkin? anything else I can use? MUST be low carb and sugar free…

  135. Cheryl in NC says

    Hi, Katie! Just want to share on here that I’ve had great success with this recipe using a mix of 50% coconut oil & 50% coconut flour (finely ground) in place of the coconut butter, in hopes it will be of some help to others who don’t have the equipment to make their own. Will be experimenting soon with a mix of only 25% oil, as I suspect I don’t need 50%, and I will report back on how that worked out when I do. Wonderful recipe, by the way. Thanks so much for all you share!

  136. Gail Farrell says

    Hi Katie, i absolutely adore you and your recipes. You have saved the day many times for me! I can’t eat Bananas, they just don’t agree with me. Is there a way to make this without them?

  137. Mary Rose says

    These are not sugar free. So fed up with people saying their recipes are sugar free and then contain honey, sweetners.

    • Julie Dove says

      So fed up with people not actually reading the recipe before leaving stupid comments. It clearly has a sugar free option you can use. Stevia is sugar free and all natural.

  138. Edith Thurman says

    Sorry I’d have to sub the syrup for Erythritol. Because it’s not fake it’s made from fruit and I have auto immune disorders so any sugar maple or not is horrible for my body and actually causes me great amounts of pain, so yeah it really easy for me not to eat sugar any kind!

  139. Kat's Korner says

    If I don’t use the banana, is it a 1/2 cup + 2/3 cup of coconut butter or a total of 2/3 cup? Anxious to try this for a Christmas treat!

  140. Tracy says

    While this does look good, it is not sugar free at all. Maple syrup and honey are both sugars. And banana has a lot of sugar too. It might have less sugar than a standard recipe, but it definitely isn’t sugar free. Maybe you could name it healthier fudge? Or banana chocolate fudge? Or naturally sweetened fudge? Or just Katie’s fudge?

  141. Tootz says

    When you cvlick on the nutrition info for your sugar free chocolate fudge you get nutrition info for you pnut butter fudge. could you pleas fix so I can see the correct nutrition info for the s/f chocolate fudge?

  142. Pam says

    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.

  143. Lauren says

    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.

    • Jason Sanford says

      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!

  144. Geoffrey Levens says

    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!

    • Jason Sanford says

      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.

  145. nikola Belley says

    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!

  146. Dessy says

    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”.

  147. Rachel says

    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.

  148. Melinda Lisby says

    It’s not sugar free. Honey is naturally sweet and Maple syrup is not good for diabetics. And some diabetics can not eat bananas. I know this recipe wasn’t good for my sugar levels. If you know of a recipe that is good for diabetics please post. Thanks Melinda

    • Jason Sanford says

      Hi Melinda, the stevia option is the sugar free option. To make it suitable for diabetics, I’d use the stevia option and the extra coconut butter instead of banana. But of course check with a doctor first to make sure it’s okay for your specific needs, as everyone is different

  149. Robert says

    Came here for a recipe on sugar-free fudge. Sorry, but maple syrup and honey are both SUGARS. This is very misinforming.

  150. Lynda Finn says

    Love the site and now at Christmas particularly so. But please, please don’t call something ‘sugar free’ when its not. Maple syrup, honey and others are ALL sugars. Many disappointed diabetics are going to look at the recipes and sigh.
    If they make and eat something with these sugars in them, they could be very ill indeed.

    Otherwise, I’m a rgular here 🙂

    • CCK Media Team says

      Thank you so much, Lynda! As for the sugar – we definitely do not consider maple syrup to be sugar free. There is a stevia option here, and that is the sugar free version.

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