If you have a sweet tooth but want to avoid sugar, this Sugar Free Fudge Recipe is an absolute game changer. It’s rich, chocolatey, and creamy, yet completely free of added sugars, making it a perfect guilt-free treat. Whether you’re managing your sugar intake or simply craving something decadent, this fudge delivers deep cocoa flavor balanced with the natural richness of nut butter and coconut oil. It’s incredibly simple to make and guaranteed to become your favorite go-to dessert for holidays, snacks, or anytime you want a little something special without the sugar rush.
Ingredients You’ll Need
Every ingredient in this Sugar Free Fudge Recipe plays a vital role in creating its perfect texture and flavor. These simple staples come together beautifully, highlighting their individual qualities while blending into a luscious, velvety treat.
- Unsweetened cocoa powder: provides the intense chocolate flavor and beautiful dark color that makes fudge irresistible.
- Nut butter (almond or peanut): adds creaminess and a subtle nutty depth that complements the cocoa perfectly.
- Granulated erythritol: a natural sugar substitute that sweetens the fudge without any added sugar or calories.
- Pure vanilla extract: enhances flavor complexity and gives a warm, inviting aroma.
- Salt: balances sweetness and deepens all the flavors for a more rounded taste.
- Refined coconut oil: gives the fudge a smooth, firm texture when chilled without altering the flavor.
How to Make Sugar Free Fudge Recipe
Step 1: Prepare Your Workspace
Start by gathering all the ingredients and the tools you’ll need, such as mixing bowls, measuring cups, and an 8×8 baking dish lined with parchment paper. Having everything organized will make the process smooth and enjoyable.
Step 2: Melt the Nut Butter and Coconut Oil
Combine the nut butter and refined coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture is melted and beautifully smooth. This step ensures your fudge will have a wonderfully creamy texture.
Step 3: Mix in Cocoa Powder and Erythritol
Whisk the unsweetened cocoa powder and granulated erythritol into the melted nut butter mixture. Stir until fully incorporated. The batter should become thick but still pourable, which is perfect for setting into fudgy squares later.
Step 4: Add Vanilla and Salt
Stir in the pure vanilla extract and the salt. These seemingly small additions boost the flavor profile, making the fudge richer and perfectly balanced, with no dry spots remaining in the mixture.
Step 5: Pour and Chill
Pour the fudge mixture into your prepared baking dish. Use a spatula to spread it evenly, creating a smooth surface. Refrigerate the fudge for at least one hour until it is firm enough to cut into delightful squares.
How to Serve Sugar Free Fudge Recipe
Garnishes
Sprinkle chopped nuts, unsweetened shredded coconut, or a dusting of extra cocoa powder on top for a little crunch and eye appeal. Fresh raspberries or a drizzle of sugar-free caramel sauce also make gorgeous toppings to elevate your sugar free fudge experience.
Side Dishes
This fudge pairs wonderfully with fresh berries, a cup of herbal tea, or a small scoop of sugar-free whipped cream. It’s also fantastic alongside a rich coffee, perfect for a cozy afternoon treat or after-dinner indulgence.
Creative Ways to Present
Try arranging your fudge squares on a decorative platter lined with colorful parchment or edible flowers for a festive look. Alternatively, wrap individual pieces in parchment paper tied with twine for charming homemade gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Your sugar free fudge will keep beautifully in an airtight container in the refrigerator for up to two weeks. Keeping it chilled preserves its perfect texture and prevents it from becoming too soft or sticky.
Freezing
You can freeze this fudge for longer storage. Place the squares in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. It will keep fresh for up to three months and thaw quickly at room temperature.
Reheating
While fudge is best enjoyed cold or at room temperature, if you prefer a softer consistency, briefly warm a piece in your hands or let it sit out for a few minutes. Avoid microwaving as it can alter the texture and cause the oils to separate.
FAQs
Can I use a different nut butter?
Absolutely! Almond and peanut butter work best, but you can also try cashew or sunflower seed butter depending on your preferences and dietary needs. Just be aware that the flavor and texture might vary slightly.
Is erythritol the only sweetener I can use?
No, but erythritol is a great choice because it doesn’t affect blood sugar and has minimal aftertaste. You could experiment with other granulated sweeteners like monk fruit or stevia blends, but adjust quantities to taste.
What if I don’t have refined coconut oil?
Refined coconut oil is preferred here because it has a neutral flavor, but unrefined coconut oil can also work if you enjoy a hint of coconut in your fudge. Avoid other oils as they may not set properly.
Can I make this fudge vegan?
This recipe is naturally vegan as long as you use a plant-based nut butter and ensure your erythritol or sweetener choice fits your diet. It’s a great dairy-free dessert option with rich chocolate flavor.
How firm should the fudge be after chilling?
The fudge should be firm enough to hold its shape when cut into squares but still soft enough to melt delightfully on your tongue. If it’s too soft, give it more time in the refrigerator before slicing.
Final Thoughts
This Sugar Free Fudge Recipe is truly a treat you can feel good about enjoying anytime. It’s simple, quick, and packed with luscious flavors that satisfy cravings without the sugar crash. I encourage you to try making it today and discover how easy it is to indulge in something sweet and wholesome at the same time.
Print
Sugar Free Fudge Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Diet: Diabetic
Description
This Sugar Free Fudge is a rich, creamy dessert made without any added sugar, using natural sweeteners and wholesome ingredients. Perfect for those craving a sweet treat without the guilt, this fudge combines unsweetened cocoa, nut butter, and erythritol to create a luscious and satisfying snack that’s easy to prepare and ideal for diabetic-friendly diets.
Ingredients
Main Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup nut butter (almond or peanut)
- 1 cup granulated erythritol
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup refined coconut oil
Instructions
- Prepare Workspace: Gather all ingredients and tools including mixing bowls, measuring cups, and line an 8×8 inch baking dish with parchment paper to ensure easy removal of the fudge.
- Melt Nut Butter and Coconut Oil: In a microwave-safe bowl, combine the nut butter and refined coconut oil. Heat the mixture in 30-second intervals, stirring in between, until fully melted and smooth to create the base for the fudge.
- Add Cocoa Powder and Sweetener: Whisk in the unsweetened cocoa powder and granulated erythritol thoroughly until the mixture becomes thick yet still pourable, ensuring there are no lumps.
- Incorporate Vanilla and Salt: Stir in the pure vanilla extract and salt, mixing well until all ingredients are evenly combined and no dry spots remain.
- Pour and Spread: Transfer the fudge mixture into the prepared baking dish and use a spatula to spread it out evenly for uniform thickness.
- Chill until Firm: Refrigerate the mixture for at least one hour, or until the fudge is set and firm. Once ready, cut into squares and serve.
Notes
- The refined coconut oil ensures a neutral flavor profile; unrefined coconut oil can be used for a coconut aroma.
- Nut butter choice can vary based on preference—almond butter provides a milder taste, while peanut butter delivers a stronger flavor.
- Granulated erythritol is used here as a sugar substitute to maintain sweetness without raising blood sugar.
- Ensure the fudge is fully chilled before cutting to keep squares intact.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
