Smooth, rich, ultra chocolatey, and secretly healthy chocolate fudge.
No Corn Syrup
No Refined Sugar
Just 5 Ingredients
While many traditional chocolate fudge recipes call for butter, sugar, chocolate chips, and condensed milk or marshmallow fluff, this healthier and completely vegan version uses only natural ingredients.
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It’s a wholesome chocolate treat, without all the added sugar.
Instead of white sugar or corn syrup, the healthy chocolate fudge is sweetened naturally with potassium-rich banana. (There’s also a banana-free version for those who aren’t a fan of the fruit.)
Also try this Vegan Chocolate Mousse
Chocolate Fudge Flavors
Mint Chocolate: Before blending, add 1/4 tsp pure peppermint extract, or more to taste – go slowly because it’s strong.
Chocolate Peanut Butter: Replace 1/4 cup of the coconut butter with peanut butter. Stir in a handful of crushed peanuts or sprinkle them over top if desired.
Rocky Road: Stir some chopped almonds and vegan mini marshmallows into the fudge batter after blending.
Mocha Fudge: Add 1/2 tsp instant coffee with the other ingredients at the very beginning. You can also place a coffee bean in the center of each piece of fudge for presentation at the end.
How To Make Healthy Fudge
The recipe is super easy. Simply blend all of the ingredients in a food processor until completely smooth.
Spread the batter into an 8-inch pan (or any shallow container, candy molds, or mini muffin tins) lined with parchment or wax paper, and refrigerate or freeze until firm.
Once chilled, cut into squares, bites, or bars, and enjoy.
You can refrigerate leftover fudge or freeze it for up to a month and thaw before serving.
Healthy Chocolate Fudge
- 1/2 cup cacao or cocoa powder
- 2 overripe bananas (For banana-free or keto, try these Fat Bombs)
- 4 tbsp pure maple syrup or honey, or stevia to taste
- 1 cup coconut butter
- 1/4 tsp salt, just under level
- optional 1 tsp pure vanilla extract
- optional pinch cinnamon, and add-ins such as chia seeds, shredded coconut, walnuts, mini chocolate chips, etc.
Make sure bananas are overripe (at least partially brown) and coconut butter is soft before starting. Blend all ingredients in a food processor until completely smooth. Spread into an 8×8 pan lined with parchment or wax paper. Refrigerate or freeze until firm, then cut as desired. Refrigerate leftovers, or freeze for up to a month and thaw before serving.
More Healthy Chocolate Ideas