Through testing, I found that you can use either chocolate chips or bars of sugar free chocolate and any nut or seed butter. Provided it is smooth (not crunchy), you’ll be left with a rich, creamy fudge that takes less than 5 minutes and melts in your mouth.
Key Ingredients
Here’s what goes into sugar free fudge, along with my kitchen notes. Full measurements are in the recipe card below.
- Sugar free chocolate. I like to use homemade sugar free chocolate chips, but I also like Lily’s chocolate chips or Bake Believe sugar free chips.
- Almond butter. It can be store-bought or homemade. If you are allergic to almonds or don’t have almond butter on hand, swap it out for peanut butter, cashew butter, or a nut-free alternative like tahini or sunflower seed butter.
- Vanilla extract. Pure vanilla extract enhances the chocolate’s flavor and masks any potential bitterness that cheaper chocolate brands can have.
How to make sugar-free fudge
Start by adding the chocolate chips and nut butter to a microwave-safe bowl, then microwave until fully melted. Alternatively, melt the chocolate and the nut butter on the stove using a double boiler.
Once melted, mix in the vanilla extract and pour the mixture into an 8×8-inch pan lined with parchment paper.
Now, refrigerate the fudge until it’s fully set, but don’t rush it. I find two hours to be the sweet spot. Cut into 24 pieces and serve.
Flavor variations
Try one of these to change things up:
Espresso: I learned in culinary school that adding a pinch of espresso powder to chocolate desserts intensifies the cocoa flavor.
Nuts: I love roughly chopped hazelnuts or walnuts, but my partner loves whole almonds and cashews.
