Did someone say FUDGE? Learn how to make homemade chocolate fudge (the healthy kind) to enjoy this holiday season. You can give it away as a thoughtful gift or save it all for yourself! The best part is that this rich chocolate fudge isn’t just tasty, it’s good for you too!
Deliciously Healthy Chocolate Fudge
Rich, chocolate fudge is one of those desserts that is perfect anytime, anywhere! I love a small bite after dinner to satiate my sweet tooth. It’s also a classic addition to every party’s dessert table. Better yet, chocolate fudge is a thoughtful and welcome homemade gift.
This recipe could not be any easier! In fact, if you have to multitask while you make it, you certainly can. It requires no baking, just melting the ingredients together and chilling in the refrigerator.
Since it is so easy to make, it’s a fantastic recipe to make with your kids – as long as they are old enough to work around hot stuff on the stove.
I improved on other classic fudge recipes by using whole ingredients that nourish your body. Almond butter is high in protein and low in saturated fat. Coconut milk is high in healthy fats called medium-chain triglycerides (MCTs).
When you sweeten the fudge with maple syrup, you are adding vital antioxidants to the fudge!
So grab your saucepan and apron, and let’s make some delicious fudge!
Ingredients In This Easy Fudge Recipe
Here’s a bit more information about the ingredients I used and how much you’ll need from the store before you begin.
- Chocolate Chips: It takes 2 cups of semisweet chocolate chips to make this fudge.
- Coconut Milk: You’ll use 1/2 cup of canned coconut milk. Make sure you use the thick white part from the top of the can.
- Almond Butter: For the smoothest texture, use 1/3 cup of creamy almond butter.
- Maple Syrup: It only takes 1/4 cup to sweeten the entire batch of fudge.
- Salt: Just add a pinch (1/4 teaspoon) of salt to enhance the flavors in this fudge. I also added flaked salt at the end as a garnish.
- Vanilla: One teaspoon of pure vanilla extract will add the perfect depth of flavor to this rich dessert.
Kitchen Tools Required
This is a very simple recipe that doesn’t require any special tools or gadgets. In fact, you probably already have everything you need!
- 9×5 Loaf Pan
- Wooden Spoon
For measuring, you will need 1 cup, 1/2 cup, 1/3 cup, 1/4 cup, 1 teaspoon, and 1/4 teaspoon.
How To Make The Best Chocolate Fudge
This recipe is so simple, that you can make it between other activities in your day! The entire process is written out in the printable recipe card at the bottom of the post. First, here is a super-quick overview.
In a saucepan, melt together all ingredients except vanilla over medium-low heat, stirring often. All of the ingredients should be melted within 5 minutes.
After everything is melted, turn off the heat and stir in the vanilla.
Next, pour the fudge batter into a greased 9×5 loaf pan.
Refrigerate the fudge for at least 2 hours. Top with flaked salt and cut into pieces.
That’s it! It really is that simple.
Below are some common chocolate fudge recipe questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Is homemade fudge healthy?
You’ll have to decide what qualifies as “healthy” since everyone has different health and nutrition goals. My fudge uses whole ingredients, nothing artificial, and 4.3g of protein in each piece.
To help you decide how healthy it is, I always include a nutrition label at the end of every recipe I publish.
There are lots of ways to change this fudge to meet your health goals too. When you make homemade desserts, YOU control the ingredients!
What does cream of tartar do in fudge?
You might see some recipes that use cream of tartar in the fudge. Some bakers like to use it because it decreases the chances of crystalization happening in the fudge, which helps the fudge to set.
I didn’t use cream of tartar and my fudge is still very rich and solid, without crystalization.
Can I add nuts to this fudge?
Yes, you can certainly add any type of nuts that you want to this fudge. Nuts are an excellent source of protein and healthy fats.
I think some chopped almonds or pecans will taste the best in my chocolate fudge recipe! Chopped walnuts are another option that will taste delicious as well.
Why isn’t my fudge setting?
Make sure you are measuring out the ingredients exactly as listed. I know that with cooking you can kind of eyeball the ingredient amounts, but baking is another story. When you use the exact amounts of each ingredient and then chill it in the refrigerator for at least half an hour, it should harden really well.
Almond butter is a fantastic ingredient to use in fudge. It melts easily and then when you refrigerate it, it hardens up without any extra effort.
To store leftover chocolate fudge, I suggest placing it in an airtight container and keeping it in the refrigerator. The fudge will stay fresh for up to a week.
Wondering if you can use different ingredients? There are a few ways you can. Take a look at some ways you can change this recipe.
Heavy whipping cream is a simple 1:1 replacement for coconut milk. It has more fat in it, so it alters the nutrition of the fudge.
To sweeten the fudge, use honey instead of maple syrup. It will give you the same taste and texture.
Any type of nut butter will work in this fudge. I used almond butter, but you can substitute it with peanut butter, cashew butter, or even sun butter.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite healthy chocolate recipes. Enjoy!
- Flourless Double Chocolate Cookies
- Healthy Chcolate Granola Recipe
- Paleo Chocolate Cake
- Gluten-Free Chocolate Tart
- No-Bake Chocolate Peanut Butter Bars
- 2 cups semisweet chocolate chips
- 1/2 cup coconut milk (thick white part from top of can)
- 1/3 cup almond butter
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1 tsp vanilla
- flaked salt
- In a saucepan, melt together all ingredients except vanilla over medium-low heat, stirring often.
- All of the ingredients should be melted within 5 minutes.
- Turn off heat and stir in vanilla.
- Pour into greased 9×5 loaf pan.
- Refrigerate at least 2 hours. Top with flaked salt and cut into pieces.
- Store in fridge.
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