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The World’s Healthiest and Easiest Fudge

Filed Under: Almond Meal, Almond Milk, Applesauce, Banana, Candy, Chocolate, Cocoa Powder, Desserts, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Pumpkin, Recipe Makeover, Recipes, Snacks, Stevia, Sugar Free, Under 50, Vegan

By 80 Comments Jump to Recipe

Hmm… I’m not sure how to put this.

 

I have a feeling I’m about to interrupt certain memories of sitting at your grandparents’ dining room table, eating as much fudge as you could until your teeth gave out. I’m not judging.

But I have some bad news. Fudge is bad for you.

There! I said it. I think I just committed some childhood felony, but I had to say it anyway. It’s my duty to society. Plus, I don’t think I should continue to live in denial.

And just so we’re clear, I was not under the impression fudge is good for me. But fudge nutritional value is protected under the greatest motto ever: “If it’s tasty and has a memory attached, it doesn’t count.” Like the sound of that? I can tell.

Okay, so back in reality, I’ve been in a nostalgic dessert recipe lately. First, I was out for Reese’s. Now I want fudge. Now being the operative word.

To be honest, I almost threw in the towel and made a *gasp* traditional fudge recipe.

Now I don’t know about you, but I don’t like cavities, and I do like being able to fit into my size two jeans tomorrow.

All sound good?

But putting 2 3/4 cup sugar, not to mention the butter, cream, and corn syrup, into anything is sending you right down cavity and mom jeans lane.

So here we have low calorie, low fat, low carb, vegan, and sugar free fudge, that can be made in under five minutes.

Mom jeans cramp your style? I’ve got you covered.

The World’s Healthiest and Easiest Fudge (Low Calorie, Low Fat, Vegan, Low Carb, Sugar Free)

I was inspired by the incredible Katie’s fantasic fudge recipe, and used my low calorie almond butter to reduce the calories, and so you don’t have to clean the blender. The results are fantastic!

Adapted from Katie and my Instant Low Calorie Almond Butter

Makes 10-15 pieces

Ingredients

1/4 cup almond meal

2 Tablespoons almond milk

1/4 cup mashed banana, pumpkin, or applesauce (Choose this carefully, as it will determine the flavor of your fudge. I tried banana and pumpkin, and while pumpkin was great, I thought banana was best in this.)

1 Tablespoon unsweetened cocoa powder (Carob powder is great, too)

sweetener to taste, optional (I used one packet of stevia.)

Directions

Combine almond meal and almond milk. Microwave for 30 seconds. Alternately, for a raw and microwave-free version, you can stick it in the fridge until thickened, or simply add les liquid. Add in mashed banana, pumpkin, or applesauce, cocoa powder, and sweetener to taste, if desired, and mix until incorporated. Spread it into a container (plastic works very well for popping the fudge out) and freeze until solid. You can keep it in the freezer for extended period of time like I do, but you may need to let it thaw at room temperature for a but before eating.

Oh fudge. How I love you.

Enjoy!

-Kelly M.

 

 

 

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Comments

  1. That's an awesome remake. We sold fudge at our farm market when I was little. Yeah. A child with unbridled access to a case of fudge... sigh. LOL
    Reply

    • Thank you so much, Jenn! Haha... I could NOT be trusted around a crate of fudge. Why? It would just be a crate by the time I was done with it. ;)
      Reply

  4. Yes, I remember one Christmas, eating probably nearly a whole pan of fudge by myself over three days; I just couldn't not! It was half crumbly, half still chewy and rich - my teeth still ache thinking about it. Would it be bad then to say this was only LAST Christmas?! Your version looks much better :-)
    Reply

  5. My lazy version of fudge is a bit of mashed banana, mashed avocado and cacao - it doesn't taste the greatest, but it's way better than wearing mom jeans :) I can't wait to try your recipe - adding almond meal sounds fantastic!
    Reply

    • Thank you for the question! Almond meal is simply ground up almonds. You can buy it online here, or you can easily make it at home by grinding up almonds in a blender or food processor until they resemble flour, but be careful to stop bfore turn into butter. I suppose you could use almond butter instead of the almond meal in a pinch, but it will almost double the calories. I hope this helps!
      Reply

      • Can you use the Almond meal left over from making almond milk? The stuff that is left after squeezing the milk from the nut milk bag?
        Reply

        • Thanks for looking into making this fudge, Marni! While Foodie Fiasco hasn't tested this recipe using leftover almond meal yet, it would likely work! If you're feeling adventurous give it a shot-and please let us know how it goes:-)
          Reply

  7. Can I make the Almond Meal by just grounding up raw almonds? Will the calorie content still be the same as the recipe if done that way? Thanks, Samantha
    Reply

    • Hi Samantha! Yes, almond meal is just ground up almonds, and you can easily make it yourself. Although I haven't done it myself, I don't think the calorie count should change. Hope this helps!
      Reply

    • You poor thing! Hmm. I haven't tried this with anything besides almond flour. I would suggest peanut flour, but that abviously would not help. My guess would be to try either ground flaxseed or coconut flour. I can't personally vouch for the results, but it seems like one of those two things might work. I hope this helps!
      Reply

  9. Hmmm...this recipe sounds simple (and I am having a really difficult time finding a simple fudge recipe considering many use allergens or substitutes like Earth Balance that cost $8.00 at the local grocery store) but I am also allergic to almonds, as someone else has mentioned. I would love to hear if anyone else has tried this with plain white flour. I am desperately craving fudge. My mother has been making fudge and cookies (of the greasy and fattening non-vegan type) for the past week and I cannot control my need for fudge anymore.
    Reply

        • Well, my hubby is allergic and I feel selfish if I'm the only one enjoying the good, yummy, healthy stuff. So I tried everything I could imagine for all these kind of recipes, including sun flower seeds (grounded). But I didn't like it and neither did hubby. So we left in the freezer until we had a birthday, but none of our guests liked it :P Since hubby isn't ''allergic'' to calories I make him 750g melted choclate, 250 cocosmilk and add some cocosoil, stirr it up and put in the in freezer. And I make recipes like these to enjoy my diet now and than! Thanks for sharing and bless you! :)
          Reply

  10. I couldn't wait and decided to try and replace almond meal with white flour. I doubled the amount of rice milk (or almond, or whatever if you're lucky enough to not have 1,000^10000 allergies) and microwaved the mixture for thirty seconds. The result? A blob of dough dried to the bottom of the dish. I tried adding more rice milk and mixing the dough with a lot of elbow grease and the sugar, banana, and cocoa powder but just ended up with a pile of chunky, gross, chocolate-flavored dough. Needless to say, it went in the trash. I've tried two fudge recipes today and they both flopped.
    Reply

    • You poor fudge-de[rived thing! I am so sorry I didn't get back to you right away to warn you against using all purpose flour. I am still sad it didn't work! We need to get you fudge.You cannot live like this. Okay, my first thought would be to replace the almond meal with ground flaxseeds. It may not be a perfect substitution, but I have a feeling it will work out much better than the first attempt. Sorry again, and I hope this helps!
      Reply

  11. I want to try giving this a go, I make a lot of traditional fudge but my housemate is getting frustrated because she's on a diet and can't eat any of it! I don't have a microwave. Do I just put the almond meal and almond milk in the fridge for a bit to thicken, or can I heat it over the stove at all? (I was thinking much in the same way you'd melt chocolate on a stove). Also, could I substitute almond milk for say rice milk or soy milk, or would this affect the flavour? Thanks!
    Reply

    • Haha. Fudge-deprived people are usually not happy campers! I do admire you for not having a microvwave, and I want you and your romomate to have fudge! You can either let the almond meal and almond milk thicken in the fridge or simply add less almond milk. I haven't tried cooking the mixture on the stovetop, but it sounds like a great idea! If you try it, could you let me know how it goes? Thank so much, and good luck!
      Reply

      • I experimented at the weekend and it didn't really work out. It tasted great, it was just the consistency of mush! I don't think I cooked the mixture for long enough on the stove. I think I will just have to try leaving it on the fridge for a few hours next time.
        Reply

    • First off, thank you so much for trying this recipe, Rebecca, and I am very sorry it is not working out like it should. Grainy? No, this fudge should definitely not be grainy. Did you change the recipe at all? Please let me know, as I really want this to work for you!
      Reply

      • The only thing different was that I used unsweetened vanilla almond milk. After I mixed the almond meal/flour that I bought with the almond milk, it was gritty. Not sure why.
        Reply

        • I think there would be a chance it's the almond meal/flour. There is a difference between the two. Something like Bob's Mill is more almond meal. If you make it yourself this is what you usually come up with. Almond flour is more fine than the meal so it's like actual flour. HoneyVille makes a very fine flour which I think might help the gritty texture you are getting.
          Reply

  14. Hopefully I now have some will be fudge freezing. Was just wondering how long it takes to freeze, not going to lie my cravings are a little impatient. I also had to switch up some ingredients but the consistency seems to be alright (thick but easily spread.) Used coconut instead of almond meal as you suggested to someone else, used cows skim milk with a little bit of almond flavoring, and had to use sweetened cocoa powder. I guess only my banana use stayed the same haha I know these won't be quite as low calorie but still way better than traditional fudge.
    Reply

  15. Looks delicious! Fudge is my weakness! I was just wondering if you could make a pudding fudge recipie. I have alot of sugar free pudding mix, and I really need to use it, and I love fudge...:) few ingredients would be great, thanks!
    Reply

  16. If I follow this recipe exactly as you said how many calories? Or fat? And how much do you think is considered a serving :)
    Reply

  17. HI! So Im looking EVERYWHERE for the perfect healthy fudge recipe and I came across your recipe. Before I begin your recipe, I was just wondering, do I HAVE to use almond meal in this??
    Reply

  18. Thank you SO much for this recipe! Can't wait to try it. My mom is pregnant so I've been looking for healthy alternatives for her cravings. This is the perfect thing!! Thanks again!!!
    Reply

  20. Could I use regular all purpose gluten free flour? Or do you add the almond meal because its specifics? I would love to try this as soon as possible!
    Reply

  22. Hi Kelly What is the calories of your fudge recipe please per slice (the recipe says 10-15 slices). Almond meal: how many almonds to be mashed together for this recipe? thank you
    Reply

    • Hi Madrie! There are 18 calories in 1/10 of the recipe. To make 1/4 cup of almond meal, I would grind 1/2 cup of almond in the food processor and then measure out 1/4 cup of the meal.
      Reply

  23. Thanks for the recipe. I added extra mashed bananas coz I love love them and added 2tbsp of coconut oil instead of sweetener plus some dark chocolate chips yummy
    Reply

  24. On last night's episode of How I Met Your Mother we found out why Erik is called "Big Fudge". Cue my craving for fudge. I came across your website and you can bet that I will be making this tonight. Though I am trying to get rid of some disgusting protein powder, I will try substituting that for the almond meal! I will let you know how that goes!
    Reply

  25. hi! I tried making this recipe but i didn't have almond milk or almond meal on me so for that one time, i used just flour and milk. What is the consistency supposed to be like when u mix the almond meal and almond milk? like a paste or like a thick cream. Also, for the end consistency, when u finish mixing everything together, what is it supposed to be like?
    Reply

  26. Wow! Just finished making this recipe so fingers crossed! I mixed it with coconut flour for taste so I'm hoping that works! I just wanted to say how impressive your site is, and how absolutely phenomenal for your age. You show amazing sensitivity, maturity and passion. I love your writing style, it is full of personality and humour. I wish I had have your ability at 16. Amazing! Keep doing what you're doing :) x
    Reply

    • I know it's been a while since you've posted this, but I'm just wondering how the recipe turned out using coconut flour. Thank you!
      Reply

      • No worries, Jennifer! Feel free to ask questions about recipes whenever, wherever(we're meant to be together);-) While this fudge was originally created with almond meal, a reader commented that they subbed coconut flour and the mixture had a similar texture as the original before freezing! It wouldn't hurt to try it out! Or, if you have flax meal at home, maybe trying doing half and half? Hope you have fun experimenting and enjoy the recipe!
        Reply

          • I'm so happy that the substitution worked for you, Jennifer!! Thank you for making the recipe; I'm glad that it tickled your taste buds :-)

  28. I just tried this with mashed up raspberries I had defrosted and it turned out great. OMG... nothing better than raspberries and chocolate!
    Reply

    • Thank you for making this fudge, Nicole, and for your friendly feedback! Raspberries and chocolate are definitely one of the greatest food pairing combos known to man. Great idea mixing the duo together in this tasty fudge!! I just may have to steal your idea;-)
      Reply

  29. Hi! I'm so excited to try this but I need to know two things possibly! Are these as good as they look? And how many calories are in the entire batch! Thanks! -Amanda
    Reply

    • This fudge is all that it looks and so much more, Amanda! The whole batch comes to a grand total of 170 calories if made with unsweetened applesauce! So feel free to dig in single-lady style:-) Enjoy! Please let us know how you like this recipe!
      Reply

  30. Hi Kelley, Before I ask my question, I'd just like to say how AMAZINGLY talented you are. I've found my way to your blog through Pinterest quite a few times and it astounds me that someone my age has such amazing writing and cooking skills. ( And yes, your photography's quite the cake-topper too) (Yay, cake puns just for you because I love you.) Your passion is infectious and I don't know if we'll speak again, but in case we don't, please always remember to keep doing what you love because you are making magic. Now, onto my question, I found this under a "6 - calorie - fudge" caption. I'm not going to say that;s impossible, but I've noticed the almond meal and milk combination in itself is about 25 calories here. So if you could tell me what the total calorie count of this fudge is, I'd very much appreciate that. Thank you for everything, MD.
    Reply

  32. Re. my comment earlier, it was Hodgson Mill Almond Flour/Meal that I used, not Bob's Red Mill. I always get those two confused!
    Reply

  33. How can I get 10-15 pieces out of this tiny recipe? Did I miss a step, do something wrong, what? My bowlful fit into a tiny tupperware bowl. Tastes pretty good, though.
    Reply

    • Hi Kristen. Sorry about this, my old recipes definitely reflect pretty unreasonable serving sizes. This was intended for bite size pieces, but for a more reasonable fudge size, I'd make 6-8 pieces out of this recipe.
      Reply

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