Dark Chocolate Fudge

This no-cook sugar-free keto/ vegan friendly easy to make chocolate fudge has all of the velvety-mouth-feel of store-bought chocolate fudge less the sugar and dairy! One of the things I love about being a chef is the challenge of recreating my favorite treats. This pure choccy fudge is a game-changer for when you get the hankering. I always feel great about reaching for a piece of my homemade fudge straight out of my fridge. Only need ‘one and I’m done.’ It’s just SO satisfying! My fudge won’t buy you a ticket on the blood sugar rollercoaster. The recipe calls for ¾ Cup of nut or seed butter and you can use a combination too (pictured here ¼ cup cashew butter and ½ cup peanut butter. If you opt for a ‘Reeces Pieces’ flavor make sure your peanut butter only contains two ingredients, peanuts, and salt.)

Chocolate fudge mise en place/ food prep

Feel like geeking out with me for a minute? If so, read on. Cacao contains polyphenols (a class of phytochemicals) that help to reduce inflammation and are anti-aging. Cacao in its unadulterated state has the highest amount of phenylethylamine (PEA’s), which is a chemical/ neurotransmitter produced in the brain released when a person falls in love. It also contains small amounts of anandamide an endogenous cannabinoid (and mood enhancer) found in the brain and like PEA’s it is also a neurotransmitter, however, you would need to consume several kilos for it to have a similar effect on the brain as THC, the active ingredient in cannabis.

Finally, cacao contains the flavonoid epicatechin that has been found to have twice the antioxidants of red wine and up to three times found in green tea! Cacao flavonoids have been used in clinical trials to boost blood flow to key areas of the brain. Finally, it is rich in magnesium, or natures de-stressor (also found in dark leafy greens) which helps with muscle recovery post-workout. If you don’t do well with cacao you can try carob as a substitute in this recipe.

The sweeteners I employ are organic erythritol (Now Foods brand) and vanilla liquid stevia (SweetLeaf brand) or you can use liquid lo han guo (monk fruit – I prefer Now Foods brand). Erythritol is the only sugar alcohol I use (ever so sparingly) that is less likely to cause digestive distress as it’s absorbed by your intestines, unlike all of the other zero calorie sugar alcohols that are sent straight to your colon to ferment, which cause digestive issues and bloating. I always opt for organic Erythritol which is derived from non-GMO corn and is about 70% as sweet as sugar. Erythritol does occur naturally in some fruits and fermented foods, however, this form is man-made and as with all sugars, there is NO free ride!

Training our palettes to acquire less ‘sweet’ is, of course, optimal, so to is being realistic about our hard-wired human and hormonal need for something sweet without binging on the wrong kinds of foods. This is why balancing your blood sugar is so key – it prevents cravings! Having these kinds of treats on hand sets me up for success. Interestingly, cacao flavonoids have been used in clinical trials to boost blood flow to key areas of the brain. Okay, chocolate class dismissed! 😉

This fudge is life-changing. I realize that’s a BIG statement. Not a week goes by that I don’t have a stash in my fridge. I change up the butter each time too. Sometimes I will do cashew, other times almond butter, or a combination and then there’s that week I am craving peanut butter and chocolate (always make sure your PB has just 2 ingredients max: Dry roasted peanuts and salt!) Feel free to add in whatever crunch and flavors you prefer such as freeze-dried fruits, nuts, seeds, cacao nibs, etc. I sometimes use extracts too like orange and I might use pumpkin spice for the holidays. See other ideas below in the notes. Enjoy making this super easy versatile no-cook fudge! Its the BOMB! x

Chef Tip: If you use the weighted measurements in grams, which I have provided below in the recipe you will get more of an accurate fudge result.

Use my fudgey-velvety base recipe to create whatever fudge flavour and textures you desire!

A note on sweeteners: Below I am giving you the choice of which sweetener you might like to use, as one might be easier for you to get over the other. These are the ones I always have stocked in my pantry and are my go-to staple sugar-free sweeteners (not sponsored, these are what I use.) I also have one very low-sugar (prebiotic) sweetener, yacon syrup. See the recipe below for amounts to use in this recipe.

Choocy Fridge-Fudge stacked
Sugar free sweeteners I prefer and the brands I use (not sponsored.) Also, extremely low-sugar yacon syrup (a prebiotic.)

Dark Chocolate Fudge

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Recipe by Priscilla Soligo Course: Chocolate, Desserts, Snacks


  • 120g 1¼ Cups Cacao Powder

  • 210g 1 Cup Melted Cacao Butter, room temperature (approx. 1½ Cups shaved solid cacao butter)

  • 180g ¾ Cup Raw Nut or Seed Butter of Choice

  • 10g 2 tsp Vanilla Extract

  • 6g 2 tsp Ground Cinnamon (optional)

  • 1g ¼ tsp Unrefined Salt

  • Sugar-Free Sweetener Options (Choose 1, or a combination to taste)
  • 2 – 3 Tbsps Organic Erythritol (non-GMO), powdered in a blender, see notes below. I prefer Now Foods brand.

  • 20 – 25 Drops Vanilla Liquid Stevia. I prefer SweetLeaf brand.

  • 25 – 30 Drops Monk Fruit / Lo Han Guo. I prefer Now Foods brand

  • Optional add-ins:
  • Nuts, Seeds, Cacao Nibs, Freeze Dried Fruits and Extracts (See notes.)


  • In a high-speed blender, add in the room temperature melted cacao butter and nut butter. Blend on high quickly until just combined.
  • Add in all remaining dry ingredients. Blend on high quickly to combine. Do not over blend, or overheat your blender or the chocolate will seize and separate.
  • If you are adding in any optional ingredients pour liquid fudge into a bowl and fold through. If not, skip this step and go to step number 5.
  • Pour fudge out into silicone ice cube trays, or small silicone cups, or a plastic wrap covered squared pan (aprox 15cm x 15cm), or whatever desired shape you prefer!
  • Place your moulds filled with fudge in the freezer for approx. 60 minutes, or until set.
  • When fudge is set up remove from the freezer. Place onto a chopping board and allow to sit for 5 minutes before shopping into squares, or pop out of your moulds. Place into an airtight sealed container and leave in the fridge for whenever you need a piece of chocolate fudge!


  • Powdered Erythritol: In a blender, powder one cup of granulated erythritol to have on hand to use in dessert recipes that call for it. Store in a glass jar with a lid in the pantry. 1 Cup granulated will make approx 2 Cups powdered.
  • Optional Additional’s and tips: Cacao nibs, chopped nuts, or seeds, freeze dried berries like raspberry, or blueberries, etc (no dried fruit if you don’t want to spike your blood sugar.) Also, try some food grade essential oils and extracts such as peppermint, or lavender, rose, or orange. Add in some spices such as ginger, cinnamon, chai, or pumpkin spice for the holidays. Add in some adaptogenic herbs or mushrooms such as maca powder, or chaga/ relish/ lions mane mushroom for immune support. Try some functional herbs such as ashwaganda and Asian ginseng etc. It’s also fun to add some cayenne for a chilli-chocolate, if that’s our thing!
  • Storage: Fudge Stories well in an airtight sealed container in the fridge for up to 3 months.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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