Red Velvet Fudge

Why are you people so good at what you do?

You are just so amazing at being you that I just can’t stand it. Your wonderful thoughts on my last post were so fulfilling to read. I would love it if some more people chimed in because I think it’s a topic we all should share our opinions on!

I said at the bottom of the post that I gave you recipes with a low calorie/fat profile, not so you can starve yourself to death, but so you can enjoy a delicious and super healthy snack. It’s nice to be able to eat five cinnamon buns and not have to worry about your skinny jeans still fitting. As long as you get the calories and fat you need, eating low calorie and fat foods is still great.

But adhering to what you need to does not mean deprivation.

Seriously. Look at this fudge! Does it look like deprivation to you? It’s red velvet fudge. It’s not too sweet and perfectly fudgarific. (And yeah, Spellcheck, fudgarific is totally a word.) Plus, it takes all of 2 minutes to make.

Not into time commitments? Me neither. I want my fudge and I want it now.

Maybe you got the memo from last time, but I happen to have a slight infatuation with stuffing other desserts into fudge.

Regular fudge? Amazing.

Cookie butter fudge? You can’t possibly go wrong.

Red velvet fudge? I have no words.

Wow. That’s a first. I think it’s worth making a batch just to see what’s worth (not) talking about.

Red Velvet Fudge

Let’s recap shall we? I have given you mouth-watering fudge that takes about 2 minutes to make and is only about 7 calories a piece. So stop pinching yourself.

Adapted from my World’s Healthiest and Easiest Fudge 

Makes 10-15 pieces


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)

5 or so drops of natural red food coloring (you can buy some here)

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


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 bit before eating.

Red velvet cupcakes? Sooooo 2009.


-Kelly M.


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  1. Charlotte says

    Kelly, I was wondering what you do with the fudge to make the pieces come out so thick? I absolutely adore your fudge recipes but the pieces always end up so tiny and flat.

    • says

      You are so great! I have been feeling unsure about the fudge recipes because I didn’t think anyone liked them, so I really appreciate the reassurance! Thank you!

      Oh, that’s an easy answer. I just use a smaller container. The bigger the container is, the thinner you will have to spread the fudge out out. The smaller the container is, the thicker the fudge! Thanks again, and I hope this helps!

      • Charlotte says

        No need to feel unsure! I really really love just about every recipe you post!! Thank you, I’ll try that next time! I’m working my way through a tray of the cake butter fudge at the moment!

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