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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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
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.
This looks great, Kelly! I love Chocolate Covered Katie, but I love adapting her recipes more! Good job with this one… almond chocolate is soo much better than banana
I think so, too! We must be related.
You just made my day. Thank you
Healthy fudge! Yes please!
Nope. You just made my day! Thank you!
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
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!
Haha… I love the way you think! Someone has her priorities straight.
I love the idea of using avocado!
I really want to make this but I have no idea what almond meal is…Is there a replacement for this?
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!
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
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!
So, this looks amazing but i can’t have any nuts, any suggestions for replacements?
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!
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.
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.
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!
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!
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!
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.
Mine turned out grainy. Is it supposed to be that way or did I do something wrong?
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!
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.
Do you know the exact calories? This sounds amazing!!
Thank you, Brianna! There are about 10 calories a piece.
Hi Brianna! There are about 10 calories a piece.
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!
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