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The BEST Sugar-Free Fudge Recipe For GUILT-FREE Enjoyment

Healthy can be yummy with this vegan, sugar-free, low-fat fudge

Who doesn’t love fudge?

We bring you the best sugar-free chocolate fudge recipe ever – it’s under 10 calories a piece, vegan, sugar-free, low-fat and can be made under five minutes.

And even if you have never cooked before, this recipe is easy to make. So, we feel fairly confident in saying this has to the best sugar-free fudge recipe in the world.

Old-fashioned fudge tastes great, but it’s mainly sugar and saturated fat, so it isn’t that healthy for you. But, this one is virtually guilt-free, because it’s made with nuts and fruit.

And most important of all, this suagr-free and vegan fudge tastes as sweet and decadent as regular chocolate fudge, so it’s a hit when the kids want snacks. It’s a little different, as far as texture goes, but it’s still smooth, sweet and creamy in a chocolate-y way.

So here is how to make the best sugar-free chocolate fudge, from scratch!


1/4 Cup almond meal
2 Tbsp almond milk
1/4 Cup mashed banana, cooked and mashed pumpkin, or applesauce
1 Tbsp unsweetened cocoa powder (or carob powder)
1 Tbsp Chopped nuts
Sweetener to taste, is optional

Note: This recipe makes 10-15 pieces of sugar-free vegan chocolate fudge.


  1. Combine almond meal and almond milk in a microwave-safe bowl. Stir.
  2. Microwave for 30 secs to thicken the milk. If you prefer not to use a microwave, place the bowl in the fridge overnight, until mixture thickens. (Or simply use less almond milk).
  3. Add in mashed banana, mashed pumpkin, or applesauce, as well as the cocoa powder, and sweetener and chopped nuts, if desired. Mix well.
  4. Spread mix into a flat container and freeze until solid. You can keep this sugar-free fudge in the freezer for up to six months. If you’re a fan of that traditional chewy fudge texture, let this sugar-free fudge thaw at room temperature for a bit before eating. Tip: Flexible silicon ice-cube trays work very well for popping the fudge out.

By Pinky Chng, May 2016 / Recipe from foodiefiasco.com / Last updated by Jasia Shamdasani

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