Sugar-free, vegan, chocolate fudge recipe


These chocolates have helped me on many occasions during my journey to living sugar-free. They are high in fat so it is best to cut it into small squares and have 1 or 2 rather than the whole tray. I will add more recipes I have discovered during my sugar-free journey to my blog under ‘Giving up sugar for good’.


  • Coconut milk, minimum 80% coconut – 1 can, water drained away
  • Coconut oil – 5 tablespoons (add more for a thicker, creamier fudge)
  • Cocoa powder – 5 tablespoons
  • Stevia drops – to taste, (I add 10 drops) (check the ingredients on the bottle, some companies add malitol and caramel)
  • Cinnamon (optional) – to taste


  • Melt the coconut oil at a gentle temperature (unrefined coconut oil melts at 24 degrees Celsius)
  • Add the coconut milk, cocoa powder, stevia and cinnamon and whisk for 1 minute
  • Pour the mixture into a glass container, I use small glass bowls so as to portion the amount I eat
  • Refrigerate overnight

NOTE: You can freeze the fudge and keep it for up to a month in the freezer (if it lasts that long! 😉



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