Amazing Guilt-Free Fudge with All the Mouth Feels

I’ll be honest, I’m not a big fudge person. So why then am I sharing a fudge recipe? Because I love this fudge! The corrected statement then would be: I was not a big fudge person until I discovered this amazing guilt-free fudge. It’s simple, quick and easy to make and is gone just as fast. Most other fudge I’ve tried growing up were dense overly sugary bricks that made me feel gross after just the first two bites. 

I wanted some chocolate one day and thought I would try making my own fudge. I experimented with different ingredients ’til the results of this recipe had me blown away. So I brought it to my friends to try. The best compliment from one of my best friends was she really liked the “mouth feel.” Aha! That’s the term to describe this. The flavor and texture work together to make mouths happy. All the while being refined sugar free!

Now aren’t best friends supposed to say these things all the time? Well, my bestie is the type of person that has no problem telling me if something needs improvement. Thus I took her compliment very highly. So here I am, ready to share all the happy “mouth feels” with you in this recipe!

Guilt-Free Ingredients You’ll Need

All you need for this amazing guilt-free fudge are six simple ingredients:

• Lily’s Semi-Sweet Chocolate Chips – refined sugar-free and tastes great!
• Coconut Cream – from one 13.5 ounce can of full-fat coconut milk
• Raw Tahini – I like Artisana’s raw tahini because it has no additives and is very creamy
• Maple Syrup – Coomb’s Family Farms Organic Dark Amber is the best maple syrup I’ve had, I highly recommend this brand. You can find it at Thrive Market.
• Vanilla Extract
• Raw Walnuts – chopped and sprouted (preferably). If you cannot have nuts, there are many great toppings you can put on this fudge instead. Some favorites are dried fruit, sea salt, or just good ole’ chocolate!

You will also need a saucepan, spatula (silicone preferably), loaf pan (I use a 9”x5”) and some parchment paper! Start by taking the can of coconut milk and placing it in the fridge overnight. That way the cream separates from the water and is all at the top. When you are ready to make the fudge, pull the can of coconut milk out of the fridge. Line the loaf pan with parchment paper to make removal easy. 

What is Tahini?

Tahini adds some wonderful depth to this fudge while contributing to the creamy texture. It is a paste made from ground sesame seeds. This is a great option if you cannot have nuts. Typically tahini is used or seen in savory Mediterranean dishes. By adding it to this fudge it balances out the flavors to make this amazing guilt-free fudge. If you do not have tahini, cashew butter is another great option. However, tahini I find, is definitely worth getting for this. Plus this healthy fat has anti-inflammatory properties and is rich in antioxidants!

Only One Saucepan Needed

Place one whole bag of your semi-sweet chocolate chips (I use a 9 ounce bag of Lily’s chocolate chips) into a 1.5 quart saucepan with the raw tahini (sesame seed butter). Scoop out the coconut cream from the top of the can. One can I find has about a ¾ cup amount of cream which is perfect for this recipe. If you end up getting a little coconut water in the cream, don’t stress, a little is okay. Place into the saucepan and constantly stir everything together over low heat. We don’t want the chocolate to burn or stick to the bottom. Low and slow is good here, although it will not take too long for the chips to melt. 

Once the ingredients are starting to come together, add the maple syrup and stir until a smooth texture is achieved. Remove from heat and stir in the vanilla extract. Once well incorporated, immediately pour the mixture into the prepared loaf pan. Top with raw (sprouted preferably) chopped walnuts. If you are nut-free, you can sprinkle the top with some sea salt instead! Cover the top and place in the fridge to set overnight. 

Once set, just pull them out of the loaf pan with the parchment paper and cut into desired sized squares. I personally find cutting them into little 1×1 inch squares to be the perfect size for this rich fudge. These can be enjoyed straight out of the fridge or let it sit at room temperature for 30 minutes and they feel even creamier. I recommend storing them in the fridge.

Simple Swap to Make this Amazing Fudge Vegan

For the vegan version of the recipe, just swap out the Lily’s Semi-Sweet Chocolate chips with Lily’s 55% Dark Chocolate chips which are also refined sugar-free. Or use your own favorite vegan chips instead! 

I hope this amazing guilt-free fudge brings some happy mouth-feels and tummy-feels into your life without feeling bad after! Scroll down for the recipe and enjoy 🙂

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