1. Dark Chocolate Peanut Butter Fudge
Lower in fat than most typical fudge recipes, peanut butter is a perfect ingredient in any fudge because of its consistency. Adding it in for flavor in this dark chocolate peanut butter fudge recipe makes it not only the right texture, but a delicious meld of two healthy flavors. This recipe uses naturally sweet ingredients that are low in sugar, with a crisp taste of sea salt.
Ingredients:
½ cup molasses
½ cup Nutella
12 oz semi-sweet dark chocolate chips
1 cup raw cacao powder
2 cups peanut butter
1 tsp vanilla
1 tablespoon sea salt
Directions: Microwave chocolate chips in a microwave-safe bowl for 30-seconds or until melted. Combine with Nutella, molasses, cacao powder, peanut butter, vanilla and sea salt. Stir until forms a consistent texture. Pour onto a parchment lined loaf pan. Store in fridge or freezer. Cut into pieces and serve once cool.
2. Peanut Butter Fudge
Peanut Butter Fudge is an all time favorite because of one key ingredient: Peanut Butter. Add maple syrup to bring out the flavor of the peanut butter plus coconut butter for stability from the healthy fats in coconut oil. This treat is low in sugar to satisfy your sweet tooth and the whole foodie in you!
Ingredients:
½ cup coconut butter
¾ cup creamy peanut butter
2 tablespoons pure maple syrup
Directions: Heat in a double boiler while stirring. Once melted together, pour into a parchment lined loaf pan. Store in refrigerator. Slice once it’s cool and enjoy!
3. White Chocolate Pumpkin Fudge
This is a perfect cold weather recipe! Got some leftover pumpkin puree? Here is your chance to use it in a delicious way. The smooth texture of pumpkin puree mixed with the sweet flavor of white chocolate makes for a sweet treat that won’t hurt your waistline either. The coconut oil adds consistency to thicken this recipe.
Ingredients:
12 ounces white chocolate chips
⅓ cup coconut oil
⅓ cup canned pumpkin puree
1 teaspoon cinnamon
¾ teaspoon ginger
½ teaspoon allspice
¼ teaspoon nutmeg
1 tsp vanilla extract
Directions: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30-seconds and stir to combine. When completely melted, add pumpkin puree, cinnamon, ginger, allspice, nutmeg, and vanilla. Stir together until thoroughly mixed. Pour onto a parchment lined loaf pan. Store in fridge or freezer. Cut into pieces and serve once cool.
4. Coconut Cream Fudge
Your favorite coconut candy in fudge form? Say no more.
This recipe combines coconut oil, coconut flakes, white chocolate chips and vanilla for flavoring. To combine the ingredients together, add sweetened condensed milk. There is a bit of sugar content in this recipe because of the sweetened condensed milk, but it’s worth every bite. But even so, this recipe’s sugar content will be lower than a traditional fudge recipe, since it uses white chocolate chips and condensed milk instead of raw sugar.
Ingredients:
½ cup coconut oil
½ cup coconut flakes
½ cup white chocolate chips
1 tsp vanilla
1 can sweetened condensed milk
Directions: In a pot over medium heat, combine the coconut oil, white chocolate chips, and condensed milk. Remove from heat and stir in coconut flakes and vanilla. Spread evenly on a parchment lined loaf pan. Refrigerate. When cool slice and serve.
5. Eggnog Fudge
Just because the holidays are over, doesn’t mean you can’t still drink eggnog! Eggnog tastes great in any cold and wet weather climate. This recipe is great as a valentine’s day treat. This recipe uses eggnog and butterscotch chips for sweetness and even adds some chopped almonds for protein! Have a healthy treat with this fudge.
Ingredients:
1 cup eggnog
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tsp vanilla
1/8 cup margarine
6 ounces butterscotch chips
1 cup chopped almonds
Directions: Heat eggnog in a saucepan over medium heat. Once simmering, add cinnamon, nutmeg and vanilla. Simmer for 5 minutes, stirring constantly. Add margarine, butterscotch chips and almonds. Pour onto a parchment lined loaf pan. Refrigerate. When cool slice and serve.
6. Dark Double-Chocolate Fudge
Chocolate, chocolate, chocolate! Need I say more? This dark double-chocolate fudge recipe is perfect for all of you chocolate lovers. It cuts back on the sugar for a typical fudge recipe by using molasses instead of sugar. The rest of the sweetness in this recipe comes from dark chocolate chips, chocolate hazelnut spread and sweetened condensed milk. The flavors from the raw cacao powder, vanilla, and sea salt add to the sweet flavor, without adding to the calories. The raw cacao powder is also full of antioxidants, making this a super healthy chocolate dessert.
Ingredients:
½ cup molasses
1 cup semi-sweet dark chocolate chips
1 cup raw cacao powder
½ cup chocolate hazelnut spread
½ cup sweetened condensed milk
1 tsp vanilla
1 pinch sea salt
Directions: Combine chocolate chips and sweetened condensed milk into a saucepan. Stir until melted together. Fold in molasses, cacao powder, chocolate-hazelnut spread, vanilla and sea salt. Stir together until forms an even consistency. Pour onto a parchment lined loaf pan. Refrigerate. When cool, slice and serve.
7. Mint Chocolate Chip Fudge
Healthy mint chocolate chip fudge, you say? This is too good to be true! This recipe is not too different from a typical fudge recipe, except it uses less butter and its sweetness comes from white chocolate chips and sweetened condensed milk. It has a bit more sugar and fat than the other recipes on this list, but hey, it’s healthier than a typical fudge and even better, it is mint chocolate chip.
Ingredients:
3 cups white chocolate chips
2 tablespoons butter
1 can (14 ounces) sweetened condensed milk
2-3 teaspoons mint extract
green food coloring
3/4 cups mini dark chocolate chips, divided
Directions: In a microwave-safe bowl, microwave white chocolate chips and butter on high for 1 minute. Stir until all lumps are gone. Stir in sweetened condensed milk and mint extract. Add food coloring to desired color. Once completely incorporated, let cool for a few minutes then fold in 1/2 cup mini chocolate chips. Press fudge into prepared pan. Sprinkle remaining mini chocolate chips on top and gently press into fudge. Refrigerate. Store in an airtight container.