Sugar-Free Chocolate Fudge is just what you need if you are diabetic and need a chocolate fix! This chocolate fudge will appease your sweet tooth. My husband, who is not diabetic, also really enjoys this fudge. Yes, you can have your chocolate and stay on your diet!
This is a gluten free, sugar free, and a diabetic friendly Chocolate Fudge recipe.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, carbohydrate grams, and calories for all your favorite foods.
- 1 cup coconut butter, warmed (see recipe below)*
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons Stevia, powdered
- 3 tablespoons Xylitol, granulated**
- 1/4 cup almond or other nuts of your choice, ground***
- 3/4 cup Whey Protein Powder (either chocolate or vanilla)
- 1 teaspoon pure vanilla extract
- 2 (8-ounce) packages coconut, unsweeted and shredded
Line one (1) small baking pan lined with waxed paper, parchment paper, or aluminum foil; set aside.
In you blender or food processor (I used my Vitamix Blender), add the warmed coconut butter, cocoa powder, Stevia, Xylitol, ground almonds, Whey Powder, and vanilla extract. Process approximately 5 minutes. Scrape down the sides of the bowl of the blender as needed and then continue processing again until creamy. I actually scraped down the sides of my blender several times.
Remove from blender and spread the chocolate mixture in the prepared pan, smoothing out the top. You could also pour the mixture into candy molds of your choice. Place the pan with the chocolate in the refrigerator for a few hours or freeze just for a few minutes. You can freeze for longer periods, but just be sure to thaw at least 15 to 20 minutes prior to serving.
Makes approximately 25 (1 1/2-inch by 1 1/2-inch) squares.
2 (8-ounce) packages unsweetened shredded coconut. Coconut butter is simply just coconut flakes blended into a buttery consistency.
Pour the coconut flakes in your blender or food processor (I used my Vita-Mix blender) and turn it on. Process approximately 5 to 6 minutes. Scrape down the sides of the bowl of the blender as needed and then continue processing again until creamy. I actually scraped down the sides of my blender several times. If using a Vita-Mix, blend approximately 5 to 6 minutes. A food processor will take approximately 10 to 15 minutes. If using a Vitamix, you may want to use the tamper to push the flakes down.
The shredded coconut will go through three stages before turning into butter. First the texture will be finely shredded, then thin out into a grainy liquid, and then finally turn into a smooth, thick liquid. The finished coconut butter looks very smooth, but it actually has a slight grain texture when you taste it.
The coconut butter will solidify or harden after making. To use in your recipe, slightly warm it. I usually warm the coconut butter by placing the sealed jar in a bowl of hot tap water or warm in the microwave for approximately 10 seconds.
Store the prepared Coconut Butter in a sealed glass jar at room temperature for up to 7 days. For longer storage, store in the refrigerator for up to a month.
Makes approximately 2 cups Coconut Butter.
* Also know as Coconut Concentrate. You can use either purchased or homemade coconut butter. See directions below on making homemade coconut butter.
** Xylitol is five percent less sweet than sugar, it has 40 percent fewer calories (9 calories versus sugar's 16), and a low glycemic index. It can be made from many different things, but it is primarily extracted from corncobs and hardwoods. It is considered diabetic friendly. It looks and tastes like granulated sugar. It is safe for you and safe for you children.
*** Just grind your nuts in your food processor or blender.