Chocolate Fudge Gluten Free Sugar-Free Recipe
Chocolate Fudge without Refined sugar
Chocolate, the passion food for lovers.
Oops...your watching your weight, but you're craving rich dark chocolate fudge. What are you going to do?
No need to fret.
Here is my favorite recipe for satisfying my chocolate cravings. It's low carb, refined-sugar-free, safe for diabetics and is also gluten-free. It also gives you a little extra fiber. What more can you ask for?
The recipe uses unsweetened baker's chocolate which is sweetened with a banana and stevia; no sugar alcohols to unset your stomach. It is thickened with glucomannan powder which adds soluble fiber to the recipe. It is quick, easy and delicious.
- 3/4 cup Carnation Evaporated Fat Free Milk
- 1/4 tsp Pure Stevia Powder of to taste
- 1 small banana (50 grams)
- 4 ounces unsweetened bakers chocolate
- 1/4 tsp salt
- 1 tsp pure vanilla exract
- 1 Tbsp glucomannan powder
- Mix the following ingredients together in a sauce pan:
- 2/3 cup Carnation Evaporated Fat Free Milk
- 1/2 of a small banana mashed (about 50 grams)
- Add the Stevia Powder to taste. If using Truvia ot Stevia in the Raw, use 3/4 to 1 cup to taste.
- 1/4 tsp salt
- Bring to a boil over medium heat, stirring constantly, for about 3 or 4 minutes.
- Slowly add 1 tsp glucomannon powder stirring constantly so it does not clump and cook for another minute.
- Remove from heat.
- Stir in 1 tsp of real vanilla extract and stir until well mixed.
- Break up and stir in 4 one ounce bars of Unsweetened Baking Chocolate until completely melted.
- Spread the fudge out on a piece of aluminum foil to about an 9 inch by 10 inch rectangle and lightly score it to make 24 serving.
- If you want to be creative, get out the cookie cutters and cut out some hearts.
- Refrigerate for about 2 hours before eating.
- Keep refrigerated.
|Serving size: 1 of 24 squares|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 1 g||5%|
|Carbohydrates 3 g||1%|
|Sugar 2 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Sodium 8 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Here some things you can add to the recipe to customize it to your taste and diet.
Adding 2 Tbs. of butter helps make it more traditional, but does add calories and saturated fats.
People like a little crunch in their fudge so adding your favorite chopped nuts is an option. About 1/2 cup should be enough. It does add more calories, but adds healthy fats. Two tablespoons of crunchy peanut butter is also an option.
3. Shredded Coconut
Chocolate coconut is a favorite of many people so adding about a 1/2 cup of shredded coconut should satisfy the taste. I prefer to use unsweetened shredded coconut to keep the calories and sugar levels down while adding a healthy saturated fat choice.
4. Dried Fruit
Dried fruit adds another dimension to the taste and texture. I tried diced fruit that was not dried, and that tended to make the fusge too runny.
I only use pure powdered stevia in all my cooking, but that does not mean that you can't use a sweetener that you prefer. Stevia is just my own preference.
Glucomannan is also my preference, but it is not a common ingredient for most people. You could probably use arrow root which is more available, but you would have to experiment with the amount. I avoid corn starch since that has a higher impact on your sugar levels than even regular sugar.
Use your imagination, but remember, this is "guilt-free" fudge so don't add too much.
Cooking with Stevia
I love my sweets, but can't use sugar. I don't like using artificial sugar substitutes because most of them don't agree with me.
Pure Stevia extract is what I use. It is from the Stevia plant which is dried and powdered to make a very strong sweetener. It only takes a very small amount to get the sweetening you want.
You can cook with it, add it to cold drinks or sprinkle it over things such as fresh berries.
There are quite a few cookbooks now that use stevia and also give you guidelines in how to use it to replace regular sugar in recipes.
This is the one I use most frequently. I got it when I first started using Stevia in 2008 and it was very helpful since Stevia was relatively new.
It is not grain or gluten-free, however, so recipes had to be adapted once I went grain free in 2013.