2-Ingredient Sugar-Free Chocolate Fudge

Sugar-Free Chocolate Fudge

Sugar-free milk chocolate chips and coconut butter make a smooth, no-bake fudge that sets in the refrigerator. Gentle melting keeps the chocolate from overheating; a long chill gives the slab enough structure to lift and cut into small pieces.

Plan on at least 6 hours in the refrigerator, or leave it overnight for the most reliable set. The finished firmness can vary with the chocolate brand and the consistency of the coconut butter.

Ingredients for Sugar-Free Chocolate Fudge

• 2 cups sugar-free milk chocolate chips (340g)
• 1/2 cup coconut butter (120g)

Optional: Add 1/3 cup chopped pecans or walnuts, a small pinch of flaky sea salt, or a few drops of oil-based peppermint flavoring.

How to Make Sugar-Free Chocolate Fudge

1. Line the pan: Line an 8-inch square pan with parchment, leaving overhang on two sides to use as handles. Lightly spray the parchment if desired.
2. Melt the ingredients: Combine the chocolate chips and coconut butter in a microwave-safe bowl. Microwave for 30 seconds, then stir thoroughly. Continue in intervals of 20 seconds or less, stirring after each. Stop heating when a few chips remain and stir until completely smooth. Active heating usually takes about 1–2 minutes, depending on the microwave.
3. Fill the pan: If using nuts or oil-based peppermint flavoring, stir them into the smooth mixture. Scrape it into the pan and spread it evenly into the corners. Sprinkle flaky salt over the top, if using.
4. Chill until firm: Refrigerate for at least 6 hours, preferably overnight. The center should feel firm, and the slab should lift without bending or slumping.
5. Cut into pieces: Lift the slab out using the parchment handles. Cut into about 24 small pieces with a warm, dry knife, wiping the blade between cuts. If the fudge begins to soften, refrigerate it briefly before continuing.

How to Melt the Chocolate Without Overheating It

Stir after every microwave interval, even if the chips have barely changed shape. Once only a few remain, the warmth of the mixture should melt them as you stir. Keep water and steam out of the bowl; for a peppermint variation, use oil-based flavoring rather than a liquid extract.

To use a double boiler instead, place the chips and coconut butter in a heatproof bowl over a saucepan of water on low heat. Stir gently until smooth, keeping water and steam out of the bowl.

Can You Replace the Coconut Butter?

Peanut, almond, pecan, or sunflower seed butter can be used instead, but each will change the flavor and may change how firmly the fudge sets. Coconut milk, coconut cream, and coconut oil are not established one-for-one substitutes here.

How to Store Sugar-Free Chocolate Fudge

Store cut pieces in an airtight container in the refrigerator for up to 2 weeks. Airtight storage at cool room temperature for 2–3 days is another option, but the fudge may soften; refrigeration is more reliable for keeping it firm.

For longer storage, freeze the pieces in a tightly sealed container for up to 6 months and thaw at room temperature. These storage times are approximate and can vary with the ingredients and conditions.

Nutrition

Approximate nutrition per piece, based on 24 pieces: 105 calories, 1g protein, 9g fat, and 8g carbohydrates. Per 100g: approximately 540 calories, 7g protein, 49g fat, and 39g carbohydrates. Values vary by brand, especially for sugar-free chocolate chips.