Dairy-Free Chocolate / Carob Almond Fudge (sugar-free option)

Recipes for Chocolate

First of all, if you missed my post on Silky Smooth Bean Fudge, you’ll want to go back and check it out– for two reasons:

1. The recipe is the base for the one that I am sharing today.

2.  It’s got a fun video clip of Bill Cosby that will give you a nice afternoon “pick me up” if you need one.  And who doesn’t sometimes?  (Especially with this massive heat wave hitting the Midwest here :-(.

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3. You can make it without the nuts for those with allergy concerns.

Just when I thought that we had the Bean Fudge thing perfected, I got my recipe out and worked on it again.

I must say that while the other recipe sure got rave reviews, this one will pass the test of any “non-whole-foodie”.

I made up a whole bunch of Bean Fudge yesterday in an attempt to perfect my recipe and to work on a few variations.  And believe me, you do not want to see how much fudge I have now in my fridge.  Good thing it freezes well :-)!

Well, it all turned out well and even some of it got eaten by friends whom we visited last night, both the ones who were off of sugar and those who were not.

But I thought I still needed to work on it some more and well –here is the result of today’s reworking.

And boy is it good.  The changes?:

  • More cocoa (or in my case, carob) and
  • a bit more sweetener, and
  • the cruchyness of almonds!!


(Note:  In the following recipe are some affiliate links. If you make a purchase after clicking on them I might make a small commission. Your price remains the same and I so appreciate your support of my blog. You can read my full disclaimer here.)

Well, there you have it.  Rich, creamy and great for you.

Do you have a favorite recipe that you would like remade into a healthier version?

This post contains affiliate links.  If you click on them and make a purchase, I may be compensated with a small (emphasis on small) commission.  It takes a lot of time to put this blog together so these commissions just help me to keep on writing.  Thanks for your support!


    Speak Your Mind


  1. Thanks for this recipe. It sounds so yummy. I can’t wait to make it. I have a question. Your basic fudge recipe called for 3/4 cup cocoa powder, but this one has 1-1/2 cups. Is this correct? 2hmz

  2. Bean-based fudge is one of the snacks I make all the time and just love. I feel very virtuous eating a low glycemic, high fiber sweet! And it’s also saved me many a time when I was faltering on the anti-candida diet. :) This looks like a great flavor combo!

  3. wow beans and fudge! i never would have fathomed the two together. awesome recipe :)

  4. Hubby and son will like that…Happy FTF!

  5. I remember that bean recipe! That was a treat! I hope you link up and share this fabulous fudge recipe too at my Friday Food Fight. :-)


  6. Thanks for this totally divine treat and joining us today at Fight Back Fridays!

    (AKA FoodRenegade)

  7. Wow!! This amazing creations looks sinfully delicious!! And it’s actually good for you!! Well done :), Miriam@Meatless Meals For Meat Eaters

  8. wow my kind of guilt food, love it

  9. Yum!

    Thanks for sharing with
    Simply Delish Saturday

  10. cheerful says:

    wow, that sounds so great and looks really delicious…love to have a slice! thanks for sharing your recipe! visiting late from FTF, have a great week. :)

  11. I love this type of fudge and can’t wait to try your recipe! Thanks for the tip that it freezes well, because portion control is a problem!

  12. Yum! Kids would surely love that thick fudge!

  13. I’ve got pintos soaking just screaming to be allowed in this recipe…thanks!

  14. Hi! I’m a new follower and can’t wait to try this. I use xylitol and didn’t know it was considered “bad”. Why is that? I heard it was good for fighting cavities. I buy mine at the whole food store. I guess I need to look up more about it, but if you could let me know, I’d appreciate it. :)

    • Hi there and welcome! Well, I think it all depends whom you are listening to. I know of health food “experts” who cite that dogs have kidney failure when they eat xylitol and they cite that to say that it must be bad for use. However, dogs can’t eat chocolate and though I am fully aware of “issues” with chocolate, it by no means makes us as sick as it makes dogs.

      It can certainly cause digestive upset in some folks. In our family we find that it we eat too much of it, we get mild stomach aches. Really overdo it and you can get cramping. But nothing like the maltitols, etc.

      I wrote what I did because I consider myself to be a “whole foodie.” However, due to having candida and sugar metabolism issues, I just can’t tolerate what I would like to eat (that is raw honey, molasses, and maple syrup and sucanat). I can only eat stevia and the other sweeteners that I mentioned and stevia and I are trying to figure out if we get along. A lot of “traditional foodists” would think that I am going against the “movement” by recommending these sweeteners since they are not “natural”. That is completely not the case, I advocate using the natural sweeteners, but I cannot. Otherwise, I would bake with them freely.

      Let me know if that helps or if you need more information – and take care!

  15. This recipe looks really good! It would be great if you came over to Cast Party Wednesday tomorrow and shared some of your recipes.
    I hope to see you there!

  16. This looks divine! A definite ‘must try’.

  17. This looks and sounds delicious – and I love that it has the dairy free and also sugar free options! Thank you for sharing it with Feed Me Tweet Me Follow Me Home!

  18. What an interesting idea. I have never thought to use beans in fudge before. Thanks for sharing your recipe with the Hearth and Soul Hop.

  19. Oh Yum! What a great afternoon treat to go along with my tea and it’s almost tea time! I can’t wait to try this one. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen

  20. I can’t believe this fudge was made with beans. How awesome is that. Thanks for linking it up to Sweets for a Saturday.

  21. Can I use liquid stevia instead of powdered & if so how much?


    • Sure you can! I try to use the extract as it is a lot less expensive, but try 4-7 drops (I’d start w/ 4 and work my way up). Tell me how it works. There are a number of different conversion charts, but that is what one showed. I am thinking you may need more than that.

  22. HELP!! I am confused about the “sugar” (there is no “or” used and you left a space after the first line so I assume the 2nd line is a new line calling for more sweetener??) or is that all one line and just different measurements for different sweeteners? I am wanting to make this for a party tomorrow night.

    “1/2 cup + 2 Tbsp sweetener of choice (if using granulated sweetener, you will need to add a bit of water. I added 2 Tbsp.)***
    6 scoops of pure stevia extract (not the kind with fillers). (One great brand is KAL.) Stevia extract typically comes with a small scoop that measures 1/32 tsp. So 6 scoops = 3/16 tsp.”

    • Mindy, yes the stevia is additional sweetener. I tried to make that more clear just now.

      I hope your fudge is a hit! There’s a man at my church who keeps asking me to make it for him, but we keep eating it all whenever we make it :-).

      • Ok I’m sorry I want to make sure I understand that it’s 1/2 cup + 2 Tbsp PLUS 6 scoops of pure stevia extract???
        I would have to use only sugar (unless you have have a sub for Agave Nectar,that is what I use at home)

  23. Hi Adrienne,

    Can you de-gas canned beans? I know it is cheaper to cook your own, but in a pinch, canned might be helpful (but not if they produce gas). Thanks for any info you can share.

  24. Sorry I asked this on the first recipe.

    What would you guesstimate the shelf life is if this is NOT put in the fridge?

    Thank you

  25. This recipe is wonderful! Thank you so much for sharing.

  26. Wanted to say “Thank You!” Made this today (have to admit I only made half a recipe because I wasn’t sure how it would turn out) and it is wonderful. I plan to post a mention of this on Low Carb Friends and refer back to your site. One question though: Are the beans (I used canned black soy beans as I am on low carb) supposed to be drained of their liquids prior to placing in the blender? I did drain them and rinse them but found that I needed to add some water to get them to move through the blades of the blender sufficiently to become smooth. The next time I make this I would definitely blend the beans until smooth prior to adding the rest of the ingredients, and also mix the coconut oil and cocoa powder and add to the bean mixture. Just in time for Valentines Day I have a very special treat to share with DH. He will be very pleased!

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