Crock Pot Refined Sugar-Free Dairy Free Fudge couldn’t be any easier or more delicious! Now made completely sugar free with a few adaptions from the original!
This Easy Fudge recipe is made with just 5 ingredients and in the Slow Cooker! You can’t beat an easier dessert for the Holidays!
I originally created this recipe in 2011 before I was even low carb and did use honey. You can use any sweetener you prefer but the New Adapted recipe is by far my favorite! It’s Keto, Gluten Free, and completely Sugar-Free!
Other Easy Desserts for the Holidays that make life less stressful are my Paleo Snowball Cookies, Peppermint Brownie Bark and White Chocolate Fudge and NO Bake Peppermint Bites!
My family asks for this fudge all year through, not just for the holidays! When I first made this recipe in 2011 it was before Lily’s Sweets created their amazing Sugar-Free Chocolate chips. My orginial recipe also used carob chips which are naturally unsweetened, but Lily’s Chocolate Chips are the perfect solution for a low carb fudge!
Although I’m not much of a fudge girl, my family loves it! I was inspired to make some after seeing a recipe from Skinny Crock Pot that seemed to be an easy and simple task and one that wouldn’t involve too much time on my part.
I adapted the original recipe to eliminate honey and make it with Stevia instead. Although its a bit sticky to the touch, it IS delicious and everyone who tried it couldn’t believe it was sugar-free and dairy free! Of course you could still use honey but not having tried it that way I can not comment on taste or texture.
A smaller crock pot, 3 or 4 quart will work better than a larger one. If you plan ahead and have the ingredients ready, you could make this for Christmas now and freeze until your ready to serve!
You could certainly add some chopped nuts within the mixture before spreading into the dish and refrigerating.
OLD PIC Below from 2011!!!! Above pics are with Lily’s Sugar-Free Chocolate chips.
UPDATE: May 2014: Recently I tried this recipe using fresh coconut milk from Silk and it was phenomenal. In fact I think even better than using canned coconut milk and again made with sugar-free chocolate chips as mentioned. A big hit with my entire family!
Brenda’s Notes:
- The fudge may be sweet enough for you with just the sugar-free chocolate chips, but typically those who are not on a low carb diet are used to very sweet type fudge, so if you are making this for others I would suggest adding in additional sweetener as I did in the video.
- Chocolate Liquid Stevia would be fantastic here but I do love my Vanilla Creme Stevia the best.
- This recipe was first published on my blog in December of 2011.
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Crock Pot Sugar-Free Dairy Free Fudge
Ingredients
- 2 1/2 cups sugar-free chocolate chips
- 1/3 cup coconut milk
- 1 tsp. pure vanilla extract
- a dash of salt
- 2 teaspoons vanilla liquid stevia (optional)
Instructions
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Stir coconut milk, chocolate chips, vanilla, stevia and salt in a small 3 or 4 quart crock pot.
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Cover and cook on low 2 hours.
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Uncover, turn off and let sit (no stirring please) for 30 minutes to 1 hour.
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Stir well for 5 minutes until smooth.
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Line a one quart casserole dish with parchment paper and spread mixture in.
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Chill 30 minutes or until firm.
*Check here to make this into Peppermint fudge.
The Sugar-Free Mom Cookbook has been Released!! Hitting shelves in days and Amazon is selling it at a discount right now!
![Crock Pot Peppermint Fudge: [Gluten Free & Dairy Free]](https://www.sugarfreemom.com/wp-content/uploads/2012/12/crockpotfudge3-150x150.jpg)
it LOOKS good!
i just HAD to see the reciepe tho
no sugar, no dairy?
i couldn’t figure out what WAS in it!
Good job!
Thank you AND it tastes great too!
I have loose stevia, can that work? what would be the conversion rate between liquid and loose powder? I am so glad i found you. Most family is diabetic. and i don’t need anymore sugar. thank you
Yummy! My husband & adult son are both type II diabetic, but my son always loved having fudge at Christmas. I did a trial run of this at Thanksgiving, and it was a hit! I used 2 bags of Hershey’s sugar-free chocolate chips, & 2 packets of Splenda Naturals (stevia & erythritol) rather than 2 tsp of liquid stevia, and it was wonderful! Some may like it a bit sweeter, but it tasted just like dark chocolate to me! Thanks for helping me rescue one of our favorite Christmas traditions!
I did a half batch with the honey. I’ve never made any kind of fudge before and was so surprised at how it reawakened at the stirring phase. SO good! * I added a sprinkling of sea salt on top…and may mix a little rum in next time… 🙂
Saw you called for canned coconut milk. I was wondering why not regular coconut milk (from carton), since it’s hard to open a full can and leave some unused.
If you need to use canned, could you use lite or should it be regular? (this recipe looks wonderful, just want to ask first before trying.)
I’ve not tried it with a carton. Regular is the best choice here.
canned milk is thicker, has more fat in general, and is closer to evaporated milk, at least double the strength of carton milk. if you use the “lite” it won’t have as much fat but will still be concentrated, and will have more “stablilzers” thickeners, etc.
to me that looked like Coconut oil and not milk I’ve never seen coconut milk that thick where do you find it?
I mentioned in my notes I like the fudge better with coconut milk I used so that’s why It’s listed in the ingredients. For the video I used the coconut cream from the top of a can of coconut from Nature Forest.
You can buy actual coconut cream in cans. I bought some the other day at Trader Joe’s. 🙂
I found that confusing as well (video vs recipe coconut milk). I am making it now with 1/3C Silk coconut milk and using the chocolate Stevia. Sure hope it turmns out or else it is a lot of $$ down the drain!
Under my update I shared I used Silk fresh coconut milk and it came out fantastic.
Though I’ve not yet tried this recipe (I plan to & soon!) the canned coconut milk gives food products more ‘body’ than the coconut milk in the carton.
I’ve used both for blender banana shakes, and the canned is so much better!
Do you think unsweetened baking chocolate would work?
Yes but you will need to increase sweetener since the choc chips used here are slightly sweetened.
How much unsweetened chocolate should I use, if I decide to use that rather than the chocolate chips?
I would use the same amount.
I am a low surger person and the recipe looks yum I would like to try one patch with honey as honey is my go to sweetener. I will deffenitly give it a try, thank you for sharing, I love anything low calorie.
Saw this recipe and had to try it – I love fudge! I am a gastric bypass patient (cannot have a lot of sugar) and over the years the surgery has backfired on me and has made me ill. I made this using honey, forgot to buy liquid stevia, and it turned out quite yummy. Only one question tho – how do I store it? In a plastic container in the fridge or out? Thanks for he recipes!
I’m glad you liked it! Definitely store in the fridge.
I’m not sure what size slow cooker I have, but I believe it’s one of the larger ones. Will this recipe still work if I use that? Or do you have another recommendation? My 7 yr old is anxious to try this recipe. We currently have sugar in our diets, but my plan is to start w/ your recipes to help my family get off the refined sugars then the white flours. I found your site from skinnymomskitchen’s facebok page. So excited!
Wonderful thank you for stopping by! You would be able to still use this with a large crock pot and that is certainly a great idea, they really won’t notice too much difference if you start slowing trying new recipes every week. My kids love all the desserts, its my picky hubby who is the toughest critic!
Thank you! I only found Vegan chocolate chips are they the same as grain sweetened? They had grains listed on the ingredient list. We’re trying 4 of your recipes this week. I’ll let you know how it goes, as my husband & child are also very picky.
Not sure, never tried the vegan chips. The grain sweetened haven’t been around at whole foods in a while, I had stocked up, but I haven’t seen then recently. Great about the all new recipes you are trying, hope they like them!
How about Splenda? I know you use Stevia, but could Splenda be used and how much. Also, what about the sugar free chocolate chips. I just found your site.
Pam
Hi Pam, I don’t use Splenda because it is artificial so I really can’t comment on how much you should use. Of course you can use it though. I’ve never seen sugar free chocolate chips but sure why not.
there are sugar free chips called Lilli’s..they are on Amazon..they are really tasteless in my opinion..
Hershey’s makes a sugar free chocolate chip!
Hi, Just found you site. I’m a diabetic and try my hand at making a lot of recipes sugar free. I am addicted to sweets but sugar is out. I have been using splenda but since I’ve seen your site I will try stevia at least the liquid kind. I’m going to make this fudge as soon as I can get to the store to buy some stevia. But I’m getting off the track of the reason I’m sending this message. WalMart carries sugar free chocolate chips and are very good. Just wanted to let you and all your followers know this. Thank you for your hard work in creating these recipes for all of us to enjoy.
If your diabetic you should be using Stevia spends is bad for you myself and my husband are diabetic and our diabetic nutritionist says Stevia is the best
Woah this is pretty darn cool. You really can make everything in a crock pot I guess. 🙂 Love that it is so healthy, that means I can put it in my oatmeal right? 😀
Fudge in the crock pot?! Must try this! I heart fudge 🙂
I hate to sound cheesy but you can do it! It’s a ton of work, sure. But worth it in the end! The cookbook will be amazing! Especially if it has recipes like this fudge. Drool!
Thanks so much for the encouragement, needed that!
When is your cookbook coming out. I’m just starting paleo then working to me to diet I’m diabetic I love sweets though
Wow this is great! My daughter just outgrew her dairy allergy, but we still tend to go for the coconut milk recipes anyway. This looks delish.
I don’t just like this, I love it! I can’t believe you found a way to make fudge healthy!
Crock pot fudge??!! This is brilliant!
Wow! And in a crock pot – I don’t own one but this is so cool!
Another reason to use my slow cooker? And it involves chocolate? Twist me arm. Hahaha.
Couldn’t be more perfect- I love crockpot recipes and I can’t wait to try it with the coconut milk!
It’s very creamy with the coconut milk thanks Wendy!
No way! I have got to try these!!! Love the crockpot idea too!
Thanks Ginny!
You can do it and I bet your cookbook will be beautiful and a fabulous hit! I’m not a giant fudge fan either but yours looks hard to resist.
I appreciate your vote of confidence and your encouragement, thank you!
There is seriously no excuse for me NOT to make this : ) Thank YOU!
Thanks Paula, it’s worth a try even if you can eat sugar, this recipe is great for those with allergies.
I’ve never tried anything like this…but, can’t wait to make this. Congrats on the cookbook. It sounds like your nearing the end and hopefully summer is around the corner at your house!
Yes school is done tomorrow so I can focus on finishing this cookbook and horray for summer!
These look so rich and delicious – it’s hard to believe they’re sugar free too!
Thanks Marly and they don’t taste different either.
I LOVE that you made this in the slow cooker. How original!
Thanks so much!
I need to experiment more with my crockpot and this might be the recipe to try. Thanks!
Really does help when you have other recipes needing the stove or oven.
WOW, I love that this has no sugar and no dairy…..which means I can eat more of this delicious!
It’s very addictive!
LOVE this!! This looks and sounds delicious!!
Thanks Lauren!
Fudge in the crock pot? Genius!
Thanks Jessica!
Yum! This looks perfect. Who can say no to chocolate?
I know right!
I can’t wait to try this recipe. I did want to mention that there are some chocolate chips now available on the market which are completely sugar-free. They taste pretty good, maybe not quite as sweet as regular chocolate chips but it still feels like an indulgence. Here is a link that you can purchase them at:http://m.vitacost.com/products/lilys-dark-chocolate-premium-baking-chips-9-oz-2.
That’s what I used and I mentioned that above the recipe in my Update. Thanks!
I am making these now and got the Lily’s chips from Whole Foods – $5.99 a package (jeez) – and when I went to put them in the crock pot, I realized that one bag is not even 2 cups worth, so I had to improvise with toll-house chocolate chips we had left over! These Lily’s chocolate chips are gonna break the bank – not to mention buying an entire thing of coconut milk and only using 1/3 C. I ended up buying the creamer version (ingredients looked the same) since it was slightly smaller. Hope it still turns out good – can’t wait to try it!
I know they are expensive. Next time you could maybe just add some unsweetened baking chocolate then add more sweetener to taste before allowing it to set and harden. You can use the coconut milk in a bunch of other recipes I have, Try it in my dairy free chocolate ice cream, so good!
Hi, I only have a large 6l crock pot, would I reduce cooking time?
thanks
Well answered my own question was burning after 1hr 25 mins 🙁 had to turn it of and stir, not let sit, to add more milk as it was a solid glob too, letting it sit now, so hoping its OK, need too invest in a smaller pot! 🙂
I would double the recipe if you’re going to use a large crock.
But,. I had the same experience — not sure it was burning, but it was definitely bubbling or possibly very low boil. Should I assume it is ready to turn off at that point? I let it go for the 2 hours as I was not sure what I was looking for. The crockpot is in good shape,a 4 quart and works well with other recipes. I am not ready to try the double it theory yet with all my inexperience.
Thank you for a wonderful recipe. Going to try it tonight. Can you please just confirm the Nutrition values? Are they for the whole batch or for 1 serving? In particular the carb – 10,9 per serving, or 0.36 per serving
one serving but with the fiber subtracted from the carbs it’s 8.2.
I have been on this slow carb diet for a while and it doesn’t allow dairy. So I was excited to find this recipe because I’m sure it combat my sweet tooth. I have only a few questions for you. What type of liquid stevia do you prefer? An hour into the first stage I stirred it and made look pretty dark tar lol How would I fix that and salvage the fudge? Lastly I used this almond coconut blend milk and I’m not to sure if it’s going to work that well. Should I start over and use what you suggested?
I don’t think the almond coconut blend would be thick enough like canned coconut to actually make the fudge firm up. I love using vanilla liquid stevia in most desserts.
Ok not to use parchment paper? Wax or cut up brown bag ok instead?
I just love this recipe! thanks!!!!
Hi. I am low carbing too! Do you think I can substitute chocolate chips for unsweetened cocoa powder? It looks so good!
What about without a crock pot? Is it possible? Just simmer for a couple of hours? Has anyone tried it? Thanks for all of these great recipes!!!
I think without the crock pot I would just melt the mixture in a glass bowl over simmering boiling water on the stove, stir well and pour into the dish to set in the fridge. Let me know if that worked for you. The only advantage to using the crock pot is not having to watch it on the stove. If you over cook the chocolate it can be ruined.
How about without a crock pot???
I only have powdered stevia. Think I can use that instead of the liquid?
If you have the pure extract I would probably use 1/2 teaspoon.
Hi Brenda .. I was just wondering why you’re not replying to my question. I use your site all the time and have started recommending it to people so thank you, but my question???
I apologize but I receive many comments on my blog and email daily, I have a hard time keeping up and sometimes I simply miss some.
Do you think peanut butter could be mixed in?
I’m sure it could maybe just 2 tbsp.
As far as the Silk coconut milk goes, did you use unsweetened? Or regular? I’m guessing unsweetened since this is a sugar free recipe, but just want to check!
yes unsweetened
I tried to make this recipe over the weekend. I followed the directions to a “T” using Enjoy Life! Chips. I hand mixed the fudge after the 1 hour cooling (untouched). However, during set up in the fridge the mixture separated and left a white film on the fudge. I still tastes good but looks awful. What did I do wrong? Did it get too hot in the crock pot (on low)? Should I have used a food processor or electric mixer to do the blending until smooth? Input please. Thank you.
Hey, what if i don’t have a crock pot? Maybe the römertopf (clay pot) in the oven?
Melt in all in a double boiler over the stove and pour into baking dish.
Hello! I am wondering how to make chocolate fudge using unsweetened cocoa powder, instead of chips. I have made a pudding with 2 medium bananas, 3 HEAPing tablespoons of cocoa powder, 8 figs chopped, 8 prunes, chopped, and some canned coconut milk. I use a magic bullet to blend it, pour it into small ramekins, and refridgerate a few hours. Sets a little, but I’d like it to set more. But, tastes great.
But, back to fudge. I noticed when I cook stone cut oatmeal, and don’t watch the pan closely, it boils over, and there’s a thick goop on the range. Hmm. I wondered, maybe there’s a thickening agent I could use here. So I began experimenting, and have a bowl of half a can of coconut milk, 4 heaping tbls. of cocoa powder, a couple of tbls. of oatmeal liquid, 2 spoons of oatmeal/prunes/figs, and a handful of chopped walnuts. I guess I’ll got get a ripe banana and add to the mix, stir well, and pour into 2 glass square pyrex containers to set in the fridge,. And, see what happens…
Anyway, would appreciate any advice you can give. Thanks,
Helen
Trying to reread all of these comments quickly but I guess I over looked it, for this recipe what size crock pit should you use?
Mine was a small 1.5 quart round.
can I use coconut oil instead of the milk?
I used coconut cream in the video but as I mentioned in my notes I’ve used coconut milk from Silk and it was even better. I’ve not made this with coconut oil, if you try it let me know how you like it.
I’m allergic to coconut. Do you have any other suggestion? What about soy vanilla yogurt?? I miss out on all recipes w coconut.
You can use heavy cream or another milk of choice.
I can use the stevie sweetener. But my doctor says we are allowed coconut sugar, can this be used. I tried it in my cranberry sauce and it was well liked.
You can use any sweetener you prefer. I’m not sure how much you will need so add a small amount then taste it and adjust.
Brilliant! Does this need to be stored in the refrigerator once its made?
No
Ciao Brenda!
I am wondering if I could use the Instant Pot (electric pressure cooker) on the Crock Pot setting. Has anyone tried this? I only have a small Crock Pot but would love to impress folks with this fudge!
I’ve not tried it but I think it’s a great idea!
I cant do Stevia, how much honey was in the original one?
I’m not a fan of Stevia – would you consider subbing-erythritol? If so, do you about how much would be required? Thank you! I’m looking forward to trying this!!!
Sure! I’d use the confectioners Swerve so it won’t be grainy. Maybe just 1/2 cup.
Great – I’m going to make some right now!!!
Hi there. I have the Lilys chocolate chips and wondered if i could use heavy whipping cream instead of the coconut milk as i’m not dairy free..
According to the sweetleaf conversion chart, 2 ts of liquid stevia is comparable to 1 cup of sugar or 2T of stevia powder. You would have to play around with converting that to whatever sweetener you use. and maybe add water to make up the difference.
I’ve been using liquid stevia by Sweetleaf for quite a few years and I just don’t feel that 2 tsp is as sweet as 1 cup of sugar would equal, just my personal opinion.
Sadly, if you use a big crock pot, it will scorch the chocolate.
Do I need to spray the crock pot with oil?
Yes you should, I had forgotten and some chocolate stuck to the edges.
I absolutely love your recipes and enjoy your blog immensely. One thing that I would love to see are substitutions and ratios for those that choose to omit or substitute certain ingredients, such as unsweetened chocolate versus Lily’s chocolate chips. although delicious, sadly I cannot digest lilies due to the amount of inulin they use, hence I would be using unsweetened chocolate, but I would be unsure how much stevia to substitute here and still have the recipe hold up. would it be best to use the liquid Stevia, or the powdered Stevia? I know the recipe calls for an optional two teaspoons of liquid, but if I’m substituting unsweetened chocolate for Lily’s, I would have to compensate Because the chips are sweetened, And I don’t know if the recipe would hold up w addt liquid stevia. I also see so many recipes calling for a swerve, which I don’t like to use anything with erythritol if I can avoid it. And then there’s many recipes that call for sukrin gold, which gives digestive trouble due to inulin. I would love to see substitutions for ratios to swap out sukrin for Stevia, whether it be the liquid or powder, and substitutions for powdered swerve to powdered Stevia, as Stevia does not measure cup for cup like the swerve confectioners does to regular sugar in recipes. Thank you!
Oh, wow. Just made this for the first time and it’s a real winner! As I’m intolerant to pretty much everything, I haven’t eaten fudge in years, and this is ace! Thank you so much. It’s so clever and so yummy! This will be a firm Xmas favourite from now on…
Thanks Kerry!
I ran out of Lilly chocolate chips and want to use bakers unsweetened chocolate. Just wondering if anyone has done it this withvadding liquid stevia or other liquid sweetener. How much liquid stevia would I need to make it sweet?
Using unsweetened chocolate, I’ve needed up to 4 tsp of liquid stevia in the past to get it sweet enough for my kids to eat it.
Do you need cold weather to make this fudge work right? (y hubby has a lot of fudgemaking memories but my experience is little or nothing.)
No not at all. I’ve made this throughout the year.
I made this and chilled it for too long. It is very hard now, will it soften or did this wreck it?
You can probably leave it out on the counter and it will soften.
In your update comment, you mentioned using “fresh” coconut milk from Silk. What is this? doesn’t silk only make stuff in cartons? Thanks.
Silk only makes the milk in cartons, I meant as opposed to canned coconut milk.
Brenda – I left a comment on a 8/8/2014 post in Comments and should add that my family likes the taste of this recipe. My other question relates to the STIRRING instructions in the recipe. I know, I don’t know much of what I’m doing! At any rate, when do you stir ??? Do you stir during the 2 hours after initially stirring when in goes in the CP? Is any type of spoon – metal, plastic or wooden – best?
I stirred the coconut milk and chocolate chips and covered it and let it cook for 2 hours. I then took the cover off and let it sit without stirring it for 1 hour. Then stirred it well until smooth and placed into dish. Type of spoon doesn’t matter, but I used a wooden spoon.
Loved this ! Thanks so much the taste was amazing next time I’m gonna add some nuts ! Thank you !
Thanks Matthew!
Hi, I am wondering, can it be made without a crock pot?
I made this and it’s really hard. Maybe it was in the fridge for too long. Should it be a soft consistency? The taste is good but I feel like I’m biting on a chocolate bar. I used an organic coconut milk on a carton. Thanks!
It should soften as you let it sit on the counter.
I tried this… Followed directions exactly…. Hard as a rock after setting…. Help
Just let it sit out at room temp overnight, you put it in the fridge to set right?
Hi there. I live in SE Asia & can’t get Lily’s Chocolate chips or equivalent here. To order them off the net is extremely expensive. What weight of low sugar/high cocoa chocolate would be equivalent to the 2½ cups of choc chips? Thanks
About 300 grams should be enough.