This healthier fudge is creamy and rich. It needs just 2 ingredients and doesn’t require any refined sugar, dairy, butter or oil. The fudge is easy to prepare and there is no need to use a stove or a candy thermometer. The fudge also stores well.
A pile of fudge on a plate

This healthier fudge makes a nice quick treat. You can keep it in the fridge or freezer for whenever you need a rich chocolate bite.

Ingredients

  • Sweet potato
  • Dark chocolate

Sweet potato: To save time, I used canned sweet potato puree. However, you can also make your own homemade sweet potato puree as well, especially since sweet potatoes are very plentiful this time of year. If you need a substitute, you can use pumpkin puree, but the fudge won’t be as sweet.

Dark chocolate: You want to use a dark chocolate with around 60% cocoa. If the cocoa amount is too little, the fudge will not set. If you need the fudge to be dairy-free, make sure to use a dairy free dark chocolate. You can also use a refined sugar free dark chocolate if you want the fudge to be refined sugar free.

How to Make Healthier Fudge

  • The dark chocolate is melted until smooth. The sweet potato is then mixed in.
  • Transfer the mixture to your prepared loaf pan. Place into the fridge for a few hours until set.
  • Use a large sharp knife to cut the fudge into small squares. I cut mine into 1 inch pieces.

Texture

The fudge firm on the outside and creamy on the inside. It is lightly sweet because it is sweetened with just sweet potato and dark chocolate.
Fudge with a creamy inside and firm outside

Expert Tips

  • You want to use a dark chocolate with around 60% cocoa. You can use higher than 60% cocoa but your fudge will be more firm and less sweet.
  • You can double the recipe and place into an 8 x 8 pan if you want to make a larger batch of fudge.

Chocolate fudge cut into squares

More Fudge Recipes

3.67 from 3 votes

2 Ingredient Healthier Fudge

This healthier fudge is dairy free and refined sugar free. It is just 2 ingredients and easy to prepare. No candy thermometer needed. The fudge also stores well in the fridge or freezer.
Servings: 21 pieces
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients

  • 1 1/2 cups (223g) dark chocolate chips, around 60% cocoa, see note before starting
  • 2/3 cup (168g) sweet potato puree, brought to room temperature

Instructions
 

  • Line an 8 inch x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
  • Add chocolate chips to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. Let the chocolate cool slightly, about 5 minutes.
  • Add the sweet potato puree to the melted chocolate. Make sure your puree is room temperature. If it is too cold, it will cause the chocolate to seize. Stir the sweet potato in with a spatula until it is fully incorporated.
  • Transfer the fudge into your lined baking loaf pan. Use a spatula to smooth and even the surface. You can also use an offset spatula to make swirls or other patterns on the surface if desired.
  • Place the fudge into the fridge until firm (around 2 hours). Cut fudge into approximate 1 inch squares with a large sharp knife. Uneaten fudge should be stored in an airtight container in the fridge or freezer.

Notes

  • Chocolate note: This fudge should be made with dark chocolate chips that contain around 60% cocoa. Anything less than that may not set. In general, you want to use chocolate that contains lecithin. Lecithin helps the chocolate stay smooth and the fudge stay creamy. However, if you want to avoid lecithin, the one brand I've had success with is Hu dark chocolate* (which doesn't contain lecithin and is also dairy free and sweetened with unrefined coconut sugar.) I have not had success with Enjoy Life brand, a popular brand that doesn't contain lecithin.
  • I used Farmer's Market Organic Sweet Potato Puree.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1piece, Calories: 56kcal, Carbohydrates: 7g, Protein: 0.1g, Fat: 4g, Saturated Fat: 2g, Sodium: 2mg, Fiber: 1g, Sugar: 4g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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