How to make healthy (and tasty) chocolate vegan fudge

How to make ketogenic chocolate fudge brownies low carb

If it was my choice, I'd eat Haribo fried eggs for breakfast, a tub of Ben & Jerrys for lunch and an entire red velvet cake for dinner - but let's face it, I don't think I'd be fitting into my leather skinnies if that were the case. So with that in mind, I've decided to introduce you guys to what is potentially the healthiest chocolate fudge recipe around. Sugar free, vegan, low carb and good for you? Oh it's possible.


200g ground almonds
2 tbsp almond milk
2 (very ripe) bananas
2 tsp raw honey
1 tbsp carob powder (or cocoa)
1 tbsp stevia



Mix together the almond milk and ground almonds in a microwavable bowl. Chuck it in the microwave for 30 seconds to help thicken the stuff! It should come out fairly light and fluffy.

Next mash up the two bananas in the bowl. The riper the better (AKA the more brown and gross they look, the better), as it'll make for a smooth consistency once smushed. 

Add in the carob/cocoa powder, honey and sweetener to taste, and mix together.

Spread the mixture into a plastic tub (or tray lined with greaseproof paper) and chuck into the freezer to er, freeze. It should only take 1-2 hours depending on your fudge thickness.

If you're impatient like me you could always eat it straight from the freezer (sensitive teeth-ers beware), but if you want a more authentic fudge texture just leave it on the side to thaw for a few minutes. You're welcome.


Will you be making this?!