Mom's Health Fudge
My Mom’s Health Fudge is a tried and true family recipe. Can fudge really be healthy? This easy, no bake fudge is packed with nutritious, all-natural ingredients like toasted nuts, seeds, and dark chocolate.
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I like to make these no bake fudge bars around the holidays for several reasons. One – they are a healthier fudge option than the white sugar and sweetened condensed milk variety. Two – I don’t physically have my mom with me anymore, and her recipes are a way to connect with some wonderful memories.
Trigger warning! Hit the “Jump to Recipe” tab at the top now if you aren’t up for an emotional blurb.
I know some readers come strictly for recipes, and I totally understand that. But respectfully, some like to know a bit about the human behind the screen, and sometimes with recipes like this one, I have to honour where they came from.
Also, I have recently updated the photos for this post, which I originally published in 2014. Back then, blogs were allll about personal stories. It’s funny how things change!
Anyway, here is what my musings were at Christmastime in 2014:
With my sweet tooth in the Christmas spirit, big time, I’ve been seeking out healthier options that still feel indulgent. Ones that still taste like Christmas, you know?
Enter this ‘Health Fudge”. Actually, we call it Mom’s Health Fudge.
My brother sent me a true piece of our family history a few months back. My Mom’s spiral cooking notebook. It’s filled with clippings from newspapers, recipe cards from church friends, and, most importantly, handwritten recipes by my Mom and Grandma.
As a chubby kid who spent a big chunk of her childhood in the kitchen with my mom, my little life revolved around this book. I always pointed out one recipe or another that I wanted my Mom to make or, when I was old enough, I would make myself.
Mostly, I wanted cookies. 😉
Not to get all serious and sad on you, but today would have been my Mom’s birthday. We lost her to cancer when I was twelve, but every December 19th, I still silently pay my tributes. Christmas was never really the same after she passed away. I try not to dwell on it and instead focus on all of my wonderful blessings, but I still miss her and remember how much effort she would put into our family Christmas dinners.
It shows you the power of creating memories and how food can play such a role. The holidays can seem like it’s all commercial, yet it was the wonderful turkey dinner with stuffing and gravy and my Mom’s apple pie that I remember much more than the gifts under the tree.
So this year, in her honour, I’m starting my own tradition. Food-related, of course. This was one of the few healthy dessert recipes (which, let’s face it, wasn’t common in the ’70s-’80s) I found taped onto the pages of my Mom’s book. I adapted it to what I had on hand.
*Note the recipe card on the left. It’s for Flo’s Balls. Had to.
Let’s get onto making the fudge.
Find the complete ingredient list, with measurements, in the recipe card below.
- sunflower seed butter
- peanut butter
- cacao powder – you could also substitute carob or cocoa powder
- sesame seeds
- chia seeds
- unsweetened shredded coconut
- nuts – we use pecans and walnuts – toasted is best!
- seeds – we like chia seeds and sesame seeds
- dark chocolate chips
Vegetarian, vegan, certified gluten-free, Non-GMO Project verified.
- Saucepan – A medium-sized pot is perfect.
- Small Spatula – These colorful little spatulas are one of favorite kitchen tools for stirring and scraping down the sides.
- Loaf Pan – We use a standard-size loaf pan for this recipe.
- Parchment Paper – A must for easy cleanup. We recommend using unbleached parchment paper.
- Cute colors.
- Useful and easy to clean.
Scroll to the recipe card at the bottom for the FULL recipe details.
First, combine the sunflower seed butter and peanut butter in the saucepan.
Stir over low heat until smooth.
Then, add in the cacao and honey (maple syrup for vegan) for some beautiful natural sweetness.
Remove the pan from the heat and stir everything really well.
Next, add the chia seeds. We LOVE chia seeds. They give such a great snap to no bake treats.
Then, add the rest of the nuts and seeds and stir it all together really well.
Next, press the mixture firmly into the lined loaf pan.
Dot a handful of chocolate chips on top.
Finally, sprinkle chopped nuts onto the top for a beautiful presentation.
Pop the loaf pan in the fridge to chill before slicing into bars.
Expert tip! Use clips to keep the parchment paper in the loaf pan from sliding around. Clamping the small clip over the parchment paper that overhangs the sides, prevents it from moving while you press the mixture in firmly.
To Store: Store this fudge in an airtight container at room temperature for up to a week or refrigerated for up to two weeks.
To Freeze: Freeze this recipe in a freezer-safe airtight container for up to three months.
We totally love and absolutely devour these bites of goodness and we think you should too. My Mom would like that. She had a great love of food. Especially the sweet, chocolaty things.
Maybe this Health Fudge recipe will become a tradition in your house. Not just for the holidays either.
This healthy option can be enjoyed year round.
**This recipe was originally posted on December 19, 2014, updated on December 24, 2020, and republished on December 19, 2023, with updated recipes, writing, and photos.**
If you’ve tried our Mom’s Health Fudge latte, please rate the recipe and let us know how it turned out by leaving a comment below. I’m always interested in feedback!
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Mom's Health Fudge
- 1/4 cup sunflower seed butter
- 1/4 cup natural peanut butter
- 1/2 cup honey
- 1/2 cup cacao powder
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped nuts, plus a handful for the top *We use toasted walnuts and pecans*
- 1/4 cup dark chocolate chips, plus a handful for the top
- In a medium saucepan over medium-low heat, melt together the sunflower seed butter, peanut butter, and honey.
- When the mixture is blended together, remove the pan from heat, stir in the cacao powder, and mix well.
- Stir in the rest of the ingredients and mix well again.
- Press into a parchment-lined loaf pan and top with the extra chocolate chips and chopped nuts.
- Refrigerate for about 2 hours then, slice it into squares.
- To Store: Store this fudge in an airtight container at room temperature for up to a week or refrigerated for up to two weeks.
- To Freeze: Freeze this recipe in a freezer-safe airtight container for up to three months.