Banana Peanut Butter Fudge

Written By Anne

A pure delight, but with so many fewer calories than any traditional similar recipe!

Prep time: 30 to 50 min

Servings: 128

Course: Dessert, snack

In the fridge: 5 days

In the freezer: 1 month or so

Equipment: Blender, medium size pot, hand mixer and large bowl


Photo: Banana Peanut Butter Fudge:
Chocolate (left), Carob (right)

BANANA PEANUT BUTTER FUDGE

Author: Anne Charbonneau

Ingredients

in the blender:
  • 180 g (1 1/2 cup) whole pitted dates
  • 330 g ripe bananas (about 3 bananas)
  • 1 can (400 ml, 400 g, 13.5 fl oz) full fat coconut milk
  • 1 tsp pure vanilla extract
  • 25 g (1/4 cup) unsweetened cocoa powder
  • 1 Tbsp (15 ml, 12 g) coconut oil (solid or melted)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
remaining ingredients:
  • 400 g (14 oz) unsweetened chocolate baking chips, bars or wafers
  • 180 g (3/4 cup) natural peanut butter

Instructions

  1. Oil one 9 x 13” (22 x 33 cm) baking dish, or two 8 x 8” (20 x 20 cm) baking dishes, with a small amount of coconut oil.
  2. In a blender, mix well the first 8 ingredients.
  3. Pour the contents of the blender into a medium size pot and add the 400 g (14 oz) unsweetened chocolate baking chips, bars or wafers.
  4. Turn on to low heat, stirring constantly until the chocolate has melted, then remove from heat.
  5. Transfer the chocolate mixture to a large bowl in which a hand mixer can safely be used.
  6. Add the peanut butter to the chocolate mixture.
  7. With a hand mixer, mix on medium speed for 2 to 3 minutes.
  8. Pour and spread the mixture into the baking dish.
  9. Freeze overnight or for at least a few hours, uncovered.
  10. Take out of the freezer, letting it thaw just enough to be able to cut it. Use a paring knife to cut it into bite size pieces, then use a stainless steel flat spatula for the sides and to lift the fudge out of the baking dish.
  11. Immediately freeze again in an airtight container.

Notes

These fudges are heat sensitive. Keep refrigerated or frozen until just a few minutes before serving. 

Be sure to use full fat coconut milk. The low fat version will not work in this recipe.


VARIATION

BANANA PEANUT BUTTER CAROB FUDGE

Reduce the amount of whole pitted dates to 90 g (3/4 cup).

Substitute the chocolate baking chips, bars or wafers with 375 g (2 1/2 cups) unsweetened carob chips.

Substitute the cocoa powder with unsweetened carob powder.


PEANUT ALLERGY: use some natural almond butter or cashew butter instead.


OIL FREE: omit the coconut oil.


Can be made as a half recipe. (Use then the remaining half can of coconut milk for cooking, smoothies, etc, or freeze for later use).


© 2022, Anne Charbonneau, www.creatively-delicious.com

Fudge, Peanut Butter, Healthy, Vegan, Gluten Free, No sugar added
Healthy, Vegan.

CAROB FUDGE

The best carob chips to use here are the unsweetened dark ones made of only these 3 ingredients: carob powder, partially hydrogenated palm kernel oil and soy lecithin. 

If not available, find some with the least fillers possible; the ingredient list should START with carob powder, not some kind of sugar. 

Note that carob powder as such is NOT a replacement for carob chips in this recipe variation.

Tip

Best quality ingredients = best quality desserts.

Make 2 days ahead for optimal flavor (although I never wait 2 days to start enjoying it…)!


PAUSE 4 PLANET

Too many ripe bananas?

Peel and freeze them to add later to smoothies, pancakes or baked goods.

Note: Peeling your bananas before freezing them will make your life much easier when you are ready to use them!


Nutrition

Per serving (1 recipe = 128 servings — see the video at 1:20 for more info)

-with CHOCOLATE:

Calories: 40  | Carbohydrates: 3.5 g  |  Protein: 1 g  |  Fat: 3 g  |  Saturated Fat: 1.5 g  |  Cholesterol 0 mg | Sodium: 0 mg  | Potassium: 75 mg  |  Fiber: 1 g  |  Sugar: 1.5 g  |  Calcium: 0 mg  |  Iron: 0.8 mg

-with CAROB:

Calories: 35  | Carbohydrates: 4 g  |  Protein: < 1 g  |  Fat: 2.5 g  |  Saturated Fat: 1.5 g  |  Cholesterol 0 mg | Sodium: 0 mg  | Potassium: 60 mg  |  Fiber: < 1 g  |  Sugar: 1 g  |  Calcium: 0 mg  |  Iron: 0 mg 

Nutrition information is an estimate based on the recipe as written.


DID YOU MAKE AND ENJOY THIS RECIPE?

We’d love to hear from you! 

Please consider taking a moment to leave a comment below.

And if you have a minute, we’d love to see a photo of your fudge! Tag us using one of the social links on this page.

Thank you, enjoy & bon appetit!

PS: Have a question? Please see our FAQ page or ask here in a comment.

How to submit a comment: write it below, click on “Post Comment”, type in your first name and click on “Comment as Guest”.
Comments will be reviewed for approval as soon as possible. Thank you!

Anne
Previous

COFFEE Fudge
Next

Cranberry Orange Pecan Fudge