Fudge. Chocolatey Peanut Buttery Fudge.
Is it ever the wrong time for chocolate? I think not. Especially when it’s this good. Another Chocolate Covered Katie recipe that is blowing my mind. And it’s healthy! So easy it should be criminal…
You know, when I think of fudge, I think of something so sweet and decadent that I can only take a bite or two without feeling sick. I wanted to love fudge but it was always so sickeningly sugary that my stomach couldn’t handle it. And I am a candy lover so it’s not like I have something against sickeningly sweet treats.
I saw this amazingly simple recipe and I knew it would be right up my alley. I love the natural sweetness you get from fruit so I was excited to try this! Bananas are my favorite thing to add to my smoothies because of the sweet, mellow creaminess it gives.
Note that I did increase the proportions from Katie’s original recipe just because I knew these would be eaten quickly.
Ingredients:
- 1 large overripe banana
- 3 T peanut butter
- 3 T cocoa or carob powder
- 2 T coconut oil
- Pinch of salt
Optional:
-Sweetener if your bananas don’t lend enough sweetness; 1 tablespoon of maple syrup or agave would work fine.
-Nuts such as walnuts or pecans.
Although you can, I really don’t think you need to add anything to these! They were phenomenal on their own right out of the freezer.
Blend all ingredients in a blender or food processor until completely smooth. Stir in nuts if desired.
Pour into a container, pie pan or mold, cover and place in the freezer.
I used a non-stick mini cupcake tin and was able to fill 10 molds.
After freezing them for 35 minutes, they popped out fairly easy by prying them with a strong metal spoon. If you’re afraid of them sticking, rub your mold with a bit of coconut oil.
I also pressed coconut shreds into a few molds and some non-dairy chocolate chips into a few others, just for some added texture.
You could also opt out of freezing this and just scrape it right into a jar. It will last a few days in the fridge, however, I don’t think it would survive past the first night!
Enjoy!
This would be great as a nutella substitute on waffles or toast. I’m also going to try this as peanut butter cups. I’ll do just banana and cocoa fudge and then put a scoop of peanut butter in the middle. I’ll post when I make them! Or maybe a vanilla cream in the middle…?
Eat More Plants. 
One Response to “Fudge. Chocolatey Peanut Buttery Fudge.”
These look so yummy and are so easy to make, thanks!