This truly is a “You can have you fudge and eat it too” kind of recipe.
I have a tendency to seek sweets that do not involve incorporating added refined sugar and use naturally sweetened fruit, honey or maple syrup so this one definitely fit the bill.
It’s got all the buzzwords: vegan, gluten free, raw, naturally sweetened but more than that it’s delicious. And with the added benefit of coconut cream and its healthy oils, a treat when you’re looking for a better alternative.
It’s also a fantastic use for bananas that are overly ripe.
PEANUT BUTTER CHOCOLATE FUDGE
- 2 ripe bananas
- 1/4 cup coconut butter (also known as coconut cream)
- 1/4 cup peanut butter
- 2 Tbsp cacao powder OR 3 Tbsp cocoa powder
- 2 Tbsp raw honey
- 1 tsp vanilla extract
Combine all ingredients into a food processor until smooth.
I generally scoop my mixture out onto waxed paper sitting on a large plate or cutting board (it may need to be folded several times) and place in the freezer for a minimum of 1 hour (if not overnight). I have a tendency to eat them straight from the freezer but the addition of a little coconut cream drizzle sounds nice too!
*feel free to toss in your own variations (nuts/seeds, spices)
*adapted from munchinwithmunchkin.com
For more healthy recipes and sustainable fat loss tidbits don’t forget to sign up for my free updates to the right of this page. —->