So, this coconut oil fudge. I have not had added sugar, even maple syrup or honey for 3 weeks now. This Halloween I decided not to even have 1 candy because when they say sugar is more addicting than crack that applies to me. If I don’t have it, I don’t crave it. Otherwise, I could easily eat 2-3 servings of ice cream or 1 chocolate bar. So, on Halloween I had my wine and a few of these fudge bars. They were so good, later on I turned the recipe into more loaded with superfoods healthy chocolate coconut balls that resemble haystacks.
In case you are wondering what happened to our Halloween candy. After boys ate as much as they wanted that night, everything went straight to garbage. No donations because I believe no one needs this cr@p, and yes I felt bad for the environment but I couldn’t unwrap 200 candies. I recycle even bread bag clips throughout the year, so I do better than many folks.
This melt in your mouth coconut oil fudge is made only with 3 ingredients: ripe bananas, coconut oil and cacao powder. Not a pinch of salt, cinnamon or a drop of vanilla (however, if you got extra 10 minutes, try my superfood chocolate bars). I think I ate the whole pan over a week by myself. Whenever I want an afternoon snack or a treat, this fudge saved my life.
In case you are wondering why no honey or maple syrup. Just because I still need to feel a bit more comfortable in my jeans. Jeans can be a real B1t$#! I feel so good in my Lululemon throughout the week and then weekend comes. Honestly, when I do not eat many sweet desserts, even healthy ones, I feel much more energetic and lighter.
So, I had this idea to sweeten something chocolate naturally. My choice is either dates or bananas. I thought sweet ripe bananas would offset bitter cacao powder perfectly. And to help bind it together all I had to do was add my favourite coconut oil. I love it – some days I eat coconut oil by the spoon. So, here you have coconut oil fudge that is full of potassium, naturally occurring sugars, antioxidants and healthy fats.
Since our kitchen remodel, we took out a microwave and this is how I have been melting chocolate chips and coconut oil lately. Works like a charm. Could oil spill and cause fire? Maybe. But I’m watching it closely and make sure measuring cup is sitting steady on a stove’s grid. Also make sure not to fill the cup fully with solid coconut oil as it expands during melting. This is a Ukrainian hack for you.:)
All you have to do is blend 3 ingredients in a food processor or powerful blender. Pour into baking dish and freeze for 2-3 hours. That is it! I tried to sprinkle salt on top but bananas and salt…nah, not for me.
In case you are wondering, yes this coconut oil fudge does have banana taste (if you are looking for less banana taste fudge, check out my avocado fudge). I love bananas so much, I buy 24-30 at a time. I know, I might look like a zookeeper but we love bananas, same story with apples. Because we barely eat any processed snacks (some wholesome we do), we consume a lot of fruit. No human will be born ever to convince me that too much fruit is too much sugar – that is completely different sugar paired with fiber, nutrients and vitamins.
Coconut Oil Fudge
- In a food processor or high speed blender, add all ingredients and process until very smooth, pausing and scraping the walls once or twice. Pour into lined with parchment paper 8” x 8” square dish and freeze for 2 - 3 hours.
- Remove from the freezer, let thaw about 5 minutes and cut into 16 squares.
Servings Per Recipe: 16
Amount Per Serving = 1 square:
Total Fat: 11.0 g
Cholesterol: 0.0 mg
Sodium: 0.2 mg
Total Carbs: 7.1 g
Sugars: 2.6 g
Dietary Fiber: 1.8 g
Protein: 0.9 g
WW Points+: 4