Banana Chocolate Fudge*

If you like a creamy fudge, this will do just fine. And it avoids most of the sugar, even the Swerve type, which is a blessing for those of us who have a lot of difficulty digesting it.

It definitely has a banana flavor to it, so if you are not a fan, find another recipe, or omit and use more butter.

Otherwise, go for it.

 

INSTRUCTIONS:

• /2 cup coconut butter or plain old butter
• 1 large, very ripe banana (160g) (For a banana free version, just use 2/3 cup more coconut butter.)
• 1/2 tsp cinnamon (optional)
• scant 1/8 tsp salt
• sweetener of choice, but if the banana is ripe enough you won’t need by about 2 tsp or so
• 1/4 cup unsweetened or dutch cocoa powder or cacao powder (20g)
•  1/2 tsp pure vanilla extract

INSTRUCTIONS:

1. Make sure your butter is melted before use.
2. Combine all ingredients in a food processor.
3. Then smooth the fudge into a container or candy molds. (Plastic containers work well, because you can pop the fudge right out.)
4. Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time; just be sure to thaw at least 15-20 minutes prior to eating.

SERVES: 12 pieces

NOTES: I have not tried omitting the banana, I enjoyed it that way. It will melt out if warm so make sure you serve it cold. I keep mine in the freezer and then just pop it out for a few minutes before eating.

SOURCE: Chocolate Covered Katie

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