June 20, 2015 | Home >Popular > Healthy Kids >Healthy Peanut Butter Chocolate Fudge
Healthy Peanut Butter Chocolate Fudge
June 20, 2015 | Home >Popular > Healthy Kids >Healthy Peanut Butter Chocolate Fudge

Healthy Peanut Butter Chocolate Fudge

No heavy cream or corn syrup in this Healthy Peanut Butter Chocolate Fudge! It’s dairy free, refined sugar free, and only 6 ingredients!

Healthy Peanut Butter Chocolate Fudge. So creamy, and decadent you would never know there is fruit in it!

Hey guys! Tiffany from Feel Great in 8 here. I’m so excited to be back at Super Healthy Kids! I just know you are going to love this healthy, yummy dessert recipe! I absolutely love treats that I can enjoy and share with my kids without guilt! And I love chocolate. And I love peanut butter. I also love almond butter, which would work great in this recipe too. But, enough about me. Let’s get on with the healthy goodness.

Healthy Peanut Butter Chocolate Fudge. So creamy, and decadent you would never know there is fruit in it!

This Healthy Peanut Butter Chocolate Fudge is made without any heavy cream, corn syrup or any other refined sugar (it even has fruit hidden in there!), but the texture is perfectly fudgy and it tastes just as rich and indulgent as its unhealthy friends.

I love that you don’t have to heat your house with the oven to make this delicious dessert, and it literally takes a few minutes to throw together. The only hard part is being patient enough to wait for it to get firm (you have my permission to sneak a few tastes :).

And, since you store it in the freezer, it also makes a cool and refreshing summer treat! This dessert is perfect for warm summer evenings or as an after bbq treat. Summer evenings + healthy peanut butter chocolate fudge = perfection!

Healthy Peanut Butter Chocolate Fudge. So creamy, and decadent you would never know there is fruit in it!

I hope you’ll give this one and try and that your family loves it as much as mine does! Oh, and if you need more chocolate fudgyness, I highly recommend these Dark Chocolate Fudge Tarts. Yay for chocolate fudge!

FOOD - Healthy Peanut Butter Chocolate Fudge. So creamy, and decadent you would never know there is fruit in it! http://www.superhealthykids.com/healthy-peanut-butter-chocolate-fudge/

– Tiffany is a wife, mom of 4, foodie, dark chocolate lover, creator and host of the Feel Great in 8 Challenge, and blogger at www.feelgreatin8.com. She loves experimenting in the kitchen and creating healthy real food recipes.

Healthy Peanut Butter Chocolate Fudge

Healthy Peanut Butter Chocolate Fudge
Serves: 4

Ingredients

  • 1/2 cup – peanut butter, all-natural
  • 1 large – banana
  • 1 teaspoon – vanilla extract
  • 2 tablespoon – coconut oil
  • 2 tablespoon – maple syrup, pure
  • 1 tbsp – cocoa powder, unsweetened

Directions

  1. Stir peanut butter till creamy and smooth. If you need to warm it up to make it softer, it might be easier.
  2. Place all ingredients in a high-powered blender or food processor and mix until very smooth! You don't want any lumps at all.  Just smooth cream.
  3. Spread into an 8x8 pan or a loaf pan. It doesn't need to come to the edge.
  4. Place in fridge or freezer until firm.  Cut into squares.  Store in the fridge to maintain solid bars.
Adapted from Chocolate Covered Katie

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 310 16%
  • Fat: 23 g 35%
  • Carb: 21 g 7%
  • Fiber: 3 g 12%
  • Protein: 8 g 16%
  • Sugar: 13 g
written by
Tiffany Rudd

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Comments(23)
Heather says:

Is there something else I can use besides the coconut oil? I was hoping to make this fudge this weekend but don’t have any coconut oil and wanted to hopefully use something I have at home already!

Tiffany Rudd says:

Hi Heather! Unfortunately, unrefined coconut oil is so unique, it is hard to substitute (maybe coconut butter or a little avocado?). You could try it without. I’m guessing the texture would be less fudgy, but the flavor would be the same. I hope that helps!

Melanie says:

Should I melt the coconut oil before mixing all the ingredients together? Or leave it be?

Tiffany Rudd says:

Yes, melt the coconut oil first. With the heat right now, mine is almost melted just sitting in my cupboard. 🙂

linita says:

can i substitute maple with honey ?

Tiffany Rudd says:

Definitely! Honey would work great!

Emma Hall says:

Rice Malt Syrup would be a healthier choice than Maple Syrup as is has 40% fructose, Rice Malt has 0% that is what you need to avoid in all sugars is the *fructose* especially High Fructose Corn Syrup which is different to standard Corn Syrup (standard sugar is 50% fructose)

Kirsten C. Olson says:

Fructose is fruit sugar. It’s not bad for you. What’s unhealthy is too much sugar, period. Brown rice syrup is primarily maltose. I doubt that maltose is any better for you than glucose or fructose, but the syrup has a higher glycemic index than table sugar (98 vs 65). Also apparently it can contain a lot of arsenic (!). I found that on Wikipedia when I went looking for what the sugar is in brown rice syrup, but it’s from an NIH study. The bottom line is that excess simple sugars, especially if they crowd out healthful foods, is bad for you, but specific sugars themselves are not. Honey and maple syrup are lovely, but aren’t necessarily any better for you than high fructose corn syrup or sugar. A sweetener that isn’t as sweet might be better for you if is has less simple sugars and if you don’t just increase the amount to compensate.

Roberta says:

Is it one banana or eight bananas pls?

Tiffany Rudd says:

Hi Roberta! Just one large banana. 🙂

Mikah says:

Hi! Is it possible if I switch the coconut oil with melted butter or corn oil?

Tiffany Rudd says:

Hey Mikah! I’m not sure if butter would work, but I’m guessing corn oil wouldn’t. Coconut oil works well in this recipe because it is firm when cooled.

Julie says:

Is the banana taste come through strong? I like bananas and banana bread but have made other chocolate treats that call for banana and it was so overpowering.

Tiffany Rudd says:

I don’t think the banana is too overpowering. I think the chocolate and peanut butter help balance out that flavor. 🙂

Jo says:

Hi. My 4 year old really likes the look of these! Do you need to use a really ripe banana?

Tiffany Rudd says:

Hey Jo! The bananas I usually use are ripe, but not brown. Riper bananas will make the fudge sweeter, but probably more banana flavored too. 🙂

Ashley Kennedy says:

I’m making thes right now but instead of a banana (I like them too but I don’t want the flavor in these) I’m using 6 medjool dates. I’m thinking they are a similar consistency to bananas…just going to keep trying them as I’m blending to adjust the sweetness. I’ll update when they are finished ?

M Johnson says:

Can you update how the dates went? I’m allergic to banana.

Emma says:

I’ve made this about 20 times as my kids (and I!) Love it…. I’ve only just noticed it say’s to store in the fridge. I’ve always kept it in the freezer! Having done a compare I much prefer it frozen. Like little ice cream bites & doesn’t take long to thaw to a more fudge texture. I find it too squidgy in the fridge.

Miche says:

Interested to know how the dates went with this recipe

Jana says:

If you have someone allergic to peanut butter, what is a good substitute for the peanut butter?

Deb H says:

Has anyone figured calories for this little bite of heaven?

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