With just 3 simple, wholesome ingredients, this peanut butter fudge is a total game changer. No added sugars, just ripe bananas, peanut butter, and coconut oil, all blended together for a rich, plant-based treat. It’s super easy to make and naturally sweet, giving you a satisfying, guilt-free dessert that tastes even better than the store-bought version! Just mash the bananas, mix in the peanut butter and coconut oil, then freeze. These little bites are full of good-for-you ingredients and are ready in no time.
Tips
- Use very ripe bananas. As bananas ripen, their starches convert into sugars, making them much sweeter. This can help reduce the need for added sugar in recipes and because we are not adding any sweeteners to this recipe, it is very important that the banana is vat the peak of its sweetness. If your banana has lot of black spots on the peel you are good to go.
- Mash the banana well. This will make sure the final result is a silky smooth fudge that literally melts in your mouth.
- The delicious fudge are ready to eat straight out of the freezer but I would suggest to taking them out 5 minutes before eating for the best consistency.
Swaps
Peanut butter: you can use any nut butter of choice. Cashew butter will work well for a creamy texture and delicate flavour.
Coconut oil: you can substitute with butter but coconut oil is my preferred choice for it’s subtle flavour and clear look.
Chocolate mould: if you don’t have one don’t worry, you can use an ice tray silicon mould. It is important to use a silicon shape so it will be super easy to remove the fudge from it.
Storage
I keep this in the freezer at all times. When you are ready to enjoy them take them out 5 minute before to get the perfect consistency. Don’t worry, they won’t frozen solid, they will have the perfect fudgy consistency.
Healthy 3-Ingredients Peanut Butter Fudge
Ingredients
- 2 ripe bananas
- 80 g peanut butter
- 20 ml coconut oil melted
Instructions
- To a plate/bowl add the bananas and mash with a fork. Take you time here to make sure the bananas are mashed into a smooth consistency.
- Add peanut and coconut oil and mix until everything is well combined and with no lumps.
- With the help of a teaspoon transfer the batter into a silicone mould (I used a chocolate mould but you could also use a silicone ice mould tray).
- Freeze at least 4 hours or overnight.
- Take out of the freezer for 5 minutes before enjoying it.