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Banana nut butter fudge

Use any nut butter you like in this fabulous banana fudge recipe: peanut, almond or cashew all work well. It's completely vegan too!

Serves 15 pieces

Prep Time 10 min + freezing

Cooking Time N/A


  • 100g (peeled weight) ripe banana
  • 125g smooth no added sugar peanut butter
  • 1tbsp sweetener (we used Natvia)
  • 1tbsp sunflower or light olive oil (avoid strong-tasting oils)
  • 2tbsp chia seeds
  • 1tsp vanilla extract
  • 1tbsp grated coconut or 2tsp desiccated (optional)


    1. Put all the ingredients in a food processor and blend until well combined.
    2. Line a small rectangular plastic dish (we used a takeaway carton) with non-stick baking paper. Transfer the fudge mixture into the dish and spread evenly. Sprinkle with the grated or desiccated coconut, if using.
    3. Put the container in the freezer for at least 2 hr. To serve, remove and cut into 15 pieces.

LEAVE THE FUDGE PIECES in the freezer, in an airtight container, for up to 2 weeks, until needed – they’re good to eat from frozen for a texture with bite.

ANY 100% NUT BUTTER – such as macadamia, cashew or almond – works just as well.

Nutrition per serving

Read more on how we calculate nutrition.
77 2.5g 6g 1.2g 1.4g 1.6g 0g 11mg 3.7g 0.2mg

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