TV Tuesday #15: Unbelievable Healthy Almond Butter Banana Fudge

I like to keep a healthier treat at home for those times when all I crave is a major kick to the face with sugar. Often I get cravings for a small bite of chocolate or something sweet. A weakness of mine is ice cream (a reason why I never have any in the house).

I also think it is CRUCIAL to have a small little treat around if you’re making your way over to a whole foods diet – especially in the beginning stages. When processed foods get kicked to the curb in favor of whole natural foods, the outcome is a huge reduction of sugar and salt. These 2 key ingredients trick us into thinking these foods taste good. So as you eliminate processed foods you’ll no doubt be craving sugar and salt in a way you haven’t before because they were previously hiding in everything processed that was being consumed.

Arm yourself with some healthy or at least natural sweets, so when a sugar fix attacks you like a sale does to a shopaholic, you’ll have a stash of this healthy almond butter fudge to get you by. Your sweet tooth will be soothed and you’ll have successfully averted a grab for the Haagen Dazs.

One point for Francie and her Whole Food Lifestyle and zero points for the big boy companies poisoning us with junk food. Take that!

Unbelievable Healthy Almond Butter Banana “Fudge”

  • 1/2 cup coconut oil
  • 1/2 cup almond butter
  • 1/8  to 1/4 cup of raw honey
  • 1/2 of a banana, mashed
  • 1 tsp vanilla extract

Place all the ingredients in a small pot. Heat over low heat until things get melty, about 30 seconds. Blend with an emulsion blender until the mixture is smooth. Alternately a food processor would work and you can skip the melting process but blend for longer.

Pour into a small 3 x 5 mini loaf pan lined with parchment paper or pour into silicone molds. Allow the mixture to cool in the freezer or fridge into solid. Slice into small 1 inch by 1 inch squares or slices. Because of the coconut oil, these will melt if not kept in the fridge or freezer.

Other healthy “fudge” flavor options:

  • -Maple walnut “fudge” : Substitute maple syrup for honey. Blend until smooth and fold in 1/2 cup of chopped walnuts.
  • -For a lovely version of a Chocolate Peanut Butter “Fudge”, see Mindy at The Purposed Heart for this tasty version.
  • -Kimi at The Nourishing Gourmet featured this delightful fudge a few years ago if you’re more of a classic chocolate fudge     kinda person.
  • -Over at Chocolate Covered Katie you’ll find all kinds of desserts to kick a sweet tooth in a more natural way, and her fudge inspired the banana in my recipe. Thanks Katie.

What are your favorite fudge flavor combinations? Let me know in the comments.

Ready to take the planning out of meal time?
Grab my eCookbook, The Whole Food Revelation, and get 4 weeks of delicious meal plans filled with easy, flavorful whole food recipes.  Click here to check out a sample.


I’m sharing this with Mangia Monday, My Meatless Monday, Monday Mania, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, Pennywise Platter Thursday, Freaky Friday, and Foodie Friday.


87 Responses to TV Tuesday #15: Unbelievable Healthy Almond Butter Banana Fudge

  1. Amber H July 17, 2012 at 5:59 am #

    Hi France,

    I think this is my favorite recipe!  This looks outrageously good.  And I will be making tomorrow for sure.  I just can’t get over how simple this is, and with the best of the best ingredients.  Love love LOVE.

    • France Morissette July 17, 2012 at 3:07 pm #

      I look forward to your feedback Amber. I can’t imagine anyone not liking it :)

    • beyondthepeel July 17, 2012 at 3:38 pm #

       I look forward to your feedback Amber. Can’t imagine anyone not liking it :)

    • beyondthepeel July 17, 2012 at 3:38 pm #

       I look forward to your feedback Amber. Can’t imagine anyone not liking it :)

  2. The Café Sucré Farine July 17, 2012 at 9:36 am #

    Wow, I didn’t think healthy and fudge went together – until today!

    • beyondthepeel July 17, 2012 at 3:39 pm #

       Surprise! :)

    • beyondthepeel July 17, 2012 at 3:39 pm #

       Surprise! :)

  3. Joanne July 17, 2012 at 10:59 am #

    I’m in love! I need healthier sweet treats around that will satisfy my sweet tooth but not break the calorie bank. This sounds perfect!

    • France Morissette July 17, 2012 at 3:06 pm #

      Unfortunately Joanne, it may be too good. If you know what I’m saying….

    • beyondthepeel July 17, 2012 at 3:39 pm #

       Unfortunately Joanne, it may be too good. If you know what I’m saying…

    • beyondthepeel July 17, 2012 at 3:39 pm #

       Unfortunately Joanne, it may be too good. If you know what I’m saying…

  4. Mjskit July 17, 2012 at 3:58 pm #

    Perfect name for this fudge!  It is unbelievable!  A LOT healthier than a traditional fudge and the almond and banana is a great combo of flavors.  Thanks for the video!  Very helpful!

    • beyondthepeel July 17, 2012 at 6:38 pm #

      Thanks MJ! Glad you liked it!

  5. Khallam621 July 17, 2012 at 5:57 pm #

    Love the fudge recipe!! Don’t like bananas however. Is it necessary to add?

    • beyondthepeel July 17, 2012 at 6:38 pm #

      Nope, the banana isn’t mandatory. It’ll be delicious either way!

  6. 6ixof8ight July 17, 2012 at 6:53 pm #

    If you love ice cream you should try blending frozen bananas. This is our favorite treat from Oh She Glows:

    It’s important to freeze the bananas peeled.

    Ps – your coconut oil chocolates are amazing!!! I reduced honey a bit since I don’t like my chocolate too sweet. Love them!!

  7. Louann July 17, 2012 at 7:29 pm #

    Looks delicious! Do you think I can substitute agave for the honey

  8. MeowSaysMe July 17, 2012 at 11:39 pm #

    Louann, you won’t want to use agave.  The substance sold in American markets isn’t the healthy traditional substance.  It is actually very chemically processed.  You would be better off making something like this as an only occasional special treat.  If you’re allergic to honey you can use cane sugar.  After all, the honey is still high glycemic.  Use good judgment if you’re concerned about high glycemic foods and keep the amount you consume limited.  I would personally have to make it with cane sugar or sucanat or something like that because agave bothers me as much as the honey does.

    • Loua4 July 18, 2012 at 12:52 pm #

      Thank you so much! I am trying to stick to a low glycemic lifestyle so I will try this when I absolutely have to have something sweet. Thank you for the info on the agave being chemically processed. I didn’t even consider that and I should have! I just subscribed to your feed and I’m anxious to continue reading! Again-thank you!

      • France Morissette July 18, 2012 at 10:35 pm #

        Hi Loua4, If you’ve been successful cutting out most sugar and are sensitive to sweetness you could potentially sub out the honey for an extra 1/2 a banana. Thanks for joining us and we look forward to hearing more from you.

    • France Morissette July 18, 2012 at 10:40 pm #

      Hi MeowSays me. If you have problems with agave (I agree totally with you here) and honey, just sub in an extra 1/2 a banana for the honey. If you want it sweeter still a few drops of stevia should work (I don’t use it because I react funny to it).

  9. Tango1414 July 18, 2012 at 3:58 am #

    Can we use anything other than almond butter or peanut butter In this recipe? How about ricotta cheese? Anything else? Thanks

    • France Morissette July 18, 2012 at 10:38 pm #

      You could experiment with other tings, but since I haven’t tried it myself there’s no guarantees that it would work. I have seen a similar fudge recipe that only uses coconut oil and no nut butter, so that’s always and option. Mashed avocado might be a better substitute than ricotta if you do want to give this fudge a try with no nut butter.

  10. Vicky Rockcliffe July 18, 2012 at 11:35 am #

    This sounds awesome!

  11. Jeanette Chen July 18, 2012 at 12:10 pm #

    What a fantastic way recipe for a healthier fudge France!

  12. Barb @ Frugal Local Kitchen July 18, 2012 at 6:26 pm #

    Oh, wow! Those look so good. I’ve had a jar of almond butter sitting unopened in my fridge forever. Now I can open it and indulge!

  13. Erin Alldredge July 18, 2012 at 6:40 pm #

    Oh my word! I love fudge and this looks like a fabulous way to use up a banana as well. I’d love it if you stopped by my link party.

  14. Teresa July 18, 2012 at 8:36 pm #

    I made these today and they are amazingly light and yummy! Thanks for the recipe!

    • France Morissette July 18, 2012 at 10:29 pm #

      Almost too good:)

    • beyondthepeel July 19, 2012 at 4:27 am #

       Glad you liked them Teresa!

  15. Amber H July 18, 2012 at 11:50 pm #

    Hi France,

    Made it.  Loved it.  :-)

    • beyondthepeel July 19, 2012 at 4:27 am #


  16. JensFavoriteCookies July 19, 2012 at 4:36 pm #

    THis looks great!  I love that it’s lower sugar, whole foods, and unprocessed.  It’s nice to have food you can trust, so to speak!

  17. Debbie @ Easy Natural Food July 19, 2012 at 5:15 pm #

    Great idea, France! I’m going to have to try this myself!

  18. Elizabeth Gilhuly July 20, 2012 at 2:27 pm #

    You are a cooking Goddess and a GENIUS!  I made the chocolates straight away last night after watching your video tutorial.  I ate one with breakfast this morning!  I can’t wait to get home tonight and make these too!  I’m near a almond butter-holic so this is a perfect way to feed my addiction :)

    • beyondthepeel July 20, 2012 at 4:50 pm #

       Elizabeth, you are so sweet! Thank you for the lovely compliments! I’m so glad you liked them :)

  19. Susan Tompkins July 21, 2012 at 4:38 am #

    Interesting sounding recipe! Thanks for sharing.

  20. Carolyn Hellum July 24, 2012 at 2:06 am #

    I’ve got a batch in the fridge chilling. However, I had to sample the liquid version, and I think it would make an AMAZING (coconut milk) ice cream topping! 

  21. Angela Sage July 25, 2012 at 1:07 pm #

    These look SO good.  What do you think of changing out the honey to Toffee or Vanilla Stevia?  Think I’m gonna HAVE to try these today.  Thanks for the inspiration!

  22. Wrenbird July 26, 2012 at 5:52 pm #

    Thinking of trying this with homemade pecan butter :) Looks great!

  23. Randa August 1, 2012 at 7:34 pm #

    Hi there! I’m new to your blog but so excited to have found it. Made these to rave reviews (family AND guests – several asked for the recipe so I pointed them here)… then I tried the chocolates and my husband had a hard time picking which he liked better! I think he finally chose the chocolates… though he’s quite happy if I make either! Have a batch of this almond butter fudge cooling in the freezer right now.


    • France Morissette August 2, 2012 at 12:29 am #

      Hi Randa, That’s great. The best way to stay on the whole food band wagon is to enjoy how the food taste. Thanks for the nice feedback.

  24. Kristi August 24, 2012 at 5:20 pm #

    I’m new here and just checking: Is the banana called for in the recipe actually half of one banana or is is supposed to be 1/2 cup mashed banana. In my experience one whole banana usually makes about 1/2 cup mashed. Thanks and this looks wonderful!

    • France Morissette August 25, 2012 at 12:39 am #

      Hi Kristi, Yes it only calls for 1/2 a banana, you get to eat the other half 😉 lucky you. Of course if you wanted to use a whole banana, Im sure you could.

  25. Katie September 21, 2012 at 8:38 pm #

    GREAT recipe!! I added some crushed peanuts on top to give it a little crunch and it was amazing!! I tried it today with pumpkin, as my mom is an addict, didnt turn out quite the way I wanted but ya never know, she may like it! :) I’ll stick to different kinds of nut butter from now on, but will definitely be keeping this recipe around for years to come!

    • France Morissette September 22, 2012 at 5:07 pm #

      That’s great Katie. I love how adaptable the recipe is.

  26. Eileen October 23, 2012 at 1:22 am #

    I made these today, and they’re absolutely delicious. I’m renaming them “Healing Fudge” since every ingredient is good for me. I’ve been seeking ways to get more coconut oil in my diet, and these are a delicious treat at the same time. Thank you!

  27. Jenny November 19, 2012 at 10:19 pm #

    Hi……this recipe sounds great but my son has a peanut allergy and i have to use a brand of almond butter that is not processed where peanuts are processed so that narrows my choices. I’m using Barney Butter Almond Butter (they do have a “bare” version but i didn’t have enough time to order it) and it has some sugar and salt….Do you think i can still use it?


    • France Morissette November 19, 2012 at 10:29 pm #

      Hi Jenny,
      Absolutely. It’s just the creamy texture of the nut butter that we’re after. What you have will work fine.

    • Tana January 12, 2013 at 11:07 pm #

      Jenny, you can easily make homemade almond butter with a food processor. Search for a online recipe that works for you.

  28. GrammaSue February 10, 2013 at 5:56 am #

    I made these in my Vitamix. I just threw in 1/2 cup whole natural almonds and the rest of the ingredients. I didn’t have to mash the banana. I liquified everything then put them in a silicone heart shaped ice cube tray. They were gorgeous as well as delicious!

    • beyondthepeel February 10, 2013 at 5:33 pm #

      Oh! I’m a little jealous. I need a Vitamix. Thank you for sharing the Vitamix directions with everyone. Sounds super easy.

  29. Debbie March 18, 2013 at 11:32 pm #

    Can I use less coconut oil to make it a little more firm? Also, I made the snack bars & am wondering the same for that recipe… Absolutely love all of your recipes! Thanks for sharing!

    • beyondthepeel March 19, 2013 at 3:28 pm #

      You could try. The banana and almond butter are all soft at room temperature, just like coconut oil. That’s why it’s important to keep them refrigerated or even in the freezer (that’s what we do). I think you’ll find the same is true for the snack bars, but at least there’s a lot of nuts to firm it up.

      • Debbie March 19, 2013 at 7:22 pm #

        I’m trying to find a protein/snack bar recipe that doesn’t “melt”, so I can take to work with me or throw in my purse for later in the day. Any ideas? I just ate one of the snack bars…delicious! Thanks again for all you do! :)

        • beyondthepeel March 20, 2013 at 3:29 am #

          Anything baked or dehydrated is best. Raw recipes (with no dehydrator) use coconut oil to “set” the ingredients. So raw desserts ususlly need a dehydrator to become firm. Baked recipes use eggs or egg substitute to set the recipes. Those are a good choice if you don’t want any melting.
          Hope that helps.

          • Debbie March 20, 2013 at 6:24 am #

            Sounds good, thank you! :)

  30. Jessica w April 18, 2013 at 8:03 pm #

    My husband and I are eating the Keto diet so can’t have bananas or honey even though I am sure both makes this taste amazing. I made this with 1/2 cup peanut butter(almond would have been better,but I only had peanut on hand), 1/2 cup of coconut oil, 1/8-1/4 of DaVinci Sugar Free French Vanilla Syrup, and 1 tsp of vanilla extract. IT IS AMAZING!!!!! Thank you so much I always have issues with a sweet tooth and this way I get the fat I need and the yumminess! Thank you!

    • beyondthepeel April 20, 2013 at 7:29 pm #

      Thanks for your version of the recipe. I’m sure others are on specialized diets and looking for options. Glad you enjoyed them.

  31. grace April 29, 2013 at 2:08 am #

    Hmmmm so I made this and i want to eat the whole pan…. still healthy? :)

    • beyondthepeel May 1, 2013 at 4:03 pm #

      It’s a bit addictive. I keep mine in the freezer…that helps me moderate a little :)

  32. Amy O'Reilly May 6, 2013 at 4:34 am #

    The only bad thing about this recipe is how insanely addictive it is. I’ve got deadlines looming but this yummy stuff in my freezer keeps calling me back. I have almost eaten the entire batch :/

  33. Deedee0101 November 13, 2013 at 3:03 am #

    So yummy as is! Started the virgin diet so it’s nice to have a treat! Thank you for sharing!

  34. Anne M. Clemmer November 23, 2013 at 8:10 pm #

    Does it have be almond butter?

    • beyondthepeel November 23, 2013 at 11:11 pm #

      Yes. 1/2 cup.

      • Anne M. Clemmer November 24, 2013 at 12:22 am #

        I might try Wow butter instead.

  35. Nadia February 22, 2014 at 5:22 pm #

    Hi, the recipe looks great, do you possible know the number of calories per piece?

    • beyondthepeel February 22, 2014 at 11:56 pm #

      I don’t promote calorie counting so I don’t list it, but if you need to know for your own reference has an easy to use tool to upload your recipes.

  36. Genna November 23, 2014 at 12:32 pm #

    Can I use my version of this recipe on my blog if I put the link to your blog?

  37. Carly January 14, 2015 at 11:16 pm #

    Hi France,

    My mixture spilt. Any ideas how to pull it back together? It’s really yummy but I have to layers now. It split when I was blending it. :(

    Cheers, Carly

    • France Morissette January 15, 2015 at 12:03 pm #

      I’ve not had that happen before but often mixtures split if it’s not properly emulsified. I would put the entire mixture back into a blender or use a stick blender and reblend at a high speed until it comes together. Kind of the same idea as making a salad dressing and getting the oil to become ‘one’ with the other ingredients.

  38. julie May 26, 2015 at 8:43 pm #

    Thank you so much for this recipe, I make it all the time. I am allergic to almonds & honey so I use sunflower seed butter and maple syrup. it is so amazingly good. Thanks for sharing!


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