Smooth, creamy and ridiculously easy fudge cups using just three ingredients and ready in minutes! Made with NO dairy, butter, condensed milk, white sugar or flour, this healthy three ingredient banana fudge is naturally gluten free, vegan, paleo, dairy free and refined sugar free!
How is everyone’s Wednesday going?
You guys, I can’t believe I am about to say this but I am CRAVING SALT LIKE CRAZY.
It’s the final stages of putting together the full manuscript of my cookbook, and let’s just say the savory food front has been lacking (Except last night, where my sister and I split a baguette with cheddar chips for dinner).
I’m not complaining TOO much…I do like my sweets.
Saying that, I am excited for this weekend, as I’m heading out for brunch with some friends to this spot in the city another friend told us NOT to go to.
The food was too salty.
Let’s check out a full day of eats- This was last Friday when I hung out with my sister all day and we ate out at a Japanese restaurant then got pancakes.
Once again, I managed to eat 100% vegetarian! Who am I?!
Breakfast- I spent the morning re-testing a few cookbook recipes so didn’t eat a real breakfast. Lunch– I literally roasted a 2-kilogram bag of potatoes and we polished it all off while editing and watching the Olympics in the background. Dinner– Split Agedashi tofu and vegetable tempura. Dessert– A short stack of pancakes with basic toppings.
Now let’s talk today’s super simple, super easy recipe.
I’ve been obsessed with coconut oil lately. OBSESSED. Not so much in using it to cook food with (what I’d previously used it for), but as a somewhat binding agent for sweet recipes- Namely fudge, glazes, and cookies.
Today’s recipe came about after having overripe bananas on hand and wanting to make one of my favorite lazy man’s recipes- These 3 Ingredient Flourless Brownies. Not only are they my easy recipe to make when I have a ton of bananas to use up (the recipe can easily use 6 or more bananas!), they take less than 20 minutes. However, I really wasn’t feeling the chocolate. I could have made some banana bread, but laziness prevailed…again.
This is where coconut oil comes into play.
Instead of adding cocoa powder to the batter and baking it, I opted to stir through a little coconut oil and chuck it in the fridge to firm up. What was the result? Smooth, creamy and delicious banana fudge…made into cups.
These healthy 3 Ingredient Banana Fudge Cups are the perfect use of overripe bananas, and are the perfect quick and easy sweet treat to have on hand! This recipe takes less than 5 minutes to prep and the hard part is waiting for it to firm up…although eating the fudge batter on its’ own is pretty epic. Unlike traditional fudge, this recipe doesn’t contain any butter, dairy, condensed milk, sugar or flour- It gets its’ sweetness from the overripe bananas and the texture from the drippy nut butter. Because of the ingredients used, these banana fudge cups are naturally gluten free, vegan, dairy free, paleo and naturally sweetened!
HACK! For this version, I opted to use drippy cashew butter. The reason for this is because it’s really mild tasting and I love the overpowering banana flavor. However, I know many do NOT like that, so to combat it, you can certainly use almond butter (still quite mild) or even peanut butter– The latter will no longer be paleo friendly. You can also use sunflower seed butter (I tried it with this too, because I had to use up a jar) but a warning- It comes out a very visually unfortunate green color.
Taste > Visual appeal.
Make these healthy 3 Ingredient Banana Fudge Cups and let’s polish these off..
…then have a salt fest.
- 2 overripe bananas, mashed
- 1 cup drippy cashew butter (can sub for another nut butter or nut free alternative)
- 1/4 cup coconut oil
- Cinnamon (optional)
- Line a 12 count muffin tray with muffin liners and set aside.
- In a large mixing bowl, add your mashed bananas and set aside.
- In a microwave safe bowl or stovetop, melt your coconut oil with your nut butter. Pour into the mixing bowl and stir through the mashed banana until fully incorporated.
- Divide mixture amongst muffin tins and freezer for 10 minutes to firm up.
- You can use a mini muffin tin for smaller cups.
- Banana fudge is best kept in the freezer, but for a softer texture, you can keep them refrigerated. Regardless of which method you store them as, only thaw them out slightly- They lose their firmness quite quickly.
Do you crave salty foods when you’ve OD’d on the sweets?
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