Healthy Fudge
6 of my favourite healthy fudge recipes. Whats better than sinking your teeth into decadent fudge bites?
Here, I have formulated 6 delicious recipes all for 50 calories or under per serving. These are all NO BAKE, VEGAN & SUGAR FREE.
COOKIE DOUGH
- 1 cup cooked/ drained canned chickpeas
- 1/2 cup almond butter OR peanut butter
- 2 Tbsp coconut oil
- 5 Tbsp honey OR pure maple syrup
- 1 tsp pure vanilla extract
- *Handful of dark chocolate chips (stir in after blending ingredients (15 grams))
- Around 50 calories per serving
DOUBLE CHOCOLATE
- 2 overripe bananas
- 1/2 cup almond butter/ nut butter of choice
- 2 tbsp coconut oil
- 3 Tbsp honey OR pure maple syrup
- 1/4 cup cacao or cocoa powder
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- *OPTIONAL: chocolate button to place on top
- Around 45 cals per serving (chocolate button excluded)
ALMOND BUTTER & HONEY
- 2 overripe bananas
- 1/2 cup almond butter
- 2 tbsp coconut oil
- 3 Tbsp honey
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- Around 44 calories per serving
CHOC-COFFEE
- 2 overripe bananas
- 1/2 cup almond butter/ nut butter of choice
- 2 tbsp coconut oil
- 3 Tbsp honey OR pure maple syrup
- 3 Tbsp cacao or cocoa powder
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- 1.5 Tbsp instant coffee dissolved in 1 tbsp hot water (should form a paste)
- *OPTIONAL: 1-2 Tbsp instant granulated coffee to sprinkle on-top
- Around 45 calories per serving
CREAMY PEANUT BUTTER
- 2 overripe bananas
- 1/2 cup natural peanut butter
- 2 tbsp coconut oil
- 3 Tbsp honey OR pure maple syrup
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- Around 44 calories per serving
FERRERO
- 1 cup cooked chickpeas
- 1/2 cup hazelnut butter
- 2 Tbsp coconut oil
- 4 Tbsp cacao or cocoa powder
- 5 Tbsp honey OR pure maple syrup
- 1 tsp pure vanilla extract
- *OPTIONAL: crushed roasted hazelnuts for topping
- Around 48 Calories per serving
- Combine ingredients above (for the fudge of choice) in a high speed blender or food processor leaving out ingredients marked with a *.
- Make sure all ingredients are well blended and have a smooth silky texture. Stir in any ingredients marked with a * ( if there are any for that recipe)
- Using non stick mini cookie cups (mine were roughly 4 cm length, and 2 cm width) place 1-2 tbsp of the mixture into each cookie cup. You could also place it in a lined brownie tin, and cut into cubes!
- Place in the freezer until firm ( roughly 3 hours). Allow to thaw for roughly 5-10 mins before serving.
Store in an airtight container, in the freezer.
0 Comments