Peanut Butter? Good. Chocolate? Good. Fudge? Good. As Joey would say on Friends, “What’s not to like?”
The best of both worlds.
Do you remember my No-Bake Chocolate Peanut Butter Pie?
It’s one of the most-popular recipes on my blog, and for good reason: chocolate and peanut butter are meant for each other. Not that it’s a monogamous relationship… peanut butter also goes out with the likes of jelly and banana, which leaves chocolate open to explore his options with mint, coconut, and strawberries. But there’ll never be a marriage quite like chocolate peanut butter.
The following recipe is sugar-free and healthy, but I promise this healthy chocolate peanut butter fudge tastes just as rich and decadent as traditional fudge. In fact, it might taste even better. Without ingredients like sugar and heavy cream to weigh it down, the true goodness of the chocolate and peanut butter really shine.
Healthy Chocolate Peanut Butter Fudge
(Or chocolate peanut butter frosting!)
- 2 tbsp peanut butter
- 2 tbsp coconut butter or homemade coconut butter
- 2 tbsp cocoa powder (10g)
- 80g very-ripe banana (1/2 a medium banana)
- 1/16 tsp salt (more if using unsalted pb)
- optional: feel free to add a little sweetener if your bananas aren’t ripe enough
Combine all ingredients in a food processor or blender (I use the Magic Bullet). Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. (Alternatively, you can eat it soft, like frosting!)
See banana fudge post for Chocolate Fudge Nutrition Facts.
The calories and sugar for this recipe will be the same as the one linked above. However, this recipe will have a bit more protein (around 4g per serving). (You could also try using chocolate protein powder in place of the cocoa, if you want higher-protein fudge, but I haven’t done this.)
How much do you love chocolate and peanut butter?!
For Even More Recipes: 100+ Secretly Healthy Desserts With Peanut Butter
Do you have any suggestions for replacing bananas in some of your recipes? My 4 year old can always tell if I’ve put bananas in his sweet treats and he refuses to eat them.
Hi Katie!
I was stoked to see a healthy version of chocolate peanut butter fudge posted on pinterest and decided to give this recipe a shot yesterday! It helped that I already had all of the necessary ingredients. 😉
I didn’t care for the mixture before it was frozen, but AFTER it was frozen, my oh my… I keep sneaking back to the freezer to get another little bite. I’m pleasantly surprised with this recipe since I don’t care for either banana or coconut flavors. Though those flavors are still present, they’re not as overwhelming once the mixture is frozen!
I’m going to try some more of your recipes where you use banana as a sweetener… I’ve been forcing myself to eat a banana a day despite hating them, and this might be a fun way to get them into my daily diet. 🙂
Thanks for the recipe!
Just found your blog today. Per your suggestion to add sweetener if the banana wasn’t enough for my taste buds, I added one medjool date. I like how they have a kind of caramel taste. Turned out great right from the food processor, however I convinced myself to wait for it to firm up in the fridge for after dinner tonight.
I put your blog in my RSS. Looking forward to reading more. Thanks, Dan
Thanks, Dan. I love your idea to add dates… now I must try that! 🙂
Katie!! I have a problem: I just made this and I can’t stop eating it long enough for it to freeze! hahaha SO DELICIOUS! Also you mentioned you weren’t sure if coconut oil worked out the same as coconut butter; my local health food store didn’t carry coconut butter so I used cocnut oil and it worked amazingly well. It’s my first time doing the recipe so I can’t say whether it works “The Same” as cocnut butter or not. Thanks for this!! – Heather
Just stumbled across this site….thanks to someone’s pinterest pin. I’ve got a teenage milk-allergic son and a tween Type 1 diabetic daughter. I love when your recipes have nutritional info….and the use of stevia! Type 1’s can eat anything…just need carb counts! So recipes with carb counts help make life easier…and if I can do dairy-free desserts then both kids are happy!
Could we use coconut oil in place of the coconut butter? I have none and my parents probably wouldn’t be for buying/making it
I used coconut oil and it worked well
This is delicious! I made it with coconut oil, because that is what I had. It is SUPER easy and although I thought it was amazing when first mixed it is even better as the frozen fudge. I also made the simple 3 ingredients chocolate tonight as well. Slight chocolate craving. Added mint and sugar shards I had from a previous chocolate recipe. Really yummy as well. As always Katie, your recipes are amazing and save me from my cravings with stuff I already have in the cupboard!
Do you have a suggestion for something I could use instead of the banana? My son is allergic but these look great.
Extra coconut butter 🙂
Christmas presents say what!!!!!!
excuse me Katie but what is a recipe or substitute for coconut oil, because a lot of your AWESOME recipes call for it, and I’m lacking it. BTW you are now like my idol. THANK YOU SO MUCH FOR YOUR RECIPES!!!! YOU ROCK!!
Depends on the recipe. Maybe cacao butter, but I haven’t tried it in this.