Hi everyone,
If you get a chance, be sure to take a look at the NEW healthy recipe page.
By popular demand, there are now options for you to search by ingredient, search by date, or you can also search by category.
More changes are coming, and while I’m working on the changes, I have a lovely guest blogger for you today:
Hello to all the wonderful readers of Katie’s delicious Chocolate-Covered blog!
I’m Christal, from Nutritionist in the Kitch. I was absolutely thrilled when Katie asked if I would feature my Healthy ‘Eatmore’ Fudge Squares on her blog because:
a) I am a HUGE fan of Chocolate Covered Katie and have always been incredibly inspired by her ability to take the often-unhealthy foods we crave and turn them into something healthy and still just as delicious!
b) It means I get to share these amazing Healthy ‘Eatmore’ Fudge Squares with even more wonderful people!!
As a Nutritionist I am always looking for ways to “healthify” those not-so-healthy recipes.
I am a true advocate of ‘clean eating’ and believe the body can thrive best off of whole, natural, unprocessed, and unrefined foods… but that sure doesn’t mean those foods have to be bland or boring!
Enter the Healthy ‘Eatmore’ Fudge Squares.
As a kid, I devoured Eatmore Bars when I got the chance (this wasn’t often because chocolate bars always led to me having temper tantrums… I’m guessing it had to do with the enormous amounts of ‘bounce-off-the-walls’ refined sugar…), and I have to admit, to this day, I still get a craving for a sweet, chewy, Eatmore bar… but nowadays I couldn’t bring myself to eat one.
So instead, this recipe does the trick! Not only does this healthy version still taste like an Eatmore bar, it tastes like an Eatmore bar topped with FUDGE!
Yes, fudge. Healthy fudge!
No refined sugars, flours, or chemicals found here in these super delicious and incredibly easy homemade fudge squares!
Eatmore Chocolate Fudge Bars
Healthy Eatmore Fudge Chocolate Bars
Ingredients
- 1 cup pitted dates
- 1/2 cup raw almonds
- 1/4 cup raw walnuts
- 1/4 cup unsweetened cocoa powder
- 2 ripe bananas
- 4 tbsp natural almond butter
- 1/4 cup more unsweetened cocoa powder
- 4 tbsp honey, agave or pure maple syrup
Instructions
Put dates in a bowl with warm water, allow dates to soak for 30 minutes, then drain. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon. Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended. Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 16 squares. Re-freeze whatever you don’t eat, and enjoy at another time! For troubleshooting or substitution advice, please ask Chrystal, as this is her recipe.
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Made this recipe yesterday and O.M.G. so so good!! Even my husband who doesn’t have much of a sweet tooth devoured every bite.
Thank you for sharing this!
What a treat, thanks for sharing. The bottom layer is very good and larabar-esque. I used brown rice syrup instead of honey and they came out great.
i will make it later it souunds good thanks
I actually found these recently on FitSugar and made them with maple syrup in the topping and almond meal in the crust – they are SO delicious, I had to reblog them myself!! I LOVE using dates for sweetness! I’m not vegan, but I definitely like a lot of ways vegan recipes create sweets that are so yummy but still healthy!
These look awesome! My husband is allergic to raw almonds & walnuts – can I substitute with unsalted peanuts?
Hey there! Let me start by saying I LOVE this website and appreciate all the hard work you put in to it. I am a photographer and lover of whole food and I am constantly making recipes healthy if I can…I get so excited! I just wanted to point out that recipes like this one really are fantastic tasting and using whole foods IS perfect for eliminating toxins, etc…but this is not good for weight management or even long term health as you are still combining high fat foods (which I do not believe are bad at all) with high carbs (which your body treats as sugar). Your body still goes into insulin overdrive to burn all the fuels you are feeding it thus you are still contributing to insulin resistance over time (leading to so many health issues down the road)! We should not eliminate either one from our diet, after all low glycemic carbs and healthy fats are very good for us but certainly not combined.
Just made these last night! I thought they were great, but there were a few hitches. First of all, I loved the base, and thought it tasted awesome. However, I was not a huge fan of the topping. I guess I was very surprised by how much the flavor of bananas overpowered every other flavor, including the chocolate. This, I was sad about, because I love chocolate and only tolerate bananas. Second of all, I froze the desert for 30 minutes as suggested and it came out gelatinous and mushy- not at all fudgey. It got better after a total of 2 hours of freezing, but it was still very difficult to serve. All in all, in the future, I would change the topping completely by using greek yogurt (I am not vegan) cocoa powder, dates and honey to sweeten (though less), peanut butter (I used this substitution this time around and it worked well), and perhaps avocado for added creaminess.
Thank you so much for the idea! Would you mind answering this question for me? Why do you think my topping was to liquid-y?
Can you use pb instead of almondbutter? Or how do you make almondbutter, or is it something you buy?
Oh…my..goodness….
The base reminds me of those “lar bars” but they do not have a delicious fudge-y chocolate layer! Making these tomorrow!
I’m pleased to make my family desserts from your blog. These were a hit! We’ve also enjoyed your blondies, brownie batter, gluten-free brownies and our favorites – betterfinger bars! I’m going to try a new recipe every week. Thanks Katie!