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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I made these tonight really easy to make. The only problem I see with them is the strong taste of banana in them and there really messy. I waited about 3 hours for them in freezer. My husband isn’t a fan of banana so I was wondering if instead of putting banana in could you use maybe applesauce and less honey? Or is there another subistute?
You can always experiment 🙂
Eatmores are my absolute favourite bar none (oo there’s a pun lol) I can’t wait to try these!
These are a-m-a-z-i-n-g. Thanks so much for sharing!
I made these tonight. Very tasty. I think I would blanch the almonds next time to remove the skins. After 30 mins in the freezer, the topping is still soupy. Hopefully, overnight it will firm up.
I couldn’t figure out how you got these to spread into a 9×9 pan… then I realized you said 9×5! I should have used a loaf pan. I ended up smooshing them to fit in half of my pan. The fudge topping was a bit runny. I’m guessing the size of the banana matters, so others might want to use 1 &1/2 banana’s to test for texture before adding the last 1/2. I used cacao instead of cocoa. The taste is fabulous! I love that they store perfectly in the fridge so I will have a chocolate treat ready whenever I need it! Thanks for the recipe 🙂
What do you think about substituting avocado for the bananas?
I just tried this recipe …the taste was good…the only problem I had is that the top layer is too soft. It’s good when it’s in the freezer, but after a few minutes later, it start to melt like ice cream . Wondering what did I do wrong.
Can you taste the banana in them?
These sound divine except for the banana-in our house we are banana free. Any suggestions for a substitute? Thanks!
I’m dying to make these. Deathly allergic to walnuts and pecans. Think they’d be ok with just almonds?
You will have to ask Crystal 🙂