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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Is it just me that found that the dates weren’t enough? I had loads of left over topping. Would these have to be really thin?
Doesn’t matter too much, just means I can eat the topping by the spoon, or blend more dates!
Tasted beyond sexual though..
OMG !!! Absolutely amazing. Was so impatient that I got brain freeze from the first piece cut straight from the freezer 🙂 Love how fudgey they become after sitting in the fridge for a bit. Had to give most of it away as I could not stop eating. Will be making again very soon though. Thanks for a keeper recipe.
I just made these, and they are absolutely delicious!
Wow hubby LOVED these! he totally thought they were chocolate fudge brownies with chocolate icing!!
just a question- i’m not a huge fan of banana. is there anything I could substitute so it doesn’t have that banana taste?
Sorry, I’ve never tried.
Sorry, the banana taste was too much….
I followed the directions perfectly, but the bottom turned out as crumbs and the top never solidified and was like a wet, messy pudding. My children and I were very disappointed as the lump of crumbs and pudding on my plate tasted wonderful….and it was a waste of very expensive ingredients. Any suggestions?
I would ask Miss Krystal for troubleshooting advice. Ufortunately I can’t give any, since it’s not my recipe.
Hi, Katie, I know you aren’t the original recipe creature but thought you might have a suggestion for me. I would love to make these because they look and sound delicious, however, my son is allergic to Walnuts is there another nut that would make a good substitution with little change to texture and taste. Thanks so much! I love your and send people your way all the time!
What about pecans? Try those. Or almonds.
Made this a few months ago as it’s been doing the rounds on Facebook under different titles. The banana totally takes over and you can’t taste anything else, still yum though
Is there an alternative for almond butter!?
Hello. I made these today and the base came out fine. However, the top was way too we and watery. What is the best way to salvage it to make it thicken up? Thank you for this blog it is very inspiring.
Helen, I felt the same way. It thickened up once it had been in the freezer over two hours. You can thicken up a dessert like this with arrowroot or cornstarch or mixing in melted coconut oil will work too, but of course adds calories. I think that freezing for longer, possibly overnight, will do the trick just fine.