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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These look so good! I’ll definitely be baking these.
Have you considered adding a print option to the recipes so it is possible to print the recipe only and not the how-to blog portion?
I love your site and love the new look, though.
Hi Toni,
I’m working on it. Unfortunately, you have to add each recipe individually… so I will probably just do all the future recipes (and then go back to old ones when I get a chance).
Until I get to the old recipes, you can always copy/paste just the recipe portion into a word document. (If you tried to do that yesterday, it wouldn’t allow you to copy, as my web designer was playing with some settings and trying different things. But it should work again now.)
Thanks Katie. I’m able to copy\print now.
I’m looking forward to having the print option in the future but at least I know I can easily copy\print when needed. 🙂
Sounds like a homemade larabar topped with frosting… Sounds good to me!
Think pb can be subbed for almond butter?
By the way, Katie, I am loving the way the site looks! It’s very clean and aesthetically appealing.
I wouldn’t see why not.
Hi Laura, the consistency will not be exactly the same as almond butter is a softer smoother consistency, but it would still taste great!
OMG okay, your blog looks amazing. Hands down!!!!!
Where’s your pretty logo on the top of the web page??
Other than that, I really like your new layout
Working on it!
Fudge chocolate bars goes a long way because one bite can fill you up.
Oh wow, I love your new blog design 🙂 Sooo much better <3 Also, nice fudge, yummy
LOVE the new blog design! Congrats
These look so good! I can’t wait to try it.
Also, I love your new blog design. =)
I have ALOT of almond pulp leftover from making almond milk. Do you think I could sub almond pulp for the almonds and walnuts and the recipe still work?
I’m no sure how the base would hold together with almond pulp! You could try! And just use extra walnuts!
Any ideas on substituting for bananas in this recipe? I’m not a fan in using avocados in desserts (love their taste too much to waste it that way lol) but I’m allergic to raw bananas. Thanks!
ps. I just learned about Cholecystokinin (hormone in our GI system) in med school and we use the abrev CCK so I keep thinking of Chocolate Covered Katie! haha
I’d like to know what could be subbed, too; I’m also allergic to bananas! I’d use avocado if I had to but I’d love an alternative.
Hey Stephanie and Sam, you could give raspberries a try and add in some ground flax meal with a little water (the flax “egg” idea)! This would change the taste of the top fudge part but it would still taste delicious!