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.
Reader Favorite Recipes:
Fat Bombs (Keto, Vegan, No Bake)
Yum! I love chocolate and it loves my hips. lol I’m definitely giving this a try. Thanks for linking up at Transformed Tuesday. Hugs, Peggy
these look great! when you say “natural” almond butter, do you mean raw? or did you use roasted? can’t wait to make them.
Hey Gk, By natural almond butter I mean almond butter with no additives (sugar,oils) just almonds as the only ingredient! 🙂
Okay… So I know I gave up sweets for lent this year… Yes… All sweets… But these brownies are behaving like ultimate tease nobody likes. Except for me. Perhaps these don’t have to count as a dessert. Brownies could mean anything, really. I could claim them to be “breakfast brownies” of some sort. You know… Totally disgusting and non-dessert-like at all.
Yeah, I like it. Let’s go with that.
Oh, and I’m LOVING the new look. Sophisticated, fun, yet flirty.
I just tried making these. They’re pretty delicious, but I was a little surprised about how moist the top layer came out. Based on the pictures above and the description, I was somewhat under the impression that (after being frozen) the top layer would adopt a fudge-like consistency and it ended up being more like a custard. I had to substitute store-brand regular peanut butter for the almond butter though, so maybe it’s the extra oil or something that’s the culprit?
As mentioned before though, totally delicious, and will have no problem getting them eaten.
My topping turned out too runny as well. Perhaps my bananas were too ripe? Even so, they are so yummy! I think adding a bit of coconut oil next time would firm it up for sure. Any suggestions Katie?
The topping will be runny unless it has been set in the freezer, then thawed slightly when eaten. These are definitely meant to be more of a “frozen” dessert!! 🙂
I left mine in the freezer for much longer than 30 minutes and it is still liquidy. Do you have a suggestion? They taste great!
I left mine in the freezer for much longer than 30 minutes and it is still liquidy. Do you have a suggestion? They taste great!
I love the new look! And it was a great idea to share that recipe 🙂
I’m looking at the blender picture with the bananas and I can’t tell what the pale item is that’s on top of the nut butter. Looks like apples? Thanks!
Hey Laura! It’s the honey! 🙂
Just made these the other night for a family gathering. Everyone loved them! I made them in an 8×8 pan, so they were a little thin, but still delicious! The only downside for me was that I was a little disappointed with the consistency. I feel like they didn’t really solidify in the freezer and by the time I got them out of the pan, they didn’t really look the way they do in the picture. After keeping them in the freezer for 24 hours, they were much more solid, but still had a softness to them. In the future I might keep them in the freezer longer before cutting them.
Hi Gigi, yes I think freezing time depends on the thickness and maybe even the freezer! They are best once set and frozen then thawed slightly before enjoyed! 🙂
Gigi, Thanks 4 posting your review. I found it very helpful–it’s just what I was looking 4 before attempting this one! I AM wondering about the taste too though… they look like they’d taste fudgey with that texture, does it taste extra fudgey? Can u taste the bananas at all?
Hi CC,
Glad you found my comment helpful! These bars are really good and definitely taste fudgey. They are really the perfect amount of sweetness. You can definitely taste the bananas, so I think I would describe the taste as a chocolate-banana fudge. If you are looking for a traditional fudge taste and texture, these may not give that to you, but they are fudgey and have a richness to them. I would try them! As mentioned in my previous posting, I would keep them in the freezer for a longer time so that they will cut more cleanly. Also, if you have a smaller pan than 8×8 that would be good too so they come out a little thicker. I hope you will enjoy them!
Thanks again Gigi, great 2 know bcz I know some folks that r true chocolate purist & wouldn’t want a banana flavor in there :O) I love using Katie’s recipes 2 intro people into delish, healthy desserts @ potlucks! So thanks again, great 2 know about the heads up on freezing 4 texture & the banana taste! I am sure I personally will enjoy them! Still eating my way thru Katie’s cookies & deep dish cookie pie :OD
I couldn’t figure out why I’ve never in my life heard of an Eatmore bar. I think it’s because they are only sold in Canada (and now online retailers like Amazon)…anyone know if that is true?
They are a Hershey’s product! I’m surprised they aren’t found in the US! Hmm!
What would you suggest as a substitute for banana? I’m allergic to it, which makes taking advantage of healthy dessert recipes difficult sometimes!
Hi Kas! I suggested earlier trying a flax “egg” made with ground flax and water and then raspberries! The fudge taste taste will be different and the consistency may be a little less “creamy”! But worth a try 🙂
Hi, Just wondering if you used roasted or raw almond butter.
Either is fine.
My son is allergic to Walnuts, will other nuts be easy substituted for them with the same outcome.
Yep! Cashews or pecans would work!