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6Ingredients
10Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup peanut butter (or allergy-friendly alternative, 110g)
- 1 banana (large, 150g, Can sub with 2/3 cup coconut butter)
- 1 tsp. pure vanilla extract
- 1/16 tsp. salt (I also used salted peanut butter)
- 2 Tbsp. coconut butter (OR melted virgin coconut oil, You can sub with 2 tbsp pb. Texture will just be less fudge-like. Or see note below for a possible substitution., 20g)
- 2 Tbsp. powdered sugar (or pure maple syrup)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium190mg8% |
Potassium340mg10% |
Protein9g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber3g12% |
Sugars10g |
Vitamin A0% |
Vitamin C6% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(4)
Sara 3 years ago
I didn't have a banana on hand so I replaced with around half cup of dates. I used coconut butter over coconut oil, too. It still turned out tasty but not quite the firmness to be fudge consistency. I'd make this again but experiment with adding cocoa powder to make it chocolate ans firm it up some.
Morgan Dougan 4 years ago
It turned out so well! I added white chocolate chips to the fudge, and put white chocolate ganache on top! I love it!!! :)
Emma Carey 5 years ago
Not quite the same consistency as fudge because I used a liquidy coconut oil but tastes delicious!
Melissa C. 5 years ago
For a sweet fix, I really liked it! It does have a hint of banana so keep that in mind. I ran out of coconut oil so substituted unsalted butter and didn't use much powdered sugar. Will definitely make again and double the recipe!