Chocolate Banana Fudge

paleo fudge 009

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Chocolate Banana Fudge
  • ½ cup pitted medjool dates
  • 1 cup mixed pecans & almonds
  • ¼ cup raw cacao powder
Fudge top layer:
  • 2 bananas (I used apple bananas)
  • ½ cup raw cacao powder
  • 4 tbsp almond butter
  • 2 tbsp raw honey
  1. Mix together all crust ingredients in a blender or food processor until well blended.
  2. Spread the mixture in a baking pan until evenly distributed.
  3. Mix together the fudge ingredients in the blender or a food processor until well blended.
  4. Spread the mixture on top of the crust.
  5. Place in freezer for about 30 minutes.
  6. Keep frozen or refrigerated.

    Makes about 16 quares

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Posted in: bars / brownies / fudge, Desserts
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  1. Marla January 23, 2013 at 5:31 pm Reply

    What are apple bananas?

  2. Francie Workman January 23, 2013 at 6:56 pm Reply

    How many servings in the Chocolate Banana Fudge? I;m trying to figure out the WW pts for this recipe. Thanks.

    • adriana January 24, 2013 at 4:23 pm Reply

      I think I made this on an 8×8 glass baking dish. When I made it my husband’s friends were here and they ate it all so fast that I forgot to take notes on the serving size.

      • Francie Workman January 24, 2013 at 5:30 pm Reply

        8×8 baking dish. Thanks so much. I’ll figure out the rest. 🙂

  3. Linda January 23, 2013 at 11:46 pm Reply

    Apple bananas are so much better tasting that the average banana. Lucky you live Hawaii!

  4. Michal January 24, 2013 at 4:45 am Reply

    Your recipes look so good! Is there any way you could add a print option to the page? Hard to print the recipe without it. The type is so incredibly small and my eyes aren’t what they used to be 🙂

    • adriana January 24, 2013 at 7:20 am Reply

      I will look into adding a print option. Thanks for the suggestion.

      Update: Print option is now available for all recipes 🙂

  5. adriana January 24, 2013 at 7:45 am Reply

    I had a lot of questions regarding the apple bananas I used in this recipe. Apple bananas are sweet and personally it is the only type of bananas I like. They are so sweet that I love eating them when they are still a little green and just turning yellow. They are also smaller than other bananas… I don’t know how this recipe will taste with a different kind of banana, but if you don’t have the apple, you might want to add more honey or wait until they ripen to make the recipe. Here is some info about them:

  6. Brianne February 10, 2013 at 11:34 pm Reply

    I just made these, and they were delicious! I found that I needed to add approx 2 Tbsp of coconut oil to the crust ingredients in order to get it to “stick together” better. Other than that, everything was awesome!
    Thanks for a great recipe. 🙂

  7. Monika May 24, 2013 at 9:27 am Reply

    I just made them. cant wait for the results but obviously I’ve tried a bit before Ive put to the fridge and its soooo good, however 2tbsp of honey is too much for me cause bananas are already very sweet :)x

  8. Sarah June 21, 2013 at 6:03 am Reply

    When you say to use bananas, do they need to be overly ripe bananas (peel turning black)?

    • adriana June 21, 2013 at 9:09 am Reply

      I use a type of bananas called apple bananas and they are naturally sweeter than the other varieties, so for me it does not have to be ripe. You can use a banana that is not ripe and adjust the sweetness to your liking

  9. Brianne October 26, 2015 at 6:28 am Reply

    I know this is an old post but had a question! These are good but my crust is crumbly? More dates or honey maybe?

    • adriana October 26, 2015 at 10:22 am Reply

      Brianne, use more dates. They vary in size and maybe the ones you have are smaller and you need to add more to bind the crust.

  10. Anya April 6, 2016 at 5:42 am Reply

    Exactly what size pan are you using?

    • adriana April 6, 2016 at 6:07 pm Reply

      Hi Anya, this was one of the first recipes I shared here on the blog and I think I forgot to add this detail to the post ?. I can’t remember exactly what size pan I used, but I think it was a 7 or 8-inch pan.

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