Frozen Peanut Butter, Chocolate & Banana Fudge Bites

I want to start off by saying that these heavenly fudge bites are peanut-free, nut-free, soy-free, dairy-free, egg-free, grain-free, gluten-free and refined sugar-free. 

They are made in single, individual bite size squares and are perfect for a quick, small, healthy snack.

They are made with no peanuts, but have that peanut buttery flavor from the sunflower seed butter. This incredible peanut butter taste that we all love and miss, is then combined with bananas and dark chocolate to create a rich, smooth and fudgy consistency. Their texture and flavor is equal to any store bought processed fudge, yet they do not come with all the guilt. They are not overly sweet, but you can enhance the sweetness to your liking by adjusting the amount of sweetener added.

These frozen fudge treats are best served straight from the freezer so they retain their firm, creamy consistency with every bite.

Enjoy and please leave your comments below.


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Frozen Peanut Butter, Chocolate & Banana Fudge Bites (paleo, gluten, grain, nut & peanut free)
  • 1½ ounces 100% unsweetened baking chocolate, chopped
  • 1 cup bananas
  • 1 tablespoon raw cacao powder
  • 4 tablespoons sunflower seed butter (a.k.a sunbutter)
  • 1 tablespoon raw honey (optional)
  • 3 tablespoons coconut milk, full fat
  • ½ teaspoon vanilla extract
  • pinch of salt
  1. melt the chocolate slowly in a bowl over simmering water (double boiler)
  2. meanwhile, add the bananas, cacao powder, sunbutter, honey, coconut milk, vanilla and salt to a food processor and process until creamy and smooth
  3. when the chocolate is completely melted, remove from heat and add to the banana mixture
  4. stir until everything is well combined
  5. fill your silicon brownie mold. Alternatively, you can line a pan with parchment paper and pour the fudge mixture evenly on the pan, then after frozen cut into squares.
  6. cover and freeze until set, approximately 3-4 hours
  7. drizzle top with melted dark chocolate

Recipe yields approximately 16 fudge bites. Keep frozen in an airtight container.


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Posted in: bars / brownies / fudge, Desserts
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  1. D @ The Kosher Cave Girl November 5, 2013 at 12:28 pm Reply

    Yum. These look so delicious. I bought a jar of sunbutter for the first time today (jars of nut butter get me into major trouble), and I’ll definitely have to try this recipe after my 21DSD. Thank you for sharing!

  2. huntfortheverybest November 7, 2013 at 2:30 pm Reply

    they sound like healthy snacks!

  3. Michelle November 9, 2013 at 4:15 pm Reply

    This sounds yummy, but I wonder if you could suggest a substitute for the coconut milk? I’m allergic to coconut. Any alternative would be greatly appreciated!

    • adriana November 9, 2013 at 4:30 pm Reply

      Michelle, can you have dairy? Organic heavy cream would be a great substitute here.

  4. Tammie December 2, 2013 at 6:37 pm Reply

    I can’t have dairy,so can I use enjoy life chocolate chips?

    • adriana December 3, 2013 at 8:43 am Reply

      Tammie, you can use enjoy life, but if you do you might want to emit the honey. I have to double check on this, but I believe Baker’s unsweetened chocolate is dairy free.

  5. Vicki February 6, 2014 at 3:02 am Reply

    Wowzers! These look fantastic! I am always on the look out for ‘healthy’ treats to give the kids that are free from gluten and dairy at a miminum…since my daughter is a coeliac and has an allergy to dairy! Great site. Glad I found you (by Google Plus by the way!). Vicki

    • adriana February 6, 2014 at 5:20 pm Reply

      🙂 Thank you Vicki!

  6. Tanya K February 26, 2014 at 12:32 pm Reply

    These look amazing! Do you think I can sub almond butter for the sun butter?

    • adriana February 26, 2014 at 6:51 pm Reply

      yes, almond butter will also work great.

      • Tanya K February 26, 2014 at 7:30 pm Reply

        Great! We used square silicon ice cube molds that I assume must be taller than the brownie molds because we only filled them half way and a double recipe only got us 18. Just put these in the freezer, fingers crossed — can’t wait to taste them!

        • adriana February 26, 2014 at 7:47 pm Reply

          Let me know how you like them and share a picture here.

  7. lynl April 3, 2014 at 7:02 am Reply

    When you say ‘1 cup bananas’, does that mean cut up or mashed? That will yield very different results. Thanks!

    • adriana April 3, 2014 at 8:44 am Reply

      Lynl, for this recipe I broke down the bananas into small pieces by hand and filled 1 cup.

  8. NORMA ABREU April 10, 2015 at 9:42 pm Reply

    Hei! I loooooove your reciepies. have made many of these. But please what that means :

    1 1/2 ounces in grams????????????????????????????
    Please light me heehehe

    • adriana April 13, 2015 at 8:35 pm Reply

      Norma, 1 1/2 ounces of chocolate is about 45 grams.

  9. Lesley September 25, 2015 at 10:25 am Reply

    Hi there! I made these for the first time and increased the recipe by 50% to make a full tray of them. Froze them for 24 hours. When I went to turn them out, they were sticking to the silicone tray and melting very quickly. I ended up stuffing them all in a tub and put back in freezer. It is the consistency of a soft serve ice cream. Don’t get me wrong, it tastes AMAZING, but wondered if you could give me any tips on getting the bites that you have pictured. What kind of consistency should the mixture be when freezing?

    • adriana September 26, 2015 at 9:47 am Reply

      Hi Lesley, these have a fudgy consistency but will melt with time at room temperature. One thing I can think of that may have caused yours to melt quickly is maybe the sunflower seed butter. Did you stir the content in the jar before measuring? It’s always necessary to stir the content in any jar of nut or seed butter so that the oils that rise to the to are mixed with everything.

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