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    Home | Recipes | All Desserts

    Chocolate Banana Fudge Pie

    By Adriana Harlan | 7 Comments | Published: May 31, 2013 · Modified: Dec 15, 2020

    Recipe Reviews
    5 from 2 reviews

    This is one of my favorite recipes! I love the combination of chocolate and banana and the smooth and creamy texture of this dreamy Fudge Pie. I used a mini cheesecake pan for these because I think they come out super cute and it is a great way to entertain guests with individual servings.

    This Chocolate Banana Fudge Pie recipe is paleo, gluten free, grain free, refined sugar free and if you want to make it dairy free, substitute the greek yogurt with the coconut cream that forms in a can of full fat coconut milk when left in the fridge overnight with the lid open. Enjoy!

    mini chocolate banana fudge pies sitting on colorful serving dishes with small slice of banana on top of each

    I got inspired to make this recipe from my Chocolate Banana Fudge Bars recipe.

    piece of paleo fudge topped with shredded coconut with bite taken out of fudge
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    Chocolate Banana Fudge Pie

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    5 from 2 reviews
    Recipe by Adriana Harlan
    Servings :6
    Prep :1 d 25 mins
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    Ingredients

    Crust:

    • ⅓ cup almonds
    • ⅓ cup pecans
    • 5 large medjool dates, about ½ cup
    • 3 tablespoons raw cacao powder

    Chocolate Banana Fudge Filling:

    • ½ cup almond butter
    • ½ cup banana
    • ½ cup plain greek yogurt
    • ¼ cup raw cacao powder
    • 1 tablespoon coconut oil, melted
    • 2 tablespoons raw honey
    • 1 teaspoon vanilla extract

    Chocolate Fudge Topping:

    • view recipe here
    • sliced bananas
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust:

    • Remove pit from dates and process in a food processor until creamy.
    • Add the almonds, pecans and cacao powder and process until all is combined.
    • Spoon 1 tablespoon of mixture into each individual cavity of the cheesecake pan and press down to form a flat crust.

    Chocolate Banana Fudge Filling:

    • Combine all ingredients in a food processor and mix until combined.
    • Pour mixture on top of the crust and freeze overnight.
    • Top each pie with approximately 1 teaspoon of the Chocolate Fudge Topping and a slice of fresh banana before serving.

    Notes

    Recipe makes 6 individual mini Chocolate Banana Fudge pies. Store in the freezer.

    Nutrition per serving

    Calories: 345.1kcalProtein: 10gFat: 22.8gSaturated Fat: 4gSugar: 22.8gFiber: 7.3gCarbohydrates: 34.2gNet Carbs: 26.9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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