Desserts Recipes

Almond Butter Banana Fudge

Almond Butter Banana Fudge

Almond Butter Banana Fudge

Need a treat while you’re on your healthy eating kick? This is it!

While doing my elimination diet where I eliminated the 7 high inflammatory foods from my diet, I had to really start reading labels and looking for foods that I COULD eat. As I have said before, this really wasn’t too challenging because I could have meats, rice, potatoes, fruits & veggies, etc. What was a little tough was having to go without sweets and treats. Because I couldn’t have sugar and dairy, that really eliminated most goodies. I was determined to find a healthy alternative that I could have and feel good about; plus give my sweet tooth a fix.

Almond Butter Banana Fudge

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I came across this Almond Butter Banana Fudge recipe from Beyond the Peel, and had to give it a try. After all, it does look pretty yummy doesn’t it? This has got to be the healthiest fudge recipe you can make! Filled with Coconut oil and antioxidants, and all natural foods, I think I hit the jackpot for a treat I could feel good about. I will warn you that this fudge is fairly rich so you can’t eat a lot of it in one sitting. Probably a good thing anyway! It also needs to be refrigerated when not being eaten or it will melt.

Almond Butter Banana Fudge

Almond Butter Banana Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 6+
  • ½ cup coconut oil
  • ½ cup almond butter
  • ⅛ to ¼ cup of raw honey
  • ½ of a banana, mashed
  • 1 tsp vanilla extract
  1. Place all the ingredients in a small pot and heat. This will only take about 30 seconds for things to melt and combined.
  2. Blend with an emulsion blender or hand-mixer until mixture is smooth.
  3. Pour into a 3 x 5 mini loaf pan lined with parchment paper or pour into silicone molds. The parchment will aid in easy pan removal.
  4. Allow the mixture to cool in the freezer or fridge until it is solid.
  5. Slice into 1" squares and enjoy.
  6. Keep refrigerated when not eating.


About the author

Emily Buys


  • Hi Emily, Thanks for mentioning my recipe. It really does “fix” a sweet tooth. I keep mine in the freezer. Then I allow my piece to warm up a bit before eating. It takes maybe 3-5 minutes. Keeping it in the fridge works too, but I find it disappears a little too fast. hehehe

  • These look good and I am excited that I already have all the ingredients! I wonder if I could get my 18 month year old to eat these…

  • These look interesting, and tasty, and vegans could easily sub in agave syrup. But I can’t eat them as I can’t tolerate more than a small amount of sugar. Why are you making fudge if you’re not allowed sugar? Honey is most definitely a form of sugar!

  • Love the recipe idea! Going to try it soon! Can you use extra virgin olive oil or vegetable oil instead of coconut oil?

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