Banana nut butter fudge
- 1 large banana
- ½ cup chia seed peanut butter (we used Mother Earth)
- 1 tablespoon olive oil
- 1 teaspoon vanilla essence
1 In a food processor, blend all ingredients until well combined.
2 Line a small rectangular plastic dish with baking paper. Transfer fudge mixture into dish and spread evenly.
3 Place in the freezer for at least 2 hours. To serve, remove and cut into eight pieces.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 1g
Dietary fibre 4g
Sprinkle the fudge with desiccated coconut before freezing, if you like.
Decorate each piece of fudge with an almond or a peanut before freezing.
Any 100 per cent nut butter will work, such as macadamia, cashew or almond.
Don’t use a strong-tasting olive oil as this will affect the flavour.
Store for up to two weeks in an airtight container in the freezer.
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