Banana nut butter fudge

Author: Yvonne Walus - Recipe writer

Photographer: Melanie Jenkins

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This dairy free banana nut butter fudge is gluten free, high in protein and a great recipe to get the kids in the kitchen, make a batch and divide it between pretty bags, it’s great for gifts. ”

Serves: 8

Time to make: 10 mins , plus 2 hrs freezing

Hands-on time: 10 mins

Ingredients

More weights & measures

1 large banana
½ cup chia seed peanut butter (we used Mother Earth)
1 tablespoon olive oil
1 teaspoon vanilla essence

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Instructions

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.

Variations

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.

HFG tip

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.

Nutrition Info (per serve)

Calories 154cal

Kilojoules 640kJ

Protein 6g

Total fat 11g

–Saturated fat 1g

Carbohydrates 5g

–Sugars 3g

Dietary fibre 4g

Sodium 40mg

Calcium 10mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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