Monday, June 21, 2010

Fudge-Dipped Frozen Banana Bites

Happy Summer Solstice to you! It sure is hot out there! And, I don't think it is only because I am pregnant. It is above-average hot all over the country today and forecasted for the rest of the week. There is relief in the AC, or in little pieces of frozen goodness. Like frozen fruit (berries, grapes and bananas) They are yummy just by themselves, but then to douse them in fudge, you gotta be kidding me. No, I'm not. And, it's gluten and dairy free. And could be considered vegan if you want to swap the honey for some agave nectar or even maple syrup could work. Yummy frozen bites that will keep you coming back for more...

Just look at that little candy-like frozen goodie...oh and don't think I can just indulge in one... maybe two, or three :)

They are a perfect combo of all the comforts you are asking for on a hot summer day. The fudge is so simple too. Just a few pure ingredients to make a gooey goodness that you could use warm on a coconut ice cream sundae, or to frost a cookie or even cake, or to dip some frozen fruit. I have used it for all of the above, and remembered this week to try this when I was looking for a treat. It is also nice because if you are like me, you have most of these ingredients on hand anyways, so if you are looking for a frugal pantry summer treat, this is it. Hopefully, you wouldn't have to run to the store, but if you do... get enough of these staples to have them around awhile.

Hot Fudge Recipe
1/2 cup of honey (or agave nectar or maple syrup) all work pretty much the same
1/2 cup of unrefined coconut oil
1/3 cup of cocoa powder (I use extra 70% dark cocoa powder)
1/3 cup of natural creamy peanut butter or Sunbutter

In a small saucepan, warm all of the above ingredients until warm and fully blended all together. This could take anywhere from 1-2 minutes...don't over cook it, you just want it to get warm to mix it well. If you start to over heat it, then it will be more liquidy and it will take a bit longer to freeze up with your banana chunks. Cut up 3-4 bananas and put them in the freezer while you are making the fudge to help start to get them cold enough. If you don't that is fine too. Then dip each banana chunk in the fudge and put on a parchment paper to cool and get cold in the freezer, or if you have small baking paper tins (what I used) that works too. The fudge will make enough for 3-4 bananas, but if you want to use other fruit or save some fudge for later, then pour the rest in a glass bowl and cover and refrigerate, you can also warm it a bit to get it to the glazy texture you may want or need it to be for an ice cream sundae. Freeze the banana bites for anywhere from 1 hour to days, they will last up to a week in the freezer ( or maybe longer, but I think you might eat them all before then :)
This is a great, easy way to have a simple summer treat. I hope you enjoy and let yourself really indulge in this fudge, because it's good for you! It really is! Enjoy, friends! Have a great summer day, and stay cool!


  1. Steph, in case no one's said it in a while, your blog is AMAZING. These look DELICIOUS!

    Do you take all your own photos?!

  2. Thanks Jim! :)

    I do take all of my own pics, but I do not have a cool camera like you... i have not reached that level of expertise yet :) maybe someday.

  3. These look delicious! I bookmarked the recipe... Thanks for sharing ;-)

  4. OMG! I think I've died and gone to coconut-peanut butter-hot fudge heaven! I am definitely making this and making a sundae with So Delicious coconut milk ice cream! THANK YOU!!!

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  6. I'd like to make these for a friend that is also allergic to coconut, is there a substitute for coconut oil? And can I use almond milk instead of coconut milk?
    Thank you so much for all of your wonderful recipes. I recently decided to have my family go gluten free and it is so nice to see there are so many options for us :)

  7. Health Nut- You can make this coconut-free by using hemp milk instead of coconut (or almond could work too); and then instead of the coconut oil, use Earth Balance "butter" that is also SOY-free. I know that will work, but you could also try using any other baking oil for the crust. Let me know if it turns out and if you like it! Much love xoxo