Banana and Chocolate go together like Big Pun and Jennifer Lopez. If that song doesn’t get you feelin’ so good, then perhaps this Raw Chocolate Banana Fudge will. And if neither does, then there’s something seriously wrong with you. Just kidding. I swear 😉
Banana Fudge is definitely Freesh
Normally I prefer to make fudge in the freezer. From a culinary standpoint, I feel less restricted when I make a freezer fudge as it doesn’t require a setting agent like coconut oil or cacao butter. In the fridge, this isn’t the case. Fridge fudge is preferable because enzymes and nutrients can die in the freezer.
This recipe has a unique setting agent in Pili Nut Butter. It’s heavenly. Matt Monarch of the Raw Food World loves it so much he uses it instead of chocolate. You can buy it from his site – Raw Pili Nut Butter from The Raw Food World.
If you don’t want to use pili nut butter, my suggestion is to replace that ½ cup of bulk with ¼ cup cacao butter and ¼ cup of your nut butter of choice. And then I would replace 2 tbsp of cacao powder with 2 more tbsp of coconut oil.
But for realz, get the Pili Nut Butter, and you won’t regret it! It really makes this Banana Fudge Recipe unique and special.[amd-zlrecipe-recipe:36]