In my house, bananas used to be a forgotten fruit. I was never crazy about them – I always preferred to slice open an orange or bite into an apple. But since I’ve started avoiding dairy regularly, I’ve quickly discovered that banana is the creamiest, loveliest addition to any number of delicious vegan desserts.
Since this discovery, bananas have been turned into everything from chocolate covered ice pops to pudding to frozen bites of heaven. And since they are healthy and incredibly filling, one banana treat leaves my hunger, my sweet tooth and my conscience all equally satisfied.
This weekend I decided to try Chocolate Covered Katie’s recipe for “good girl” vegan fudge {yes I am obsessed with her blog!!}. The recipe allows for any kind of custimization you can come up with, so I chose to make Maple Nut Fudge {my very favorite}.
I simply added sugar-free ‘maple syrup’, a dash of vanilla, a few drops of butter-flavoring and some crushed pecans to Katie’s recipe, and they turned out fabulously! My family and neighbors loved them, and they are of course long gone now.
Oh dear – I suppose it’s time to make a new batch!
xxxx
I’ve recently fallen in love with maple after thinking I hated it for year! Can’t wait to try this
What an interesting recipe! Is the banana flavor subtle or strong? Pictures are gorgeous!
Hi there,I made your fudge this weekend, using conocut oil and conocut milk. I made it in cupcake papers, as I was going to (yes, going to) provide them for a charity bake sale. Coconut oil might not have been the best choice, as it didn’t connect with the other ingredients as well as I would have liked, and some of it seeped through the papers (this wouldn’t work even this well in a pan). But I double papered them, and tried one. HOLY! This was the best fudge that my partner or I had ever eaten. It tasted a lot like those Icy Square chocolates. I am NOT making this again until the night before the charity bake sale, because I know that I’d eat it all again. Thank you for this recipe!
Hi there,I made your fudge this weekend, using conocut oil and conocut milk. I made it in cupcake papers, as I was going to (yes, going to) provide them for a charity bake sale. Coconut oil might not have been the best choice, as it didn’t connect with the other ingredients as well as I would have liked, and some of it seeped through the papers (this wouldn’t work even this well in a pan). But I double papered them, and tried one. HOLY! This was the best fudge that my partner or I had ever eaten. It tasted a lot like those Icy Square chocolates. I am NOT making this again until the night before the charity bake sale, because I know that I’d eat it all again. Thank you for this recipe!