Sugar-Free Plantain Fudge

October 14, 2017
Saturday afternoon calls for a quick n' easy sweet snack when old friends drop over to connect and catch up ❤️
.
This one is nut/gluten/dairy/processed sugar FREE because: YUM + one of my beautiful buddies is recovering from a nasty bout of leaky gut that caused terrible problems in her tummy 
.
She told me she's wary of any food she eats these days, except for anything I create - for a professional health-supportive chef like me, was the ULTIMATE compliment 
.
Here's what I whipped up today that went down very well... From my heart to yours, enjoy every bite 
.
You need:
.
✨1 ripe banana or overripe plantain
.
✨1/4 cup unhulled tahini - hulled works too
.
✨1/4 cup virgin coconut oil
.
✨1 tbsp maple or date syrup
.
✨OPTIONAL: 1 tbsp your fav superfood or protein powder (I used a mix of @superfeast 'JING' and 'Reishi' because my friend's immunity needs intense support).
.
Blend until thoroughly combined.
.
Pour into a lined baking tray or silicon chocolate molds and freeze for up to 1 hour to set properly.
.
Remove and thaw for a few minutes before eating and enjoying.
.
Store in an air-tight container in the fridge for up to 2 weeks (if they last that long!)

Saturday afternoon calls for a quick n’ easy sweet snack when old friends drop over to connect and catch up. This one is nut/gluten/dairy/processed sugar-FREE because: YUM + one of my beautiful buddies is recovering from a nasty bout of leaky gut that caused terrible problems in her tummy. She told me she’s wary of any food she eats these days, except for anything I create – for a professional health-supportive chef like me, was the ULTIMATE compliment.

Here’s what I whipped up today that went down very well… From my heart to yours, enjoy every bite!


You need:

  • 1 ripe banana or overripe plantain
  • 1/4 cup unhulled tahini – hulled works too
  • 1/4 cup virgin coconut oil
  • 1 tbsp maple or date syrup
  • OPTIONAL: 1 tbsp your fav superfood or protein powder (I used a mix of @superfeast ‘JING’ and ‘Reishi’ because my friend’s immunity needs intense support).

You do:

  1. Blend until thoroughly combined.
  2. Pour into a lined baking tray or silicon chocolate molds and freeze for up to 1 hour to set properly.
  3. Remove and thaw for a few minutes before eating and enjoying.
  4. Store in an air-tight container in the fridge for up to 2 weeks (if they last that long!)

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