Description
These oatmeal fudge bars combine together the delicious internet healthy dessert ingredients - bananas, chocolate, peanut butter, and oats. They can be totally added sugar free if you use sugar free chocolate chips, but here I've decided to make a homemade honey sweetened chocolate for the fudge filling instead. The bottom crust and crumble topping have a delicious banana peanut butter flavor, and the fudge is rich, chocolatey, and full of delicious peanut buttery goodness.
Time
Prep Time:
20 minutes
Rest Time:
2 hours
Total Time:
2 hours
20 minutes
Cost
Total Cost:
Cost per Serving:
$0.31
Ingredients
Serving(s)
Base
- 2 medium Banana, overripe
- 1 tbsp Honey
- 1 tsp Vanilla extract
- 1/2 cup Powdered peanut butter
- 2 1/2 cup Rolled oats
Fudge
- 1/2 cup Natural peanut butter
- 1/4 cup Extra virgin coconut oil
- 1/2 cup + 2 tbsp Cocoa powder
- 3 tbsp Honey
Instructions
Cook Mode Off: Prevents screen dimming
- In a bowl, combine together the crust/crumble ingredients - mashed banana, honey, vanilla, powdered peanut butter, and rolled oats. Mix until well combined.
- In another bowl, add the peanut butter, melted coconut oil, cocoa powder, and honey. Mix with a silicone spatula to make the fudge.
- In a lined 9" square baking pan, spread 2/3 of the oat mixture (~325 g). Lightly wet your hands to prevent sticking, and flatten to an even thickness.
- Pour the chocolate peanut butter fudge over the oat layer, and spread evenly.
- Crumble the rest of the oat mixture on top, lightly pressing it into the fudge.
- Refrigerate for at least 2 hours to set before slicing and serving.
Notes
- To make the crust/crumble nut free, use 1/4 cup (30 g) of coconut flour in place of the powdered peanut butter.
- To make the fudge nut free, use 1/2 cup (128 g) of sunflower seed butter, tahini, or my homemade Pea Butter in place of the peanut butter.
- For the fudge, you could also use 1 cup (170 g) of melted chocolate chips in place of the coconut oil, cocoa powder, and honey.
- To make this recipe sugar free, replace the honey in the crust with 1 tsp (5 g) of liquid monk fruit, and replace the honey in the fudge with 1 tsp (2.8 g) of pure granulated monk fruit.
Alternatively, just omit any sweetener in the crust, and opt for 1 cup (170 g) of melted sugar free chocolate chips in the fudge in place of the coconut oil, cocoa powder, and honey. - Since we're already using powdered peanut butter in the base, you could replace the peanut butter with Reconstituted Peanut Butter.
Swap out the 1/2 cup (128 g) of peanut butter in the fudge with 3/4 cup (72 g) of powdered peanut butter and an additional 1/4 cup (56 g) coconut oil This means the fudge gets a total of 1/2 cup (112 g) of coconut oil. - For a sugar free, lower calorie, and lower fat version, omit the honey in the crust/crumble, and replace the fudge (peanut butter, coconut oil, cocoa powder, and honey) with 6 servings of my homemade Single Serving Quick Nutella.