Almond Joy Fudge (Paleo, gluten free, sugar free, low carb)

Almond Joy Fudge (Paleo, gluten free, sugar free, low carb)

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 119.2
  • Total Fat: 11.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.8 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 0.8 g

View full nutritional breakdown of Almond Joy Fudge (Paleo, gluten free, sugar free, low carb) calories by ingredient
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Number of Servings: 10

Ingredients

    4 tbsp coconut oil
    1/2 large mashed banana
    2 tbsp cocoa or carob powder
    half dropper stevia (opt)
    1/4 tsp vanilla
    --
    3 tbsp coconut butter
    1 tbsp coconut oil
    1 tbsp shredded or chipped coconut
    1/2 large mashed banana
    coconut extract (opt)
    half dropper stevia (opt)
    ---
    1 oz almonds

Directions

Base layer:
puree 4 tbsp coconut oil, 1/2 banana, 2 tbsp cocoa, stevia, and vanilla in food processor until smooth. Spread into pie pan or other dish, and place in freezer while you make the top layer.

For the top layer:
Puree coconut butter, coconut oil, coconut, banana, coconut flavor and stevia until smooth. Spread over the layer that was just in the freezer.

Press the almonds down into the top layer, then put back in the freezer for about 10 minutes to allow it to set and firm up a bit.

Cut into slices or squares and serve!

Serving Size: serves 8

Number of Servings: 10

Recipe submitted by SparkPeople user KRAVMAGAGIRL.

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Member Ratings For This Recipe

  • Loved it! I left out the stevia--and put in 1/2 tsp of coconut extract--next time I will add more extract and sprinkle the bottom layer with some shredded coconut before pouring in the chocolate layer. - 6/17/17

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  • I had to use a splash of pure maple syrup in this recipe due to an allergy to stevia. Came out really great, my 6 year old love them! - 7/15/16

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  • Strong banana flavor for the top layer. Next time I will add more coconut butter and less banana. However, those who ate them really liked them. - 10/10/15

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  • So yummy! - 5/13/13

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