Hi, Dear Friend!
Are you ready to go ALL-THE-WAY-HEALTHY with me again? 🙂
- Sugar-Free (and free of any other kind of a processed SWEETENER such as honey, syrups, artificial sweeteners, etc.)!
- It’s High-Protein
- It’s Low-Fat (…and consequently LOW-CALORIE!)
- It’s also Gluten-Free
- AND it’s also ALL-NATURAL!
…Because a Fudge should taste like Fudge. Not like… um… cardboard, right?
OK, I’ll tell you all about it! 🙂
What makes my Fudge sweet without any added sugars?
The DATES! Yes, the dates come to the rescue to once again provide the natural sweetness, silky-soft texture and caramel-like taste to my indulgent dessert!
Also to make sure that my Fudge comes out extra-sweet without me using any sugars I used the baby bananas to make it! The little baby bananas aren’t only MUCH sweeter than the regular bananas. They are also denser and more flavorful. And although you can probably also use the regular bananas to make this fudge (just sub 3 little baby bananas for 1 regular medium-size banana), it just won’t be THAT super-sweet and super-flavorful!
What makes my Vegan (and consequently egg-free) Fudge to be high-protein without me adding any protein powders to it (because I’d rather go with the whole foods instead)?
It’s my favorite Garbanzo Bean Flour! Yes, the one and only garbanzo bean flour, aka besan flour, aka gram flour, aka chickpea flour! And remember my “Eureka!” moment when I’ve discovered the world of Indian Sweets and fell in love with it (You can read all about it in this Banana-Pistachio Cake Bites recipe post)?
But to quickly remind you what I loved about the Indian sweets so much… Most Indian desserts are made with the ROASTED garbanzo bean flour. And when you roast the flour it develops a very nice, nutty flavor and a pleasant roasted aroma! Because an idea of adding plain, “raw” flour to my no-bake sweets never made me very excited, adding the roasted flour have become that great solution to the no-bake treat-making problem for me!
But why is my Fudge high in protein? Well, it’s because the garbanzo bean flour is a pure, all-natural, plant-based protein (it’s basically ground chickpeas)! Only it kind of tastes like gram crackers… So what’s not to like? 🙂
And finally why is my Fudge low-fat?
Well, it’s also pretty simple: since the bananas and the dates create such a sticky-silky texture, the fudge tastes full of flavor without me having to add much fat to it! I only call it low-fat because the roasted in one tbsp. of coconut oil garbanzo bean flour and the cocoa powder have a little bit of fat in them. I also added 2 oz of unsweetened melted chocolate (to stay true to the “sugar-free” claim) which added another tiny amount of fat as it dissolved in the otherwise low-calorie dough…Actually, you can make this fudge without the melted chocolate. And it’ll still be super-fudgy and gooey! (I’ve tasted it before adding the melted chocolate and LOVED IT!). It just won’t hold its shape as well. The melted chocolate mixed in the fudge dough solidifies it as the fudge cools down in the fridge. And, of course, it adds to its fudgy-gooey-chocolaty texture!
- 6 baby bananas
- 1 cup garbanzo bean flour
- 1 tbsp coconut oil
- 1/2 cup dates
- 1/4 cup almond or light coconut milk
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 2 oz unsweetened dark chocolate
- Pour approximately one cup of hot water over the dates and let them soak overnight.
- Heat the oil in a pan. Add the garbanzo bean flour and roast it over a medium heat, constantly stirring, for about 5-7 minutes until it's fragrant.
- Take the roasted flour out of the pan and set aside. In the same pan bring the peeled and cut up baby bananas and the coconut milk to a boil and cook for about 5 minutes until the bananas become soft. Let the bananas cool down.
- Put the bananas and the pre-soaked dates in a blender and blend until everything is super-smooth.
- Add the bean flour, cocoa powder, salt and vanilla extract to the banana and date mixture and stir until everything is incorporated.
- Melt the chocolate and stir it into the fudge.
- Scoop the fudge into a squire container, press it down and let it cool in the fridge.
- Cut the fudge into 24 little pieces and enjoy!
One last remark: you can easily freeze this fudge to enjoy it whenever you’ll be craving a fudgy treat! 🙂