Chocolate is everywhere this week!  Sweet treats and lots of sugar.  I have a wonderful sweet chocolate treat that is Gluten, Dairy, and Sugar Free!  They taste amazing!

Since we are dairy free in our house right now (and still gluten and sugar free for the sake of my son’s food sensitivities and eczema) I am always on the look out for fun new special treats for my boys.  The other day my oldest told me “you always make special treats for us mom!”  Sometimes with boys you never know if they are paying attention or care so that was unexpected validation for me!

I had found this idea for chocolate covered bananas on Pinterest of course, but decided to make it healthier.  Every time I make these chocolate covered bananas they are a hit!  Then at Christmas my husband brought home some fancy chocolate covered strawberries from a client he works with.  I decided I am a chocolate snob because they weren’t really that good.  If I am going indulge I want it to be worth it!  But it got me thinking I could use the same recipe I use for the chocolate covered bananas with strawberries…oh I should try that for Valentine’s Day so here you go.

I am re-using the recipe and method I posted here.  The original recipe calls for peanut butter which I think would work great with the bananas however I am not sure how that would taste with the strawberries.  The almond butter in this has a more neutral flavor.

Chocolate Almond Butter Fudge (the coating)

1/2 cup coconut oil

1/2 Cup Cocoa Powder – unsweetened ( Trader Joes)

1/2 Cup Almond Butter (I get mine at Costco)

1/4 Cup Maple Syrup (or liquid sweetener of your choice)

1/2 tsp Vanilla Extract

Bananas

Strawberries – I used frozen because that is what I had on hand but fresh would be amazing too.

Method

1. Warm the coconut oil on low until just melted.

2. Stir in Almond or Peanut Butter until smooth.

3. Add the rest of the ingredients… cocoa powder and maple syrup, and vanilla.  Stir until smooth and well combined and turn off heat.

4. Line a baking pan with wax or parchment paper.

5. Slice Bananas (1-2 inches thick) and drop into the chocolate.

6. Using a fork coat the bananas, dig them out, and place on parchment paper.

If you are using strawberries dunk the ends in the fudge and place on the parchment paper.

7. Place coated bananas in freezer.  Strawberries can go into the fridge (or freezer if you used frozen strawberries).

It will take about 4 hours to really freeze the bananas but I can’t ever wait that long!  And then there are those that never make it to the parchment paper…oops.

Tips:  I have found because I use natural almond butter sometimes the fudge is thicker than other times.  So if you want thicker fudge (more of a chocolate coating) then you add a bit more almond butter.  If you want it thinner once you have made it you can add a bit more coconut oil or maple syrup.

Personally I like the sauce thicker so you get more chocolate on the fruit.  If I have extra sauce I go back and add more to the top of bananas.  If you have more sauce leftover simply store it in the fridge and enjoy.