This fudge is creamy and rich. It only needs 2 ingredients and doesn’t require any dairy, butter or oil. The fudge takes only a few minutes to prepare and is easy to customize.
Pieces of fudge on a white plate

This fudge has a rich, creamy texture and is made with healthier ingredients. It stores well for whenever you need a quick snack or dessert.

Ingredients

  • Dark chocolate
  • Bananas

Dark chocolate: This fudge uses dark chocolate chips as its base. I used 63% dairy-free dark chocolate chips. You can use a lower percentage cocoa but your fudge may be softer. If you need the fudge to be dairy-free, make sure to use dairy-free chocolate chips.

Bananas: Bananas are pureed until smooth and then added to the dark chocolate to create a creamy fudge. Make sure to blend the bananas until smooth in a small blender. This will help the fudge have a smooth consistency.

How to Make Fudge

  • The bananas are blended until smooth. The chocolate is melted until smooth. Add the banana puree to the melted chocolate and mix until you have a uniform batter.
  • Transfer the batter to your prepared loaf pan. Place into the fridge until firm.
  • Cut the fudge into small squares with a large sharp knife.

A piece of fudge with a bite taken from it

Expert Tips

  • You can add mix-ins to your fudge such as chopped nuts.
  • This recipe works best with very ripe bananas which will add more sweetness.

A stack of three pieces of fudge

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5 from 3 votes

2 Ingredient Fudge

This easy fudge is just 2 ingredients and doesn't require dairy, butter or oil. The fudge is easy to prepare and you don't need a candy thermometer or a mixer.
Servings: 21 pieces
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients

  • 1 1/2 cups (253g) dark chocolate chips, 63% cocoa
  • 1/2 cup (107g) banana puree, see note

Instructions
 

  • Line a 7 x 3 inch or an 8 x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
  • Add chocolate chips to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth.
  • Add the banana puree to the melted chocolate. Make sure your puree is room temperature. If it is too cold, it will cause the chocolate to seize. Stir the banana puree in with a spatula or whisk until it is fully incorporated and no banana streaks remain.
  • Transfer the fudge into your lined baking loaf pan. Use a spatula to smooth and even the surface. You can also use an offset spatula to make swirls or other patterns on the surface if desired.
  • Place the fudge into the fridge until firm (around 2 hours). Cut fudge into approximate 1 inch squares with a large sharp knife. Uneaten fudge should be stored in an airtight container in the fridge or freezer.

Notes

  • Banana note: You will need approximately 2 large bananas to yield 1/2 cup of puree (with a little leftover). You do want to make sure to measure the puree and not just use 2 full bananas because adding too much puree will make the fudge too soft. I recommend using a small blender to blend the bananas until smooth. If you don't have a small blender, you can use a regular sized blender but you may need to add more bananas to get it to blend. It may also work with a small food processor.
  • Chocolate note: If you need the fudge to be dairy-free, make sure to use dairy-free chocolate. You also want to use dark chocolate with around 63% cocoa. If the chocolate has less cocoa, the fudge will be more soft. I used Guittard 63% chocolate chips.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • The fudge will be thicker if you use a 7 x 3 inch loaf pan. If you use an 8 x 4 inch pan, your fudge will be thinner. If you want thicker fudge and you only have an 8 x 4 inch pan or bigger, the fudge batter is thick enough that you can just spread it only about 7 x 3 inches and don't fully spread across the bottom of the pan.
Serving: 1piece, Calories: 69kcal, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Sodium: 0.1mg, Fiber: 3g, Sugar: 5g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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