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.
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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