Almond Banana Berry Fudge

{ This recipe is refined sugar free, gluten-free and vegan }

Essentially, this is a recipe of two fudges layered on top of the other for a more impressive look. Do one batch omitting the berries, then do another batch with the berries.


1/2 cup extra virgin coconut oil

1/2 cup almond butter*

1/8 cup honey

1/2 banana (1 misiluki)

1tsp vanilla extract

(Do a separate batch with 1/2 cup of berries and set aside. If using frozen berries, defrost before adding to the mixture or else the coconut oil will solidify)


  • Place all the ingredients into a food processor and blend until smooth
  • Pour the mixture into a lined shallow baking dish or moulds
  • Place it in the freezer for 5 minutes
  • Remove from the freezer and pour the berry mixture over the top
  • Place it back in the freezer for 30minutes
  • Remove from the freezer and cut into small serving portions
  • Consume within minutes of removing from freezer (especially if you live in tropical climates)

*Almond butter – this is a butter that is made simply from placing almonds in the food processor for 20-30minutes. It is a lengthy process so if you have ground almonds, use that in place of the almond butter.

Caroline’s Note: This fudge is quite rich so try not to eat too many. It is a great way to get your daily coconut oil servings.

Where to get your ingredients from in Samoa:

  • Almonds: Ground – Lynn’s Supermarket, Sliced or Blanched – Lucky Foodtown or R&J MacKenzies
  • Frozen Berries – Farmer Joe’s, Lucky Foodtown, Mynas
  • Extra Virgin Coconut Oil – Women in Business
  • Local Honey – Most local supermarkets and Women in Business

Banana FudgeIMG_20140522_211406

Picture 1: Almond Banana Fudge | Picture 2: Second treat from the left is the Almond Banana Berry Fudge

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