- 3 large, very ripe bananas (the spottier, the better)
- ¾ cup melted coconut oil (use a hot-water bath to melt oil from solid to liquid)
- ½ cup cacao powder
In a food processor; combine all the ingredients and process until smooth. Line an 8-inch square baking dish with parchment paper Transfer the batter to the prepared dish and freeze it for 2 to 3 hours. Remove the fudge from the freezer; let it thaw for 10 minutes, then cut and enjoy.
About this recipe
Courtesy of Brandy Hofstetter of Pulp Café, Frenchtown