banana almond fudge
Banana almond layer
1 cup + 2 tbsp unsalted almonds
1/3 cup raw unsalted almond butter
1 medium banana
6 medjool dates
1 tsp cinnamon
1 tsp vanilla
3/4 cup unsweetened cocoa powder
1 cup medjool dates (we used 13)
Sea salt, for topping
Start by making your banana almond layer. In a food processor or high speed blender, blend the almonds into a coarse flour. Add all other ingredients and blend until a sticky dough forms. Chill while you make the chocolate layer.
To make the chocolate layer, combine the cocoa powder and dates in your clean food processor or blender. This dough will be dense and have an almost clay-like texture. We used the dry container of our Vitamix to make this; lower powered blenders may not work.
Line a loaf pan with parchment paper and cover the bottom of the pan with your chocolate dough. Next add the banana almond dough evenly on top. Place your fudge in the fridge for 2 hours to set.
Sprinkle with salt, cut into squares and serve.