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#TashaTests 2 delicious (and healthy) fudge recipes

We all love fudge but it can sometimes be too sweet and it’s definitely not very healthy for us. So I looked through some recipes in magazines and I found two healthier options in the magazine Rooi Rose for you to try.

Coconut & Strawberries Fudge: serves 6strawberries

Coconut butter and oil contains saturated fats; these fats can boost fat burning and provide your body with energy.


120g fresh strawberries (cut off the stems)

250ml coconut butter

60ml coconut oil

15ml honey


Place baking paper in a 20cm x 30cm oven-proof dish.

Blend the strawberries until smooth in a blender or with a hand blender.

Place the coconut butter, oil and honey in a small pot on low heat to melt together.

Pour the coconut mixture in your oven-proof dish and then take your strawberry mixture and pour it over the coconut mixture, take the back of a spoon and mix the strawberry mixture in with the coconut mixture.

Place in the fridge until it has set properly and then cut into blocks.

Keep the fudge in the fridge.

Banana & Dates Fudge: serves 10banana

The reason this recipe is good for you is because it doesn’t have any extra added sugar because the natural sugar from the dates and the bananas are more than enough to make this a nice sweet treat for the whole family.



200g almonds (lightly roasted)

4 dates (seedless and finely chopped)

45ml cocoa powder

2,5ml salt

60ml coconut oil


250ml almond butter

80ml coconut oil (melted)

1 banana ( peeled and mashed)

4 dates ( seedless)



Place baking paper in a deep baking dish of about 15cm x 20cm.

Place the almonds in a plastic bag and then crush with a rolling pin or place in a blender and blend, then mix the dates, cocoa powder, salt and the coconut oil with the almonds

Place the mixture in your dish and spread evenly with the bottom of a glass and set aside.

Mix the almond butter, coconut oil, banana, dates and salt in a blender, pour the mixture over the base and place in the freezer for about 30 minutes or until set.

Cut into blocks and serve.

You can serve these recipes at birthday parties or even as a snack in your child’s lunchbox.

Words: Natassha Burrell


Mariette Steynberg is a qualified economist with a post-graduate diploma in financial planning. She has enjoyed working on holistic financial plans for clients in various stages of life, as well as a development economist assessing the socioeconomic impacts of new developments. When she is not working, Mariette enjoys parenting her quirky, delightful toddler girl. Cloth diapering, Eskimo kisses and the importance of reading to your child are all causes close to her heart. Mariette is passionate about financial education and hopes to use the experience she has gained to share knowledge with HomeTimes’ readership. Her goal is to provide information that is implementable by everyone.

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