• Clara Blanchette

Choco-Banana Caramel fudge

Hello people!

Hope you're enjoying this last week before march break. So excited since i'm going to Rome!!! Stay tuned for news on instagram. Remember to spend time with your loved ones fully and to relax during this next week.

ok, so. Got to say, I brought this to school and everybody begged me to publish this recipe. (BTW, if you're out of the ones who tasted this recipe at school, comment below.) Imagine yourself a teacher even said to me: "Clara, never give this to me again. I'll just want more and more! Too good!!" So, I kinda' had to put this recipe out. Thank you for everyone who encouraged me to share it.

This recipe is by Paleo Gluten Free Eats, an amazing cook and photograph with an exceptional blog. However, I switched up a few ingredients such as the eggs to use bananas and applesauce. Therefore, if you have no problems with eggs, switch the egg-free ingredients for 2 eggs.

This recipe is Gluten, dairy, nut and egg free. What could you possibly ask for?

The caramel is an ideal final touch to it all. I have to admit, at first, I thought it would turn out as brownies, but i would say "fudge. is more appropriate. When it's out of the oven, it might look liquidy, but after putting it in the fridge overnight, it's exquisite. Also, picking in the batter is totally aloud in our kitchen, right? But only when they're for you. Or else...gross.

Prepare yourself for about 1h-1h30 of baking and oven-time. And, I think that's it. I gave all information. Let the ridiculously amazing baking begin!



- 1/2 cup chocolate chunks/chipits

- 1/2 cup dairy-free butter or palm shortening (or butter if not dairy free)

- 1 cups sugar ( 1 1/2 cup for less sugar)

- 3/4 cup gluten free flour

- 2 mashed bananas and a bit less than 1/4 cup applesauce

- dash of sea salt


- 1/2 cup sugar

- 1/4 cup coconut sugar

- 3 tbsp full fat canned coconut milk


- Preheat the oven to 350 F

- In a medium size saucepan, over medium-low heat, Stir and boil caramel ingredients for 2 minutes. Place in freezer in a plate with parchment paper.

- In a boiler, melt chocolate and butter over low heat.

- In stand mixer, combine flour, sugar, bananas, apple sauce and salt. Then transfer the melted chocolate and butter. When completely mixed, pour batter in 8x8 square baking dish with parchment paper.

- Cut the caramel into squares and sprinkle half on batter. Place in oven for 35 minutes.

- Cool for 10 minutes and place in fridge overnight.

- The next day, add the remaining caramel squares and enjoy.


- try to keep the fudge in the fridge most of the time to avoid to become sticky.

Bon appétit les amigos!

Clara Blanchette xoxo