Nice little thing to keep in the freezer.
Use medium ripe bananas for this recipe. Unripe bananas have no flavour and if they’re turning brown they’ll go to mush.
Raw chocolate covered peanut butter banana bites
100g coconut oil
80g raw cacao powder
3-4 tbsp. maple syrup (to taste)
Pinch of salt
2 medium ripe bananas
Smooth natural peanut butter (I love Pip and Nut)
Slice the bananas reasonably thickly and lie them on a baking tray lined with parchment paper (make sure they’re not touching each other). Put them in the freezer for about 30-40 minutes. I find it easier to spread the peanut butter on them when they are partly frozen and have hardened up but you could try going straight onto the next step if you’re pushed for time.
Take them out when they are nearly frozen and put a nice blob of peanut butter on half of the slices. Top them with the remaining slices to make little sandwiches. Put these back into the freezer for about an hour or until fully frozen.
To make the chocolate, melt the coconut oil in a pan on a low heat until fully melted. Once melted, REMOVE from the heat before adding any other ingredients. If you don’t do this your chocolate will turn a really horrible texture and will be too thick to dip.
After taking it off the heat, sift in the cacao and whisk until fully combined. Then add the maple syrup and salt and whisk again.
Now you have to work quickly. Take the frozen bananas out of the freezer and, one by one, dip them in the chocolate mixture, using a spoon to roll them around so that they are fully coated in chocolate.
The chocolate tends to set quickly in the frozen bananas but it’s best to put them back on the lined baking tray and put them back in the freezer until fully frozen.
Store them in the freezer.
You can eat them frozen but I like to transfer them to the fridge about half an hour before eating to let the inside melt a bit.