Wow! This recipe looks so good and quite healthy too! I haven’t made it yet but plan to pick up some organic dark chocolate next time I’m at the supermarket.
Frozen Banana Truffles
makes about 16 pieces, depending on size
2 ripe bananas
3 oz. dark chocolate bar
Optional Peanut Butter Topping:
2 Tablespoons natural creamy peanut butter (or almond butter instead!)
1 teaspoon coconut oil, melted
pinch of sea salt
stevia, to taste
Slice the bananas into 1/2? disks, then arrange them into a single layer on a dish, lined with parchment paper. Place in the freezer to chill, while you melt your dark chocolate.
To melt the chocolate, simply break the bar into chunks, transfer to an oven-safe bowl, and place the bowl in an oven heated to 350F for about 10 minutes. Check it after 5 minutes, to avoid burning, and stir well! (And of course, you can use a microwave if you prefer.)
Remove the banana slices from the freezer, then carefully dip each slice into the melted chocolate, coating evenly.
After coating each slice, place them back onto the parchment paper and return the dish to the freezer to let them freeze completely. The chocolate will be set within 30 minutes, but the bananas take a few more hours to get frozen and creamy– like ice cream.
They are delicious either way, but I recommend waiting until they are really ice-cream-like.Preferably, let them freeze overnight!
You can serve them as-is, for a fun little ice-cream treat–> but I highly recommend adding theoptional peanut butter (or almond butter!) topping.
Simply mix together the peanut butter, coconut oil, salt (if your nut butter is unsalted), and a few drops of stevia, to taste. Then transfer the mixture to a plastic sandwich bag, and snip off the corner to create a “piping” bag!