Quick post as I'm headed to the White Water Center to meet Beth for some outdoor fun and sun! I meant to post the recipes for these scrumptious little dessert bites last week but forgot.
These are so simple and the perfect small dessert for eating healthy in the summer time. They do take a little while to make if you're doing a large batch like I did, but they'll last forever in the freezer.
4 bananas, sliced into 1 inch rounds
1 cup almond butter
1 bag of semi-sweet chocolate chips (I used organic 75% cacao)
3 TB coconut oil
1/4 C coconut flakes
Melt the chocolate chips and coconut oil together in a small pot over low heat. The coconut oil will keep the chocolate a little softer once it's hardened again.
Slice the bananas and lay them out on a cookie sheet or plate. The easiest way to put the dollop of almond butter on top is by letting it soften and putting it into a ziplock bag or icing bag. Cut the tip off of the bag and squeeze a bit of almond butter to cover the top of each banana round.
Once all of the bananas have been covered with a nice hunk of almond butter, put them in the freezer for about 20 minutes. Once they're well chilled, commence to dipping!
Using a fork as a little lift under each banana round, place the banana over the pot and use a spoon to dump a delicious flow of chocolate over the banana/almond butter nugget. Once the banana is covered in chocolate, place it back on the cookie sheet. After you've covered a few with chocolate, take a pinch of coconut shavings and sprinkle a bit over each treat. Repeat until all bananas are covered with chocolate and topped with coconut, then freeze for an hour. Once frozen, put into a freezer bag and seal up.
Enjoy frozen, straight from the freezer. Or, let them sit out for 10 minutes for an ice cream consistency, or even longer for an ooey gooey treat!