If you have been reading my posts for the last year or so, you know that I am doing a lot with raw foods and trying to make treats more healthy. It is July in Seattle and though we don’t get the scorching temps of many other places (thank goodness), it does get hot enough here to want ice cream bars on just about a daily basis. How to satisfy the desire for something cold, creamy, and sweet and good? Voila! This treat.
Bananas are super sweet on their own so they don’t need much else, but dipped in good dark chocolate, rolled in toasted coconut flakes and whichever nuts you like, this is a pretty killer treat. I keep mine in the freezer so they are the prefect refreshing treat that I need on hot afternoons here. My husband also really loves these, so they go fast and I make all kinds of variations. I have used hazlenuts, pecans, walnuts and pistachios (all of which were amazing), and it is a great way to use up bananas that are slowly dying on your countertop.
Bananas with Dark Chocolate, Toasted Coconut and Peanuts
6 Bananas cut in half
1 cup dark chocolate chips1 tbs coconut oil
1 cup toasted coconut
1 cup nuts of your choice, roughly chopped
*sea salt, optional for topping
Melt the chocolate and coconut oil in a small saucepan over low heat. Remove from heat when melted. Dip the banana in the chocolate to coat thoroughly. Then roll the banana in coconut shavings, then in the nuts. Place on parchment-lined cookie sheet. Sprinkle with sea salt if you like. When all 6 are finished, place in freezer to harden. When they have hardened enough to move easily off the sheet, put into a container of your choice and store in freezer. If you have any melted chocolate and nuts leftover I like to mix them together and pour onto the parchment, top with sea salt and then freeze for a super easy (and delish) bark.