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30 Dec 2013

Frozen Banana Chocolate Recipe

                         Frozen Banana Chocolate Recipe


                         





If you love bananas, chocolate and are nuts about some crunch, then this one will please your palate. We are not chocolate lovers in the house  but my little one likes to enjoy some on and off.
This is his favorite snack and I don't mind him indulging given that this is on the nutritious side. Instead of butter, I use Coconut oil but you can use butter instead. You can skip the nuts as well and use any of the variations I recommend here.


Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 4 people
Yield: About 15-20 bites depending upon the size of the bananas

Ingredients
About 3 small-medium ripe Bananas,
1 cup Semi-Sweet Chocolate Chips
2 Tbsp melted Extra Virgin Coconut Oil,
2-3 tbsp assorted Nuts (Almonds, Pistachios, Pecans, Hazelnuts, Walnuts etc), (optional)


Method
Cut the bananas into bite sized pieces. You really don't need to be fussed about this.
Frozen Banana Chocolate Recipe |  Easy Chocolate Dessert recipes
Place them on a foil covered baking sheet (or use parchment paper).
Frozen Banana Chocolate Recipe |  Easy Chocolate Dessert recipes
Poke them with cocktail forks or any other fancy things you might possess in your pantry waiting to be put to good use. Freeze them for about 2 hours or until frozen.

Meanwhile dry toast any nuts of your choice.
Frozen Banana Chocolate Recipe |  Easy Chocolate Dessert recipes
Cool them and chop them coarsely into teeny tiny pieces. Set aside.
Frozen Banana Chocolate Recipe |  Easy Chocolate Dessert recipes
Stir together the coconut oil and chocolate chips on top of a double boiler. Make sure to melt the oil before using. I used almost 2 tbsp (may be 1.5 tbsp? ) of oil. Keep stirring until the chocolate is melted and all smooth (and velvety)
Now remove the frozen banana, dip it in the chocolate - completely or half way as per your liking.
You can either sprinkle the nuts on top of it and just roll it on the nuts
Place it back on the cold baking sheet until dried.

Serve this pronto or re-freeze it until serving. You might have some chocolate sauce leftover that you can cover and store at room temperature (note: Not in the fridge) for up to a month.
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