I have a sweet tooth. I need chocolate everyday and eat dessert after dinner every night - that's non negotiable in my book. That is what I found the hardest at first when I switched to a plant-based diet a little over a year ago. I thought I could never have dessert again since I had also sworn off most sugar. Then I found out about all these raw desserts that required no sugar or were sweetened with only a little honey or dates. And although my husband, my daughter and I are all converts, my son has yet to jump on the bandwagon - he has a developed quite a fear of my healthy recipes... So last week I decided to give frozen chocolate covered bananas a try hoping he would at least give them a chance. I have seen images of them go by on my instagram feed quite often, but not every recipe seemed healthy enough for me to give it a try. So I came up with my own and I can say that all 4 of us were instantly in love. It had the perfect balance of chocolaty goodness yet the texture of the frozen banana made it fee quite light. Let me just say that it will be on high rotation in our house once summer comes around. I'd say the kids won't miss ice cream sandwiches that much!
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Ingredients
2 bananas peeled and cut in half
Raw Organic Shredded Coconut
Coffee sticks
1 tbsp. Raw honey or agave nectar
2 tbsp. raw cacao powder
3 tbsp. water
Method
Line a cookie sheet with parchment paper
In a saucepan mix honey, cacao and water over low heat until it forms a chocolaty liquid.
Roll banana halves in chocolate mixture and place on the cookie sheet. Sprinkle coconut shreds on desired bananas.
Insert coffee stick in bananas and place cookie sheet in the freezer for 2-3 hours.
Remove from freezer and place in refrigerator until you are ready to serve (I like my bananas softer so I place them in for at least 30 minutes prior to serving them).
Thanks for reading,
Amelie
