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Hand-Dipped Chocolate Covered Bananas
Mmm mmm, we’ve been enjoying these babies all weekend, thanks to the fact that they’re half the fat of normal ice cream. They are scrumptious, and the best part is, no one will ever know that they are dairy and processed sugar free. Hello! Pass me another one over please.
The whole family can make these together, and kids love the independence of dipping the bananas into the chocolate themselves, then choosing their own toppings. Make them plain or fancy, they are a perfect for a play date snack, or a laid back dessert.
Hand-Dipped Chocolate Covered Bananas
4 bananas, peeled and cut in half
1 cup coconut oil
1/2 cup cacao powder
2 tablespoons mesquite powder
1/4 cup agave syrup
8 coffee stirrers
1/4 cup hemp seeds
1/4 cup unsalted raw or roasted almonds
1/4 cup shredded coconut
1/4 cup cacao nibs
14 cup goji berries
1. Take the halved bananas, and skewer each one with a coffee stirrer. Place them onto a baking sheet lined with parchment paper, and put them in the freezer for 2 hours.
2. In a pan, heat 1-2 cups of water to just before boiling point. Turn off the heat, and pour into a heatproof glass bowl 3/4 of the way full. Put the coconut oil into another glass bowl, and place it over the bowl of hot water. Allow to melt until the coconut oil turns into a liquid.
3. Into the warm coconut oil, whisk the cacao powder, mesquite powder, and agave syrup until blended. Now place the melted chocolate mixture into heat proof cups (and child-friendly), for easy dipping.
4. Place your choice of toppings onto a plate one at a time. Take one banana out of the freezer, dip it into the melted chocolate, and quickly set it on the plate, rolling and sprinkling until the banana is coated. Set the coated bananas back in the freezer, and repeat with different toppings until all the bananas are coated.
If the banana is a patchy in places, simply drop on more melted chocolate onto the bare bits with a spoon, and quickly sprinkle on more topping. It works a treat.
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