Chocolate Nut Butter Banana Bites
A healthy alternative to a chocolate dipped ice cream treat.
Servings: 16 Pieces/Bites
Calories: 32kcal
Ingredients
- 1/3 cup nut butter ~ creamy or chunky
Instructions
- Line a large cookie sheet with parchment paper. Slice bananas about 3/4 – 1″ thick. I personally prefer mine closer to 3/4″ thick.
- Spread nut butter on top of the sliced bananas. Place the slices with nut butter facing up on the lined cookie sheet and freeze for about an hour or until solid.
- When the bananas are frozen solid, prepare one of the chocolate dipping recipes.
Notes
Chocolate Dipping Recipe I: 1 cup semi-sweet chocolate chips, allergy-friendly dark chocolate chips, or stevia-sweetened chocolate chips.
1 Tbsp coconut oil In a small bowl, combine chocolate chips and coconut oil. Melt in the microwave on medium heat for about 2 minutes. Check a few times and stir during this process. When chocolate is melted and smooth, it’s time to grab the frozen bananas. Dip frozen banana slices one at a time and set them back on the parchment paper. The chocolate will harden surprisingly fast.
Try one or two, then store the rest of the chocolate nut butter banana bites in an airtight container in the freezer. Chocolate Dipping Recipe II:
3/4 cup coconut oil
3/4 cup unsweetened cocoa powder
4 Tbsp pure maple syrup Melt coconut oil and add cocoa powder and maple syrup to a bowl. Whisk together and set aside.
Dip frozen banana slices one at a time and set them back on the parchment paper. Place the cookie sheet back in the freezer for about 20-30 minutes or until frozen solid.
Store in an airtight container in the freezer.
1 Tbsp coconut oil In a small bowl, combine chocolate chips and coconut oil. Melt in the microwave on medium heat for about 2 minutes. Check a few times and stir during this process. When chocolate is melted and smooth, it’s time to grab the frozen bananas. Dip frozen banana slices one at a time and set them back on the parchment paper. The chocolate will harden surprisingly fast.
Try one or two, then store the rest of the chocolate nut butter banana bites in an airtight container in the freezer. Chocolate Dipping Recipe II:
3/4 cup coconut oil
3/4 cup unsweetened cocoa powder
4 Tbsp pure maple syrup Melt coconut oil and add cocoa powder and maple syrup to a bowl. Whisk together and set aside.
Dip frozen banana slices one at a time and set them back on the parchment paper. Place the cookie sheet back in the freezer for about 20-30 minutes or until frozen solid.
Store in an airtight container in the freezer.
Nutrition
Serving: 2Pieces | Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 1g | Calcium: 3mg | Iron: 0.1mg