Over the past month or so I have started batch cooking on Sundays. I’m not quite doing the Freezer Cooking that I have in the past, but working full time out of the house and trying to eat 80/20 Paleo has made it necessary. I make almost 100% of my husband and my food ( breakfast, lunch, and dinner) at least to the point where it needs thrown in the oven/microwave. I always try to include something that can be considered a treat…but it’s hard!
One thing that I have really miss are my usual desserts…like ice cream. I would probably eat ice cream every day should the chance arise. I am actually dying to get The Spunky Coconut’s Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar because everything looks great! Chai! Brownie Batter! Chocolate Chip Banana Bread Pudding Pops! (Pardon while I wipe the drool off of my chin!)
ANYWAY…as I was saying…I was looking for an easy, tasty, and Paleo friendly dessert and I was doing my weekly grocery shopping when I saw a TON of bananas in the clearance section. I love these bananas to get and throw in the freezer to use in smoothies and protein shakes. So this trip I happened to grab an over abundance of bananas and my smoothie bag was full and there was a big bunch of non bruised and turning bananas on the counter so I got creative!
Start this process about 30-45 minutes before you want to eat them!!!
Spray your cookie sheet with nonstick spray, then peel and slice bananas into bite size pieces and put them on the sheet. Pop these in the freezer while you mix up the melted chocolate/work on making your dinner.
While those are freezing mix up your chocolate dip. This is going to end up acting like that Magic Shell stuff, but without the chemicals! Now I am never one for great measurements so it is eyeballing the whole way. Keep in mind that this will not go bad if you make too much and makes a great snack on its own 😉
Put about half a cup of your favorite coconut oil in a microwave safe bowl along with a a heaping spoonful of almond butter (or cashew or Sunbutter or coconut butter…whatever you have and like). Microwave this for 30 seconds and then splash in a little vanilla and combine. Next, mix in some cocoa powder. I would say a heaping tablespoon should be good, but do what works for you!
By now your bananas should be nice and hardened. So pull them out of the freezer and use a spatula to loosen them from the cookie sheet. This shouldn’t take too much effort thanks to the nonstick spray.
After you have loosened the bananas dip them in the chocolate. I do this like when I dye eggs and start off using a spoon and end up just tossing them in, using the spoon to stir them. Then use that spoon to transfer them back to the cookie sheet. Do not put them on the tray TOO drippy otherwise the chocolate will drip everywhere and harden into candy (!) and you will run low quickly.
WHEN you run out of chocolate before the last few switch to the drizzle method! This is also a great idea if you have small people helping make these! Use your spoon and drip the Magic Shell over them.
Lastly put these back in the freezer for AT LEAST 10-15 minutes ( or until after dinner!) This will harden the chocolate and make them perfect. Serve directly out of the freezer! If they are out too long the chocolate will melt again…and the bananas will get mushy.
One thing that I love about these is that they are simple enough to make during the week (and my kiddos ask EVERYDAY for banana bites!) but fun enough to be for a special occasion.
What is your favorite quick sweet treat?