gluten free, dairy free, refined-sugar free, 100% raw
Tried and tested, these Double Chocolate Coated Banana Bites, make the perfect end to any dinner party or long lunch…. particularly when served on a platter with our very own Chocolate Stuffed Dates, fresh fruit and maybe even some amazing cheeses, muscatels, dried figs, crackers….Oh the list could just go on and on…
But here’s the deal. This recipe is ridiculously easy, can be made in advance and it’s a proven crowd-pleaser too. I trialled it last weekend at a long lunch we hosted and it got the nod. This recipe also uses little ingredients, so while it’s always expensive to buy raw cacao butter and powder respectively, the quantity required of each is minimal and consequently totally affordable on a per ‘bite’ basis.
Here’s what’s good about it: Raw cacao has mega-amount of antioxidants and there’s no added sugar, so it’s completely IQS I Quit Sugar friendly too… oh actually the banana is kind of high-fructose – but to me it’s au-naturel, so I don’t complain. I also find that the cacao gives you that great little buzz too, such a wonderfully natural way to enhance one’s good moods!
Finally, albeit blatantly obvious, the other main ingredient is banana. It’s up to you what type you use. That said, this recipe is based on 1 x cavendish banana, but of course 1 large red-tipped or 2 x lady fingers bananas would also be appropriate.
If you aren’t going to eat them within 24 hours, then they are best stored in the freezer, to keep the banana fresh.
Makes: 12 ‘banana bites’
- Double-boiler bowl over saucepan with water
- Mixing spoon
- Dinner-sized plate
- 2 forks
- 1 large banana or 2 small ladies finger bananas
- 50g raw cacao butter
- 50g raw cacao powder
- pinch of sea salt
- 1 tsp vanilla
- Line a plate with baking paper and set aside.
- In a double-boiler, melt the raw cacao butter, stirring regularly with a spoon.
- Meanwhile, slice the banana/s into 12 bite-size pieces.
- Once the cacao butter has melted, remove the bowl from the heat and add the raw cacao powder, sea salt and vanilla, stirring until well combined.
- Using two forks instead of your fingers, dip each piece of banana into the chocolate mixture and then place each piece gently atop the baking-paper lined plate.
- Once you’ve dipped all of the pieces, transfer the plate to your freezer.
- Freeze for 15 minutes.
- By this time after 15 minutes, the chocolate will have set, allowing you to re-dip for a second time, following steps 5 and 6.
- Freeze for a further 30 minutes to ensure the banana centres also become frozen before serving.
- To fix that post-dinner chocolate craving, have just one a night when you’re home alone; or when you have company…
- Serve as part of an impressive dessert platter alongside our Chocolate Stuffed Dates, fresh fruit and maybe even some amazing cheeses, crackers and dried fruit too!
Store in an airtight container in your freezer for up to three weeks.