In a glass dish, melt the 1 cup of dark chocolate with 1 tablespoon coconut oil in the microwave. Stir every 30 seconds to prevent the chocolate from burning.

Flaky sea salt, optional: I love to add a little sprinkle of flaky sea salt for that extra something. Salt really brings out the flavor in chocolate. But skip it if you don’t have any.Banana– the best are yellow bananas. Ripe bananas work as well, but they can be mushy, and the banana bites won’t hold as well. Add chocolate to muffin tin: Drizzle a bit less than a tablespoon of melted chocolate into the bottom of each muffin cup. No need to measure exactly, just eyeball it and leave half the chocolate for topping. if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in thecomments section, it is so appreciated and helps my small business.

In a microwave-safe bowl, add chocolate chips and coconut oil. Then, microwave in 30-second bursts, stirring between each until the chocolate has completely melted. These frozen banana bites can be stored in the freezer for up to 3 months in a sealed airtight container.

<3 Liz

Pop them out of the freezer 10 minutes before serving to soften the caramel filling. Nutritional Information Banana boats– as seen in my picture, cut the banana into rectangle shapes – keep leftovers in the freezer to add in a banana smoothie recipe later on. Then, top each banana bite and top with the spread and crushed peanut, and freeze them.

Lightly squeeze the dates closed and place them on a wax or parchment paper lined plate or small tray and freeze for about 1-2 hours. If you love your food, then why not come and join the online Girl Eats World community for more delicious content? Coconut oil, optional: Coconut oil is completely optional--it just makes the chocolate sauce a little smoother, and shinier when it cools. But skip it if you’re oil-free. I usually cook oil-free, but make a few exceptions if the occasion calls for it.But if you look around you can find chocolate sweetened only with coconut sugar, or you could melt some unsweetened chocolate if you prefer. Step 5. Freeze for 30 minutes or until the chocolate has set. Store any leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months. Make It Your Way: Substitutions & Variations Finally, dip the frozen peanut butter banana bites into the melted chocolate using two forks to hold them. Transfer to the fridge for 20 minutes to chill and firm before enjoying. These bites will keep in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months. Mix the ingredients well to combine and then divide evenly between 24 mini cupcake tins, or any small candy mold. Make sure to line them with cupcake paper.