Banana Bites with Raw-mazing Chocolate Sauce
Vegan, Raw, Gluten-free
Vegan, Raw, Gluten-free
This sauce is just divine! It has a flare of coconut and a delicious rich texture. I especially like that it hardens easily when it is cold, and stays liquid when at room temp. Perfect for fondue (requires no heating) or for covering fruit.
I’ve used this for chocolate covered strawberries, bananas, and carrot cake balls. I’m sure there are many other fruits and veggies that this sauce would pair well with.
Other ways to use this sauce:
+ As a frosting over cake
+ Chocolate bars! Pour onto wax paper and keep in the freezer to stay firm
+ For peanut butter cups
+ With pancakes or waffles
I made chocolate-covered banana bites!
I’ve used this for chocolate covered strawberries, bananas, and carrot cake balls. I’m sure there are many other fruits and veggies that this sauce would pair well with.
Other ways to use this sauce:
+ As a frosting over cake
+ Chocolate bars! Pour onto wax paper and keep in the freezer to stay firm
+ For peanut butter cups
+ With pancakes or waffles
I made chocolate-covered banana bites!
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| This picture was taken before the bananas had completely frozen, which is why they are dark brown in the center. |
This amount of sauce will cover approximately 3 large sliced bananas. I took 3 bananas and cut them into about 9 slices and placed them on a baking sheet lined with wax paper.
I put these in the freezer to cool for about 10 minutes while I prepared the chocolate sauce.
I put these in the freezer to cool for about 10 minutes while I prepared the chocolate sauce.
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| Sliced bananas on wax paper about to go into the freezer to cool down |
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| angry, worried, and sad bananas Next, I prepared the chocolate sauce and began dipping the bananas! |
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| Whisked all of the ingredients together
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| What not to do: get too excited and toss in 7 slices at once! I had a lot of fun peeling these apart since the chocolate hardened before I could get to them…hehe! |
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| Mmm! |
Chocolate Sauce
Will cover ~3 large bananas, sliced. Achieve best results when fruit is cold before dipped into chocolate.
Ingredients:
1/4 cup coconut oil (liquid point is around 76 degrees)
2 Tbls maple syrup or agave nectar
1/2 tsp vanilla
1/4 cup + 3 Tbsp (7 Tbls total) of cocoa powder
1/2 tsp vanilla
1/4 cup + 3 Tbsp (7 Tbls total) of cocoa powder
Directions:
Mix all of the ingredients in a small bowl with a whisk or spoon until smooth.
Next, place each banana slice into the sauce and remove with a fork, allowing excess chocolate to drip back into bowl. *Chocolate will harden very quickly on the cold fruit slices.
Place the chocolate-covered banana slices on a fresh piece of wax paper to cool in the freezer.
I suggest taking these out of the freezer for about 5 minutes before serving.
Enjoy!
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