CHOCO BANANAS

SERVES 6 PORTIONS

3 ripe but firm bananas

1⁄2 cup (120 ml) toppings of your choice: dried pomegranate seeds, chopped pistachios and almonds, desiccated coconut, raw cacao nibs, etc.

FOR THE CHOCOLATE GLAZE

1⁄2 cup (120 ml) raw cacao butter

2 tbsp extra virgin coconut oil

3 tbsp maple syrup or another sweetener

5 tbsp raw cacao powder or unsweetened cocoa powde

NUTRITIONAL VALUES

Calories: 235kcal
Fat: 12.1g (9.4g S.Fat)
Carbs: 33.9g
Protein: 3g
Sugar: 18.4g
Sodium: 57mg

METHOD

Bananas should be cut in half crosswise. Place them in the freezer on parchment paper with ice pop sticks down the center (to avoid sticking). Choose your favorite toppings and arrange them on plates while they harden.

Melt the cacao butter and coconut oil in a small saucepan over medium-low heat to make the chocolate glaze. Remove from the heat, then whisk in the maple syrup and cacao powder to make a smooth sauce. If desired, taste and add more sweetener or cacao. Fill a bowl or cup halfway with water.

Remove the frozen bananas from the freezer. Dip the bananas one at a time into the chocolate glaze and quickly roll them in the desired toppings. Return the bananas to the parchment paper and place in the freezer for a few minutes to set the glaze (if you like a thicker glaze, dip them again after the first layer sets).

Serve and enjoy!

RECIPE NOTES

For the glazing, you can also use your favourite raw chocolate or a good-quality dark chocolate—just melt it and you're ready to dip and decorate!

ROASTED BANANA BOURBON ICE CREAM

SERVES 1 PINT

3 medium bananas, peeled and cut into

1/2-inch slices

1 tbsp. canola oil, plus extra for brushing

1 (13.5oz) can coconut milk

1/3 cup agave or maple syrup

1 tsp. pure vanilla extract

2 tbsp. bourbon

1/4 tsp. salt

NUTRITIONAL VALUES

Calories: 1793kcal
Fat: 120.6g (83.4g S.Fat)
Carbs: 173g
Protein: 12.6g
Sugar: 119.1g
Sodium: 652mg

METHOD

Preheat the oven to 200°C/400°F.

Brush banana slices lightly with oil on all sides and place on a large baking sheet. 30 minutes in the oven Remove from the oven and set aside to cool.

Blend together the roasted bananas, oil, coconut milk, agave, vanilla, bourbon, and salt in a blender. Blend until completely smooth, with no banana chunks remaining. Place in the refrigerator for 3 hours to chill. After chilling the ice cream base, prepare it in an ice cream maker according to the manufacturer's instructions. Place in the freezer with plastic wrap tightly pressed against the surface.