Over the Memorial Day Weekend we went to a BBQ at a friend’s house and I was tasked with bringing a healthy-ish dessert.
Frozen chocolate covered bananas were always my favorite Disneyland treat and I think it is because that was the only place I ever saw them when I was younger. I had a MASSIVE sweet tooth, yet I would choose those every time over a Mickey ice cream sandwich or the other fun ice cream treats they sold.
I thought that chocolate covered frozen bananas would fit the bill and would be fun for my daughter and I to make together. She is the age now where I am wanting to give her more freedom in the kitchen and this was the perfect recipe for that.
This dessert ended-up being a hit with kids and adults alike…I’m pretty sure they will make a regular appearance this summer.
- Ripe Bananas (not too ripe though)
- Popsicle sticks
- Chocolate chips for melting (I used Enjoy Life brand)
- Various toppings
- Trail mix (we chopped ours up in the blender)
- Mini marshmallows
- Coarse sugar
- Cut bananas into 3″ slices
- Stick a Popsicle stick into each banana piece
- Place the banana pieces on a cookie sheet and freeze for an hour or longer
- Melt the chocolate chips (I used the double boiler method)
- Coat each frozen banana with the melted chocolate and immediately sprinkle on the toppings (the chocolate will harden FAST)
- Lay the finished product back on the cookie sheet and into the freezer until ready to serve
What’s your favorite healthy-ish summertime dessert???
Filed under Dessert, Frozen Treats, Fruit, Gluten Free, Holiday, Ice Cream, Kid Friendly, Quick, Recipes, Sorbet, Vegan
Sometimes recipes happen by mistake…this is one of those recipes. I was in the kitchen working on a recipe for chocolate mousse when the next morning I realized that what I really ended-up with was an awesome Chocolate Mousse Frosting (can someone toot their own horn if the recipe happened on accident?). I paired this frosting with a store bought (gasp) GFree vanilla cake mix that I had bought a long time ago and needed to finally use.
The kids went gaga for these! My husband suggested that the frosting could be sweeter, but I humbly disagree. I am of the opinion that the cupcakes were so sweet that I did not want an overly sweet frosting. You can adjust the sweetness of the frosting depending on what you will be pairing it with….OR you could just make the frosting and eat it straight out of the container with a spoon.
1 15 ounce package extra firm sprouted tofu (I use Wildwood’s 2-pack Extra Firm)
¾ cup Enjoy Life semi-sweet chocolate chips (GFree & vegan)
½ cup So Delicious Vanilla coconut milk
2 Tbs. cacao powder
4 packets Sweetleaf stevia (more if you want the frosting sweeter)
Dice the tofu into small squares and place them in the blender (I used my Vitamix). Blend until smooth. Add the coconut milk, cacao powder, and stevia packets. Blend until well incorporated.
In a double boiler melt the chocolate chips over low-medium heat.
Once melted add the chocolate to the blended tofu mixture. Blend until well incorporated. You may have to stop the blender a few times and scrape down the sides.
Once well mixed pour the frosting into a dish and refrigerate overnight. In the morning the frosting will be very think and ready to spread or pipe.
Since the frosting will soften at room temperature, frost right before serving or frost and place in the refrigerator until ready to serve.
For a printable version of this recipe click here.