Happy Thursday to all of happy people out there! No way I could stay at home to studying on a day like this ☼ Nope! Couldn’t do it … I’m just excited to relax and spend some time with my man, so we are heading out to have an outdoor adventure today 👣 But first, going to enjoy this giant bowl of Maca Banana Ice Cream (made from 3 ripe/frozen banana, 1 heaping tsp maca powder and a splash of almond milk) I need power for breakfast. Topped with chunks of raw vegan Peanut Butter Banana Bites (I made the other day) and cacao nibs. Delicious combo …
Raw Vegan Chocolate Covered Peanut Butter Banana Bites
I love the combination of peanut butter, strawberry, chocolate and adding some sliced bananas worked really well also – YUM! I hope you enjoy these frozen treats. Have a good day boys and girls!
Ingredients for the base:
1/2 cup almond flour
1/2 cup shredded coconut
2 tbsp creamed coconut
1 tbsp cacao or carob powder
1 ripe banana
Combine all the ingredients ( except whole almond ) in the food processor and process until well combined ( stick together ).
1/4 cup whole almond
Add whole almond and pulse a few times. You could keep it more or less crunchy – it’s really up to you.
I used two silicone chocolate mold ( one for preparing the base and one for the filling part ) for this recipe to allow me easy to pop out these bites once they have frozen and get the shape. So fill your mold (about a half inch) with the mixture, press down firmly. Makes about 20 squares but depends on what size of mold you using.
Ingredients for peanut butter layer:
1 cup soaked dates
3 tbsp peanut butter (preferably homemade)
Place all ingredients into a food processor fitted with the S blade and process until well combined. Fill your mold – about a tbsp for each ( this recipe makes about 10 squares but depends on what size of mold you using ).
1 ripe banana, sliced
Place 1 slice banana in a middle and gently press down.
Ingredients for strawberry layer:
1 cup frozen strawberry
1 tbsp + 1 tsp chia seeds
1 tsp your choice of sweetener
Put everything in the blender and blend until smooth.
For next build them up – place the frozen peanut butter layer over the base (10 squares). Spoon about a tbsp of the strawberry mixture over the peanut butter layer and the top with the crust mixture of each and press down gently.
Let sit them in a freezer about 2- 3 hours to set.
Once all set, dip each into the melted chocolate ( it’s sets really quickly ) and place them on baking paper. Store in the freezer.
Take out of freezer 10 -15 minutes ( at room temperature ) before you want to serve it so it can soften and is easy to cut.
For chocolate coating:
I used one 74g Raw Dark Chocolate Bar and added 1 heaping tsp extra coconut oil to it. Then melted in dehydrator at 105°F ( 41°C ) until it’s melts about 15- 20 minutes. You could use the double boiler method ( bowl filled with ‘hot’ water and place another bowl into it with the chocolate ) just check the temperature if you want to keep it raw ( stay bellow 42°C ).
Basic raw dark chocolate recipe:
1/2 cup raw cacao butter, melted
3/4 cup raw cacao powder
2 tbsp coconut nectar/coconut palm sugar (or your preferred sweetener to taste )
1 heaping tsp coconut oil
pinch himalayan salt
Cut cacao butter into small pieces. Melt the cacao butter until it is liquid, once melted add remaining ingredients and slowly whisk together until the mixture is smooth.