What You Need
• 1 vanilla pod
• 6.7 fl. oz. (200ml) canned coconut milk, full fat
• 13.5 fl. oz. (400ml) almond milk, unsweetened
• 4 tbsp. brown sugar
• 2 1/2 tsp agar-agar
Makes: 30
Prep: 15 mins
Chill: 75 mins
Nutrition per 2
bites:
99 kcal
6g Fats
12g Carbs
2g Protein
GF
MP
LC
V
N
What You Need To Do
Peel and slice the bananas. Line a tray or chopping board with baking paper.
Peel and slice the bananas. Line a tray or chopping board with baking paper.
Place the bananas on earlier prepared baking paper and store in the freezer for about 1 hour.
Next, melt the chocolate chips and coconut oil in the microwave or using the water bath method.
Once the chocolate is melted, dip each frozen banana sandwich into the melted chocolate so that half of it is coated.
Place the chocolate covered sandwiches back on the baking pepper platter, and into the freezer for another 15-20 mins.
Once the chocolate is set, you can transfer the bananas into a container and store in the freezer for up to 1-2 months.
The longer the bananas stay in the freezer, the harder they will get. So remove them from the freezer for about 5 minutes before eating.