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Chocolate covered Salted Date Caramel filled Banana Bites – Vegan Dessert

This vegan dessert recipe is perfect for the home cook looking for a sweet treat to serve at a party or for a decadent dessert.

It is possible to get the best of both worlds when it comes to desserts. Salty and sweet combinations can be delicious, and usually will provide a perfect balance of flavours. The key to making good salty and sweet dessert recipes is balancing the flavours so that neither one overpowers the other.

I hope you enjoy.

Chocolate covered Salted Date Caramel filled Banana Bites

  • Servings: 6 banana bites
  • Difficulty: easy
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Ingredients

    For the Banana Bites:
  • 3 bananas
  • 6 lollipop Sticks
  • For the Nut Butter:
  • 300 g peanuts
  • 2 tbsp coconut oil
  • sprinkle of salt
  • For the Salted Date Caramel:
  • 12 medjool dates (pitted and soaked in water)
  • 2 tbsp nut butter
  • 1 sprinkle of salt
  • For the Topping:
  • 1 bar of melted chocolate
  • 3 tbsp chopped pistachios
  • dry flower petals

Directions

  1. Make the salted date caramel by adding soaked dates, nut butter and the salt to the blender. Whizz until disintegrated and creamy and smooth.
  2. If you want to make your own nut butter, in this case peanut butter, preheat your oven to 180ºC and roast your peanuts for 15 minutes. Let the peanuts cool down and then add to your Vitamix (or other blender) with the salt and blend on the low setting for a while until nice and smooth and creamy. This helps extract the natural oils out of the nuts and eventually will make the most amazing nut butter. I add coconut oil two thirds in because I love my peanut butter slightly runnier.
  3. Then gently half bananas, pop them on a stick and cut through horizontally (but not all the way through) and fill with the salted caramel date filling. Freeze overnight or for at least 3/4 hours in the freezer until firm.
  4. Once the bananas are frozen, melt the chocolate and dip the bananas in the chocolate and then dip into chopped nuts, optionally sprinkle with flower petals and keep in the fridge, freezer or eat straight away.

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