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Chocolate Frozen Bananas
2021-09-03
https://www.metro.ca/userfiles/image/recipes/bouchees-bananes-glacees-chocolat-evive-11721.jpg
PT30M
PT6H00M
PT6H30M
Cover with parchment paper that can be frozen.Peel and cut the bananas in half. Insert a popsicle stick into each half and place on the parchment paper-lined plate.Put the plate in the freezer for a minimum of 2 hours, so that the bananas begin to freeze.While the bananas are in the freezer, prepare the chocolate mixture:Pop the cubes of an Azteque wheel into a bowl and let them melt completely. Crush with a fork and make sure the mixture is at room temperature. (Alternatively, you can melt the cubes in the microwave).In a bain-marie (water bath), melt the chocolate and coconut oil together. Once melted, add the mixture to the mashed Azteque puree. If the Azteque mash is still cold, the melted chocolate may freeze on contact. If both are at a similar (ambient) temperature, you can mix both into a smooth mixture.Prepare your toppings in as many small bowls as you’d like, and take out the plate with the bananas from the freezer.Dip each banana in the chocolate mixture and garnish with the topping of your choice. Place on the plate and repeat with the other bananas.Place them back again in the freezer for about 4 hours and enjoy!* Make sure you get bananas with a yellow and not green peel, but without too many black spots. Basically, you don’t want them to be too ripe and soft so that they’ll sufficiently hold, while still being sweet.Source : Evive Smoothie
4
Metro
0
0
0
0
2-4 slightly ripe banana *
Popsicles sticks or wooden skewers
1 wheel Evive Azteque Smoothie
1/2 cup (125 ml) dark chocolate (half bitter), cut into small pieces
1/3 cup (80 ml) melted coconut oil
Topping peanuts and crushed nuts, grated coconut or coconut chips, cocoa chips, chocolate chips, dried fruits, etc.
Chocolate Frozen Bananas
4
Desserts
0:30
Preparation
6:00
COOKING
6:30
TOTAL TIME
Ingredients
-
2-4
slightly ripe banana *
-
Popsicles sticks or wooden skewers
-
1 wheel
Evive Azteque Smoothie
-
1/2 cup
(125 ml)dark chocolate (half bitter), cut into small pieces
-
1/3 cup
(80 ml)melted coconut oil
-
Topping
peanuts and crushed nuts, grated coconut or coconut chips, cocoa chips, chocolate chips, dried fruits, etc.
Preparation
Cover with parchment paper that can be frozen.
Peel and cut the bananas in half. Insert a popsicle stick into each half and place on the parchment paper-lined plate.
Put the plate in the freezer for a minimum of 2 hours, so that the bananas begin to freeze.
While the bananas are in the freezer, prepare the chocolate mixture:
Pop the cubes of an Azteque wheel into a bowl and let them melt completely. Crush with a fork and make sure the mixture is at room temperature. (Alternatively, you can melt the cubes in the microwave).
In a bain-marie (water bath), melt the chocolate and coconut oil together. Once melted, add the mixture to the mashed Azteque puree. If the Azteque mash is still cold, the melted chocolate may freeze on contact. If both are at a similar (ambient) temperature, you can mix both into a smooth mixture.
Prepare your toppings in as many small bowls as you’d like, and take out the plate with the bananas from the freezer.
Dip each banana in the chocolate mixture and garnish with the topping of your choice. Place on the plate and repeat with the other bananas.
Place them back again in the freezer for about 4 hours and enjoy!
* Make sure you get bananas with a yellow and not green peel, but without too many black spots. Basically, you don’t want them to be too ripe and soft so that they’ll sufficiently hold, while still being sweet.
Source : Evive Smoothie
Source :
Metro
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