Chocolate-Dipped Peanut Butter Banana Bites with Pistachio Sprinkles
Chocolate-Dipped Peanut Butter Banana Bites with Pistachio Sprinkles
Everyone needs a little treat now and then… and what’s better than a peanut butter/chocolate combo?!
I love making treats at home because I like to be able to use REAL FOOD ingredients and avoid the preservatives/food colorings/refined sugars/processed fats/chemicals/etc. of store-bought desserts.
These chocolate-dipped peanut butter banana bites are the perfect size for when you need just a small sweet treat!
Chocolate-Dipped Peanut Butter Banana Bites with Pistachio Sprinkles
Servings: About 15
Prep time: 30 minutes
Ingredients:
2 ripe bananas, peeled
3 tablespoons natural peanut butter (bonus points if you ground it yourself!)
1/2 cup dark (at least 60%) chocolate chips
1 tablespoons coconut oil
2 tablespoons shelled pistachios, finely chopped
Toothpicks
Directions:
Line a small baking tray with wax or parchment paper.
Slice each banana into at least 15 slices to make 30 total slices.
Spread a thin layer on 1 slice of banana and cover with a second slice of banana. Repeat with remaining banana slices and peanut butter to make about 15 banana-peanut butter “sandwiches”. Transfer to the lined baking tray.
Place a toothpick into the banana “sandwiches” perpendicularly.
Place baking tray with peanut butter-bananas in the freezer for at least 15 minutes.
In a microwave-safe glass or bowl, combine chocolate chips and coconut oil. Microwave for 20-30 secedes, or until chocolate and oil are melted. Stir well to combine.
Remove baking tray from freezer. Pick up a banana-peanut butter sandwich using the toothpick and gently dip into the chocolate. Lift and twirl as need to coat evenly and reduce dripping. Return “bite” to lined baking sheet and quickly sprinkle with pistachio crumbs. Continue with remaining "sandwiches” until all “sandwiches” are coated. Rewarming chocolate and oil as needed.
Return the baking sheet to the freezer and freeze for another 15 minutes.
Remove “bites” from the baking sheet and transfer to an airtight container in the fridge/freezer until ready to consume.
Alternatives:
-Swap out peanut butter for a nut/seed butter of your choosing.
-In place of pistachios, use finely chopped walnuts or macadamia nuts. Or, sprinkle with sea salt.
