You can use this same method for berries, but leave them to set in the fridge instead of the freezer.
Dark chocolate, cacao nibs, chia seeds, coconut flakes, and pink Himalayan salt turn this kid-friendly classic into something much more sophisticated. And the lovely, not-too-sweet, cool summer treat is incredibly easy to make.
10 ounces dairy-free dark chocolate chips
1 tablespoon coconut oil
4 bananas, cut into 2-inch pieces
coarse pink Himalayan salt
toasted coconut flakes
1. Heat the chocolate and coconut oil in a double boiler over medium-low heat. Once melted and well combined, remove from heat.
2. Set up a station with a sheet tray lined with parchment paper, the cooled chocolate sauce, the sliced bananas, and a small ramekin of each topping. With a fork, gently lower each piece of banana into the chocolate. Once it’s covered, hold it over the bowl for a minute, allowing the excess chocolate to fall off. Then set it on the parchment-lined baking sheet. Finish with a pinch of the topping of your choice.
3. Once all the bananas are dipped and topped, let them set in the freezer for about an hour before serving.