Ingredients
Units
Scale
For the toasted coconut
- 1/3 cup shredded coconut
For the melted chocolate & banana
- 1/3 cup dairy-free chocolate chips (sub homemade carob chips for AIP)
- 2 tsp coconut oil
- 2 bananas, sliced
For the caramel
- 1/2 cup coconut cream
- 1/4 cup coconut sugar
- Pinch of tsp salt
Instructions
- Preheat the oven to 325 F and line a baking sheet with parchment paper. Add the shredded coconut to the baking sheet and bake in the preheated oven for 4-8 minutes, checking often to ensure they don’t burn, until lightly toasted. Set aside.
- Melt the chocolate and the coconut oil using your preferred method (I prefer a double boiler method).
- Carefully drop each banana one by one into the chocolate and rotate with a fork to fully coat. Allow the excess chocolate to drip off before transferring it to a parchment-lined plate. Transfer to the fridge and allow to set.
- Combine the coconut cream, coconut sugar, and salt in a saucepan set over medium heat and stir to combine. Bring the mixture to a low boil, and reduce to a low simmer, stirring often for 10 minutes or until reduced and caramel is formed. Allow to cool.
- Remove the bananas from the fridge and top each banana slice with a spoonful of caramel. Sprinkle with shredded coconut and serve chilled.
Notes
- All nutrition facts are estimated and will vary.
- Prep Time: 30
- Category: Dessert
- Method: No Bake
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Fat: 11.8g
- Carbohydrates: 41.2g
- Fiber: 3.2g
- Protein: 2.6g
Keywords: samoa bananas