My go-to chocolate products are from Eating Evolved. Their chocolate is completely Paleo, and sweetened with coconut sugar. The Original- Keto Cups are seriously insane. I believe that you can only get this chocolate if you order it online, but it’s completely worth it! I also love their philiosophy about their chocolate. They say that “It’s not candy, it’s food.” Which is so true! The ingredients they use to make their chocolate are healthy, fueling foods. For this specific recipe I use the Signature Dark- 72% Cacao Chocolate Bar.
Making a “Chocolate Fondue” to cover things in chocolate can be hard because the chocolate burns, or it ends up hardening before you have time to finish. The secret to making a perfect chocolate fondue mixture? Double Boiling!
1 slightly underripe banana
1 Signature Dark- 72% Cacao Chocolate Bar from Eating Evolved
1/2 cup crushed walnuts
2 tsp coconut oil
- Prepare the walnuts: Take whole or half cut walnuts and place them in a baggy. Use a hard, blunt object (such as a small dumbbell) and crush the walnuts until they are in very small pieces.
- Prepare the banana: Peel the banana and slice it into medium sized pieces. Set aside.
- Prepare the chocolate: Bring water to a boil in a medium sized saucepan. Find a glass bowl that is small enough to fit in the saucepan without causing the water to overflow. The best option would be if the bottom of the bowl is submerged in the water, but the top is floating on top. Another option is to hold the glass bowl with tongs in order to keep it from going under the water. Break the Chocolate Bar into small pieces and place in the glass bowl that should be already sitting in the boiling water. Stir the chocolate frequently as it melts. When the chocolate is almost completely melted, add the coconut oil and stir.
- Use a fork to stab the banana pieces and dunk them completely in chocolate. Place on a sheet on wax paper.
- Immediately after dunking a piece in chocolate, sprinkle with walnuts.
- If you are planning to eat the dessert right away, place in refrigerator until chocolate is hardened.
- To save the chocolate covered bananas, freeze in freezer.
- You can cover anything in chocolate! Use fruits such as strawberries, apples, mango, etc. Or, dunk some Simple Mills Cookies in the mixture! You can also make chocolate covered nuts with any nut variety (chocolate covered cashews are my favorite)
- If you are freezing the bananas, freeze entire sheet pan of bananas first and separate them a couple inches apart. After the bananas have frozen separately, then you can combine them all in a baggy and freeze together.