Yeah, yeah … we know, it’s a new month and we’re still working through the fruit theme, but next week we’ll have something brand new (and terrifyingly exciting!) for you to sink your teeth into. So let’s get started with our last fruit recipe: chocolate-dipped bananas!
Just as a warning—these are super addictive. Until recently, I never realized how amazingly easy it was to dip pretty much anything into chocolate, throw it in the fridge, and have a delish dessert waiting in a few hours. If you’re into strawberries, use ’em! If you want to roll the bananas in walnuts, do it! It’s really up to you.
What you’ll need:
- 1/3 bag of Ghirardelli semisweet chocolate chips (found at your local grocery store—they’re accidentally vegan!)
- 1 Tbsp. almond milk
- About 3 bananas (sliced, the size is up to you but they should be easily picked up!)
- 1/2 cup of shredded coconut (optional)
Here’s what to do: Combine the chocolate chips and the almond milk in a small saucepan over low to medium heat and continue to stir until everything is well combined and melted (about 1 minute). Remove from the heat, then transfer to a bowl. Place a sheet of wax paper on a plate. Take one slice of banana at a time and dip the banana into the chocolate as seen above. If you want to put walnuts, coconut, sprinkles, or another kind of topping on your bananas, do that now. Place each banana on the wax paper and continue with the rest of the banana slices. Place in the fridge for at least an hour (overnight is great), then serve.
Yum! What do you think?