21DSD Recipe: Frozen Coco-Monkey Bites

ingredients:

• 1/4 cup coconut oil
• 2 tablespoons peanut butter or other nut or seed butter
• 2 tablespoons cocoa powder
• 2 tablespoons carob powder (see Note)
• 1/4 teaspoon pure vanilla extract
• Pinch of sea salt
• 3 medium green-tipped bananas, sliced into 1/2-inch coins
• Unsweetened shredded coconut, for garnish (optional)
• Cacao nibs, for garnish

1. Melt all the ingredients except the bananas together in a double boiler over medium-high heat for just a few minutes. (If you don't have a double boiler, a glass heatproof mixing bowl set on top of a saucepan will also work.) Alternatively, place the ingredients in a small microwave-safe bowl, and microwave on high in 20-second increments until smooth, stirring between each increment.
2. Place the mixture in the refrigerator and chill for 5 to 10 minutes, until slightly firm.
3. Dip each banana slice in the chilled chocolate mixture and set on a wire rack over a baking sheet. Garnish with coconut and cacao nibs, if using, and place in the refrigerator to set for about an hour.
4. Once set, transfer the bites evenly into four sealable plastic bags or freezer-safe containers—these are single-serving portions. Store in the freezer up to several weeks and enjoy frozen.

NOTE: If you can't find carob powder, use 2 more tablespoons of cocoa powder instead (4 tablespoons total). But the carob powder will add a hint of sweetness without adding sweetener, so it's worth using if you can!

21DSD FRUIT SERVING:

One serving includes half of a green-tipped banana. Factor this into your total intake of allowed fruit for the day. Limit yourself to one serving of this recipe per day.

NUT-FREE? Make these with sunflower butter!

FODMAP-FREE? Make these with ghee instead of coconut oil.