I’m totally obsessed with this chocolate banana bites recipe at the moment. It’s gorgeously chewy and has a heavenly chocolatey flavour, with a delicious tropical background taste of fresh bananas and coconut. The finishing touch comes from Creative Nature shelled hemp seeds, which just gives that extra hit of nutty flavour and texture.

The hardest thing about making raw desserts is not eating all of the mix straight from the bowl. I’m afraid you’ll have the same problem with this chocolate banana bites recipe too! It’s a great way to use up leftover pulp from your homemade almond milk too. If you don’t make your own, choose your favourite nuts, blend until they have a ‘flour-like’ consistency, and it will work just as well.

Now, if you’re vegan, you may wonder why I didn’t call this something like ‘raw almond fudge’ so you knew what to expect. The reason I didn’t is because when I first made it as a vegan-curious newbie, the word ‘fudge’ set my expectations for something similar to dairy fudge. This tastes nothing like that sugary version and I don’t want anyone to feel ‘tricked’ or disappointed when eating vegan food.

So instead, I came up with a name where people could start to imagine what it would taste like, and get an even bigger burst of joy once they’d eaten it (yep, it’s really that tasty!)

You should definitely eat these chocolate banana bites because…

These little squares are bursting with great stuff.

Cacao is guilt-free, chocolatey goodness as it’s one of the best sources of magnesium and sulphur, as well as being one of the most antioxidant rich foods you can eat.

Shelled hemp seeds are full of essential fatty acids, which helps to give us great skin and hair, and most importantly, are vital to our immune system.

Rice syrup is my new favourite sweetener as it’s 0% fructose, but does the same great job as honey or maple syrup which are around 50%.

Chocolate Banana Bites…

Makes 8 squares

Get these ready…
• Food processor  • Loaf tin lined with cling film or greaseproof paper  • Measuring cups  • Measuring spoons  • Bowl

The tropical bits…
– 1 and 1/4 cup dried almond pulp (leftover from your homemade almond milk)
– 2 medium ripe bananas
– 3 tblsp cacao
– 3 tblsp dried desiccated coconut
– 3 tblsp shelled hemp seeds
– 3 tblsp rice syrup (honey or maple syrup would work too)
– Pinch of Himalayan pink salt (or table salt)

Optional fancy bits…
– 20 dried banana chips
– Sprinkle of desiccated coconut
– Sprinkle of flaked almonds

Let’s start cooking chocolate banana bites…

Add the almond pulp, cacao and pinch of salt to the food processor, and give them a quick blitz to mix evenly. Pour into a bowl and put to one side.

Throw the bananas into the processor and whizz up into a puree. Then add the coconut, shelled hemp, rice syrup and mix from the bowl on top of the bananas, and blend together for 20-30 seconds. The mixture will become a little stiffer and some of it may start to ‘ball’ together (like pizza dough does).

Get your spoon out and taste it to see how delicious it is. Then try a bit more, and then a bit more after that. Keep telling yourself that this is a necessary part of the process. Once you’ve managed to stop eating it, you’re ready to move on to the final step.

Tip half the mix into your lined loaf tin, and gently press down with your fingers or a spatula to spread it evenly across the bottom. If you want to, you can add a sprinkle of the dried banana chips, before adding the rest of the mix on top. Use all of your willpower not to eat it right there and then (you can lick your fingers when you’re done!)

To make it look even more delicious, sprinkle the top with extra desiccated coconut, banana chips or flaked almonds.

Gently fold the excess cling film or greaseproof over the top and pop the chocolate banana bites into the freezer for at least 3 hours.

* Top Tip *
Once its had at least 3 hours in the freezer, lift out using the extra clingfilm or greaseproof and put onto a cutting board. Slice the chocolate banana bites into fingers or squares, and layer them in a deep dish with sheets of greaseproof in between so they don’t stick together. Put the lid on to avoid any freezer burn.

The chocolate banana bites won’t set hard like ice, they just becomes firm enough to easily pick up. This will leave a slightly squishy chocolate goo on your fingers by the time you get to that last gorgeous bite! Experiment with your favourite level of squishiness by leaving one out of the freezer for 15-30 mins before eating. It will start to defrost and taste really good in a slightly softer way.

* Serving Suggestion *
The best things about these chocolate banana bites are that they’re easy to make and lasts for weeks. Always keep them in the freezer, and then you’ve got a quick and healthy sweet treat after a meal, or grab a handy sweet snack on the run. It’s also delicious crumbled up and sprinkled on ice cream, or on its own served with a dollop of sweet cashew cream. 

I love the taste of cacao, banana and coconut together, and the beauty of these chocolate banana bites is that you could flavour them in lots of different ways. Why not throw in extra crunchy or chewy bits like gojis, cacao nibs or crushed nuts – what’s your dream combo?

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