By Chef: Joelle Amiot
Posted: April 17, 2014
A creamy and dreamy chocolate covered frozen treat by Joelle Amiot of jarOhoney that will leave you feeling like royalty upon each delicious bite. Dairy and refined sugar free, and made with antioxidant and flavonol- rich raw cacao powder. The “ice cream” in this recipe is actually pure frozen banana. What a delightful and healthy treat!
- 4 large organic sun dried medjool dates
- 1/2 cup filtered water
- 2/3 cup cold pressed unrefined organic coconut oil
- 1 cup raw organic 100% cacao powder
- 6 ripe organic bananas
- 1/2 cup raw sun dried fine shredded coconut
1. Halve and pit the dates, now chop the dates into small pieces. In a small bowl cover with the water and set at room temperature for 24 hours. Drain and reserve 1/3 cup the liquid, this is your date syrup. Use the solid date pieces and remaining date syrup if any in another recipe or smoothie.
2. Take your small pot and place the pyrex in it. Now fill the pot half way up the side of the pyrex with water (be sure not to get water in the pyrex). Place onto medium heat and heat until the water is 110 degrees F (use your thermometer to be sure). Maintain 110 degrees F by adjusting the stoves heat (mine works on medium-low heat). Place your coconut oil in the pyrex and heat until completely liquid.
3. Whisk in the date syrup.
4. Now whisk in the cacao powder in 1/4 cup at a time, be sure to whisk until smooth each time. Repeat until all of the cacao powder is incorporated, this is your chocolate.
5. Now peel the bananas and leave whole. Lay the banana on its side onto a flat surface. Starting at the left side, use the ice cream scoop and press down on the banana to make a full scoop. Wet your hand with water and press the cut piece of banana into the scoop to form the bon bon shape. Press the release leaver and remove the formed bon bon into your wet hand. Place this flat side down in the center of a flattened out muffin liner. Repeat with all of the bananas (note you should be able to get 4 formed bon bons per banana and have left over trimmings).
6. Whisk your chocolate again and now it is time to cover the bon bons. Hold the papered bon bon in the palm of your other hand. Use a table spoon and scoop out a small amount of the chocolate. Gently cover the top of the bon bon to allow it to run down the sides to completely cover the banana and slightly pool at the bottom. Now push the paper cup sides down to allow the chocolate to cover part of the bottom of the banana. Use a flat cake spatula and gently remove the bon bon from the paper and transfer to a small sheet pan lined with waxed paper (without touching the sides; note the bon bon will slowly slide off the spatula when slightly tilted). Set the bon bons at least a couple inches apart.
7. Pinch some of the shredded coconut onto the top of the bon bon as shown in the picture. Scrape the excess chocolate off the paper back into the pyrex and stir well and wipe your cake spatula clean with a damp cloth.
8. Repeat the above until all the bananas are covered in chocolate, transfered and garnished.
9. Now place flat in the freezer for at least 3 hours to fully set. If serving now: remove from the freezer, set for 5 minutes and gently remove and serve. If serving later, remove from the pan and place in a sealed container in the freezer for up to 1 week.
- 24 paper mini muffin or candy cup liners (1 1/2 inch ones)
- small pot
- 4 cup pyrex measuring cup
- calibrated thermometer
- mini ice cream scoop (the one bigger than a melon baller but not as big as a traditional ice cream scooper)