PB Caramel Chocolate Coated Bananas
The ultimate pantry staple throw together sweet treat when you need to curb those cravings
We are ALL about using pantry staples in our recipes. And no, not some crazy super into food ‘foodie’ pantry staples. Ones that we guarantee (a big call) EVERYONE is bound to have in an everyday pantry, no matter where you stand on the crazy super into food foodie scale.
Peanut Butter, smooth
100g Dark Chocolate, melted
1 cup Dates, soaked in boiling water for 5 mins
1/4-1/2 tsp salt
1/2 cup water or coconut milk
To make the caramel, drain the soaked dates and place them in a blender with the salt and water or coconut milk.
Blend until smooth, set aside.
Option 1 (fiddlier + longer way but looks cooler - pictured)
Cut the bananas in half width ways and peel the skin off. Stick a wooden skewer through the middle of the banana. Dip it in the jar of peanut butter followed by dipping it in the caramel. Place in the freezer to set for 60mins.
Once set, dip the covered bananas in melted chocolate. Place back in the freezer for another 15mins.
Eat or store them in the freezer for upto 5 months.
Option 2 (easier + faster way but doesn't look as cool)
Cut the bananas in half width ways and peel the skin off. Then cut each banana half length ways. On one side of the banana half spread peanut butter and on the other spread caramel. Sandwich the two halves together and dip in melted chocolate.
Place in the freezer to set for 20mins.
Eat or store in the freezer for upto 5 months.