Choclate Peacan Butter Banana Bites

By jab120638

Ingredients

• 3 ripe bananas
• 1 cup peanut butter or almond butter
• 1/4 cup unsweetened coconut flakes
• 2 TBSP pure maple syrup
• splash vanilla
• 1 (10 oz) bag dairy-free, soy-free chocolate chips

Details

Servings 1
Adapted from lifemadefull.com

Preparation

Step 1

Combine all the ingredients except the chocolate chips in a

blender

, and blend until well-combined. Scoop onto a parchment-covered baking sheet:

Freeze for about 30-40 minutes, until hard enough to handle. While those are freezing, melt chocolate in a double boiler. Let cool for 10-15 minutes. Dip each banana/peanut butter ball in the chocolate and return to parchment paper. Place back in freezer to harden. Enjoy!

Are the bananas supposed to be frozen to start? I just tried this and when I try to scoop the mix onto the baking sheet it is too runny to hold the scooped shape! I just put the whole food processor in the fridge to try to harden it a little.

Hi I had the same problem as everybody else, it was very runny and the only thing I could think to do with it was drink it! I added almond flour and coconut flakes to thicken it after leaving it in the fridge overnight. Have you omitted something from your recipe as there is a big space in the ingredients between bananas and peanut butter?

Hmmm…I didn’t use a muffin tin? I just put them on parchment paper on a baking sheet. Do you think you over-blended? Maybe pulsing a bit? So sorry you’re having problems!! I made them again, and they turned out fine! How frustrating for you! Wish I was there to help figure it out!

Mine was really runny too. I put the whole mixture still in the bowl into the freezer. Hoping that it’ll harden enough to put into balls.

Made these for Thanksgiving. As others have said, the mixture was too runny to form into balls (did not use coconut). I lined mini-cupcake tins and froze the mixture in the liners. Then I covered the top with the melted chocolate and froze again. Delicious, like little frozen Reeses peanut butter cups.

Hi there, me and a friend tried to make these, the batter was very runny and wasn’t working. Also our chocolate chis wouldnt melt.( I think it is because they were old) So we managed to make a delicious snack!

Combine all ingredients (except chocolate chips) with hand mixer. After all combined, pour into a 6 by 6 pan greased with coconut oil. Sprinkle Chocolate chips on top. Bake at 350 for 25 mins or until the edges are slightly browned.

I poured the soup into a piping bag, snipped off the end, and piped it into silicone candy molds. I popped them into the freezer for several hours until they were hard. Then I dipped them into chocolate (I melted coconut oil with the chocolate), plopped them onto a wax-paper lined baking sheet and threw them back in the freezer – delish!

Just a follow up. I had a rather runny batch yesterday. I believe it’s because I used a brand new, not refrigerated, jar of almond butter. I think because the oils were “loose” so to speak it made the butter very runny – hence the mixture very runny. I simply added in some additional coconut flakes until the mixture came together!

Thanks for letting me know, Ehrin. Maybe that’s why some people seem to have issues with the runny-ness? I should make a note of that in my post! Thanks again!

I’m so sad with how mine turned out. I thought 3 bananas would be too much so I used 2 1/2 and my mixture still came out way too runny. I wish I knew how much banana after blended because bananas can vary so much in size. I made the almond butter by hand and didn’t have any more so I froze the mixture in silicone molds. Then when I tried to dip them in the chocolate it seized up (or got some of the melted banana/almond mixture in it to make it look grainy) after dipping two of them.

This recipe made A LOT. Now I’m left with a bunch of banana almond hearts and bunnies that melt really fast. I will try to half the recipe next time and slowly add the banana to get a thicker consistency but I would recommend a recipe that has precise measurement of the ingredients used.

I’m sorry you had problems, Angela. =( I will try going back through the recipe and adding exact ingredients. It seems different sized bananas produce different results!

Nom Nom Paleo actually has a similar recipe, without the pb or almond butter. She suggests freezing the sliced bananas, adding to the food processor (this is where you will add the nut butter), scoop into a freezer safe container and freeze another two hours to firm up. Scoop out onto a baking sheet and freeze AGAIN until firm. Yes, this will take patience but will be worth the wait.

I make these all the time! My kids beg for them. They never turn out runny. I use natural pb and honey.

[…] Clean Eats in the Zoo teaches us how to make monkey poop. Okay, it’s really chocolate peanut butter banana bites. […]

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