Banana Split Cheesecake Bites (Or Banana Cheesecake Fudge!)

By Kathy C.

Ingredients

• 1/4 1/4 1/4 cup canned coconut milk (lite or regular)
• 2 2 2 tsp pure vanilla extract
• 1/3 1/3 1/3 cup mashed banana (measured after mashing)
• 1 1 1 to packet or 1 tablespoon sugar (or to taste)
• 1/16 1/16 1/16 tsp salt

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Blend everything together, very well. (I used a Cuisinart food processor.) If desired, you can add shredded coconut. Pour into cupcake liners or a small container, or you can even make a mini springform pie. Or increase the recipe to make a traditional-sized pie! Freeze until hardened (a few hours). Store in the freezer or in your tummy.

This recipe makes 14-17 bites, if you use cupcake liners.

As stated in the recipe, you can also choose to make fudge bites, a mini pie, or you can increase the ingredients to make a traditional-sized pie.

Per Cheesecake:
30 calories
2.5 grams fat
0.5 grams protein
2.5 grams carbs
0 grams added sugar
0 mg cholesterol

Substitution Notes:
For the banana: What about pineapple? Or mango? Or Thai coconut meat? Or maybe even just more coconut milk? I can’t personally vouch for any of these, since I haven’t tried them. But I would be especially interested to know if someone tries the pineapple substitution!!