Recipes

Chocolate-Banana Bon Bons 3-6 very-ripe frozen bananas, cut into pieces (or nondairy ice cream) 1 package choc. chips, or this: sugar-free version Optional: 1 or 2 T unrefined coconut oil 1. First, make the banana filling by blending your frozen banana pieces in the food processor until very smooth. (Alternatively, you can use nondairy ice cream. And if you don’t have a food processor or blender, you can always just dip regular banana chunks in chocolate.) 2. Transfer to a bowl, and freeze until the mixture is hard enough to form balls with a melon baller or mini ice cream scoop. Scoop balls onto a cookie tray (or any plate), then immediately put back in the freezer to chill for at least a few hours. 3. When the balls are hard (Get your minds out of the gutter!), it’s time to prepare the chocolate: Either use the sugar-free chocolate sauce or melt chocolate chips in a double broiler (or microwave 1 minute, stir, microwave 30 seconds, stir, repeat until melted, making sure it doesn’t burn). I recommend stirring in 1-2 T coconut oil, especially if you’re having trouble getting the chocolate to adhere to the balls. Coconut oil will act like Magic Shell! 4. Bring the balls out and either dip into the chocolate or spoon chocolate over them. (I actually took the balls out one at a time, then put each chocolate-covered one back in the freezer before taking out the next. They’re fat-free, so they melt very quickly.) 5. Freeze the balls again, until the chocolate shell hardens. Got extra chocolate sauce left over? Make a single-serving Chocolate-Banana Reeses Cup. Question of the Day: Engulfed in chocolate: good thing or bad thing? Of course I’m going with “good thing.” I know others agree: My chocolate-engulfed pancakes are the #1 most gawked on foodgawker! But I’ll concede that maybe some items are better off not covered in chocolate. Like my dog. Or a wedding dress. Wait, I take that back. I would love to get married in a dress made of chocolate! You might also like: