|Coconut Oil Chocolate Banana Bon Bons Recipe|
|photo by recipe author|
Servings: 24 bon bons/8 servings
Preparation Time: 15 minutes
- 4 large organic sun dried madjool dates, pitted and chopped
- 1/2 cup filtered water
- 2/3 cup cold pressed unrefined organic
- 1 cup organic 100%
- 6 ripe organic bananas
- 1/2 cup
- 24 paper mini muffin or candy cup liners (1 1/2 inch ones)
- small pot
- 4 cup heat proof glass 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)
In a small bowl, soak dates with 1/2 cup water at room temperature for 24 hours. Drain and reserve 1/3 cup the liquid, this is your date syrup. Use the date pieces and remaining date syrup (if any) in another recipe or smoothie.
Place glass measuring cup in a small pot. Fill pot half way up the side of the glass with water (be sure not to get water in the glass). Heat until the water is 110 degrees ºF (use your thermometer to be sure). Maintain 110 degrees ºF.
Place coconut oil in the measuring cup and heat until completely liquid. Whisk in the date syrup. 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.
Peel bananas. Lay the banana on its side onto a flat surface. Starting on one 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 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).
Whisk chocolate again. Hold the papered bon bon in the palm of your hand. Gently cover the top of the bon bon with small amount of chocolate. Allow it to run down the sides to completely cover the banana and slightly pool at the bottom. 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).
Pinch some of the shredded coconut onto the top of the bon bon. Scrape the excess chocolate off the paper back into the pyrex and stir well and wipe your cake spatula clean with a damp cloth. Repeat the above until all the bananas are covered in chocolate, transferred and garnished. Now place flat in the freezer for at least 3 hours to fully set. If serving right away, 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.
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