Raspberry and Almond Chocolate Bananas ( Vegan, Soy-Free)
VEGAN II GLUTEN FREE II DAIRY FREE II SOY FREE II EGG FREE II SHELLFISH FREE II NIGHTSHADE FREE II FISH FREE
This recipe requires no cooking, and you can throw it together in ten minutes, how bloody fab is that!!! I have been eating these just before a workout in the morning, or late at night if I fancy something sweet. Such a delicious treat that’s super healthy!
The chocolate I used is this amazing brand by Ombar, the chocolate contains live cultures so it’s great for your gut health too and its raw chocolate which touts many health benefits. YES chocolate that’s healthy there is a god!!!! If you have a soy allergy raw chocolate will be your go to.
The freeze-dried raspberries I buy from either Waitrose or Sainsburys, however, you can simply use fresh raspberries if you fancy.
Ingredients
No hard work was involved in prepping this snack. Why don’t you make these with your little ones? Kids love getting their hands messy. You can switch up the toppings, too. See notes below.
8 servings - 30 minutes prep & chilling time
Step by step
Recipe
2 ripe bananas
2 bars of dark or raw chocolate ( either green & blacks or Ombar)
4 tbsp almond butter
2 tbsp freeze-dried raspberries
12 almonds chopped
Method
Sliced the bananas lengthways into 4 see picture above.
Melt the chocolate over a bain-marie.
Spread over the almond butter, then drizzle over the chocolate, and sprinkle over the almonds and raspberries.
Pop in the freezer for 15 minutes till the chocolate has set and your are good to gobble up!
Variations
The most obvious variation to this recipe would be to use peanut butter instead of almonds. You could also use hazelnut butter and sprinkle over toasted hazelnuts. A great topping could be toasted buckwheat, pumpkin seeds or coconut. Have fun and experiment.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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