Remember when I told you guys about the glory of two-ingredient homemade Magic Shell? Well, here’s the recipe that I was using it for: chocolate-banana bonbons.
Charlotte, an Instagram friend, posted a picture of these treats a month or so ago, teasing that the recipe was coming soon to her blog, and I stalked her feed for weeks until she finally posted it. Turns out that these little treats are actually mostly healthy–the recipe calls for hemp hearts, date or coconut sugar, coconut flour, almond butter, mashed ripe bananas and that glorious Magic Shell (chocolate chips and coconut oil)–and that’s it. I’ve made several batches of these little treats and they have been consistently good each time–and filling, too, which is an added perk.
Here’s the recipe, if you’d like to make them, too–so easy and tasty, I promise. Also, I’m able to find a lot of these ingredients at Trader Joe’s for much cheaper than Whole Foods or elsewhere, so I’ve marked those for you here:
Chocolate Banana Bonbons
Adapted just slightly from here
2 large, ripe bananas, mashed
1/4 cup creamy, unsweetened almond butter
1/4 cup coconut flour (available at Trader Joe’s)
2 Tbsp hemp hearts (optional–I’ve made this recipe with and without them; also available at Trader Joe’s)
2 Tbsp coconut sugar (available at Trader Joe’s)
1/4 tsp vanilla extract
1/4 tsp sea salt
1 cup bittersweet or semisweet chocolate chips
1 Tbsp coconut oil
Mash bananas with almond butter in a medium bowl, mixing well until completely smooth. Add coconut flour, hemp hearts, coconut sugar, vanilla and salt and mix until thoroughly combined.
Line a small baking sheet with parchment paper. Portion the batter into small balls and transfer to baking sheet. Freeze balls for 10 minutes.
While bonbons firm up in the freezer, prepare chocolate coating. Combine chocolate chips and coconut oil in a medium bowl set over a small pot of simmering water. Stir until melted and smooth.
Remove bonbons from freezer and dip in chocolate, coating completely (you’ll see the Magic Shell, uh, magic happen immediately!). Transfer back to parchment-lined baking sheet and return to freezer.
Freeze until firm, about 1 hour. Transfer to a freezer-safe container for storage.