This is one of those easy and healthy fake chocolate desserts.
I had to share it with you because it is so good and you can always add some more cocoa powder or even some melted chocolate if you feel like it.
I found the recipe in SCD Life Style and they gave me permission to share it with you.
One or Two Bananas (chilled in the fridge)
One Can of Coconut Cream (this is not coconut milk but the thick, solid cream of the coconut)
1/2 Cup of Coconut Oil (melted)
1/2 Cup of Carob Powder
Optional: 1/4 Teaspoon of Vanilla Extract or Cinnamon
Note: You can also substitute cocoa powder for carob but make sure to sweeten the mixture with raw honey or maple syrup to taste.
Mix the melted coconut oil with the carob powder and mix until the lumps are gone. Add cinnamon and/or vanilla if you like those flavors.
Take the bananas out of the fridge, peel and slice into rounds.
Use a toothpick or two to dip the banana into the warm coconut oil. If that’s too hard and time consuming, try this easier method. Spread the banana slices on a cookie sheet lined with parchment paper and pour the carob mixture over it. Use a measuring cup with a pouring spout for easier pouring.
Let it sit for a bit, then turn over and pour the rest of the mixture on the other half of the banana slices.
Put the cookie sheet in the fridge to cool for half an hour. If you want to eat them faster, put it in the freezer for 15 minutes.
When they’ve hardened, spread a little bit of coconut cream on one banana slice and sandwich another one on top of it. If you can’t find coconut cream, sometimes the cream and liquid separate in a can of coconut milk. You can use the creamy solids to fill these cute little sandwiches.