So we’ve given you a basic chocolate sauce recipe, but you need more ideas? How about a kid friendly activity that tastes yummy? Chocolate covered bananas. You can stick these in the freezer for an on the go, frozen treat, a great alternative to dairy ice cream!
Peel 1 banana, cut into little pieces or snap in half and cover with 1 tablespoon chocolate sauce, or for big batches, dip bananas into bowl of chocolate. Put in freezer for 15 minutes to firm chocolate or put on sticks and freeze for an ice cream like treat. This is a fun activity to do with children that is very delicious! Definitely try it some time!
Prep time: 1-15 minutes Serves: 1
allergies: cocoa (cacao), coconut oil, honey***, banana
Raw friendly, and ***vegan friendly if you make chocolate sauce without honey
Everyone likes chocolate right? Well typically you wouldn’t associate chocolate with healthy food however, this raw food chocolate sauce is fantastic and healthy, especially when compared to the bottled chocolate sauce sold in grocery stores these days. If kept in a glass jar or air-tight container, it will keep very easily for 2 or more weeks in the fridge however, I’ve not had it last that long before (gets eaten too fast!). Use agave for vegan version or use maple syrup for vegan nonraw version!
Ingredients:
1 cup honey or agave
1 cup raw cocoa (cacao) powder
7  tablespoons coconut oil (warmed in a jar sitting in hot water)
1 pinch salt (optional)
1/4 cup water (use more if you don’t want it to turn solid)
Directions:
Put all your ingredients in a bowl and mix with hand mixer OR put into blender, and blend until smooth. This recipe is so simple, a child can do it. (see video for proof!)
That’s it! Super easy, store in tight fitting container or glass jar for 2 or more weeks, good luck having it last that long.
Makes 2-3 cups
Prep time: 5 mins Serves: 32-40 (1tablespoon)
allergies: coconut oil, honey, chocolate
Raw food friendly, substitute agave or any other sweetener+water for vegan friendly.
135g almonds soaked overnight
2 tablespoons sesame seeds
heavy pinch salt
2-3 tablespoons honey
2-5 dates (or any other dried fruit to thicken)
2 1/2 tablespoons raw cocoa nibs (or 2 tablespoons cocoa powder)
1/4 – 1/3 cup coconut chips (or flakes) for rolling
Directions:
Start the day before by weighing out about 135grams or about 1 cup of raw almonds, soak them in 2-3 times their volume of water for 8-12 hours and drain. Pat dry and store in fridge until needed.
In a food processor, add your almonds, salt, cocoa nibs or powder, and sesame seeds. Pulse until it forms a crumbly mixture. Add your pitted dates, and pulse again until it starts to form into balls. If using honey Add your honey, and pulse until mixture resembles sticky dough. When you squeeze a little in your hand, it should hold its form no problem. If mixture is too dry add more honey or dried fruit, if too wet, add some extra sesame seeds.
Take mixture 1 tablespoon or so at a time and roll into balls. Take coconut chips or another topping of choice and roll each ball into the topping.
If you want the balls to be firm you can freeze for a few hours, refridgerate for 6 or more hours. Or you can put them in the dehydrator for 4-8 hours at 110 degrees until they reach your desired texture.
NOTE: This is a re-post of an OLD recipe from 2009-2010 on my old wordpress blog before I got my own domain. Since I like this recipe. I have transferred it here. Any images marked with faylinameir.wordpress.com are still property of www.faylinameir.com and myself.
In a blender, (or food processor) blend the bananas together with the ground cocoa, oil, and if needed the sweetener of your choice. When mixture is smooth, dump into a bowl with your oats, and nuts. Mix thoroughly. Place in your dehydrator at 110 degree for 12-20 hours.About 6-8 hours in, go ahead and break up the granola, this not only helps in drying but helps in the final product. The time depends on your environment, so after 12 hours, start checking, if you think it needs more time then give it more time.
I personally prefer almonds, cashews, and pecans in this recipe, but the nuts are your choice. Optionally you could use seeds instead of nuts, sunflower or pumpkin are my personal favorites. Enjoy!
