Last week we talked a little bit about cacao, the most gratifying superfood in vogue. As we mentioned in the article, Peru is now one of the biggest producers of organic cacao in the world, and loving chocolate the way we do, we couldn’t be happier about that! So continuing with that theme…
A few years ago I was working at home, spending long hours in front of the computer, and even longer hours looking for the perfect chocolate chip cookie recipe. I was trying to start a cookie business and a blog at the same time. One day I was telling my friend James about the secluded life I was living, and how disconnected and protected from the outside world I felt. The only danger in my life, I told him, was my excessive consumption of chocolate. “You should write a book called Death by Chocolate” was his witty answer. Death by chocolate! It fit me like a glove.
Fast forward 4 years, and here I am, still indulging in my favorite drug on a daily basis, but this time, consuming it for its health benefits as much as I do for its incredible taste. When I look back at those sugar rush years, I feel incredibly fortunate to have reached a point where I can now eat my favorite foods wisely, in benefit not only of my cravings, but also of my well-being. My book would now be called Life by Chocolate.
This little recipe is just one example of the many delicious and nutritious things one can prepare with this superfood. Inspired by one of my favorite traditional sweets, alfajores, and by the chocobananos (frozen bananas on a stick, covered in chocolate) we used to have during our holidays in Central America, this raw/vegan/gluten-free/sugar-free nibbles are all I need to make me smile when my sweet appetite kicks in. Isn’t it great to be able to have a delicious sweet bite, knowing it’s also fantastic for you? All it takes is a bit of creativity, but it is possible to get to that perfectly guiltless and fulfilling recipe. Mega YAY for that, and see you on the dark (chocolate) side!
- 1 banana
- 1 100% raw cacao chocolate bar (* This kind of chocolate may be too bitter for some people. You can use sweetened chocolate if you prefer, or add some honey to the melted chocolate)
- ¼ cup dried coconut (unsweetened)
- 2-4 tablespoons peanut butter
- Cut the banana in round slices.
- Melt the chocolate over a pan of boiling water.
- Put the banana slices in the chocolate, and make sure to cover every side.
- Place on a dish cover with oiled parchment paper or Silpat. Put in the drige until it hardens (you can also put in in the freezer for a quicker result).
- With the help of a sharp knife, slowly take every banana slice from the dish. Do it gently and carefully so the chocolate doesn’t break and separate from the banana.
- Put a little bit (1/2 teaspoon – 1 teaspoon) of peanut butter on a banana slice, and cover with another one. Do this until you have used all the slices.
- Sprinkle with dried coconut, and serve, or keep in the fridge or freezer.