Three-ingredient raw chocolate encapsulates gooey homemade date caramel, peanuts, and a cool, frozen, banana ice cream center in this recipe. These cold candy bar bites are easy to put together and won't last long in your household. They're just too good to resist!
For the Bars:
2 large bananas, peeled
1/3 cup roasted peanuts, crushed (use jungle peanuts for completely raw snickers)
For the Caramel:
15 soft Medjool dates
1 tablespoon almond butter
2 tablespoons almond milk
1 tablespoon unrefined coconut oil
Salt, to taste
1 teaspoon vanilla extract
For the Chocolate:
1/2 cup melted unrefined coconut oil
1/2 cup cacao powder
1/4 cup coconut nectar or maple syrup
To Make the Caramel:
Begin by covering your dates with hot water, allowing them to soak while you gather and measure your other ingredients (about 5 minutes).
Place almond butter, melted coconut oil, almond milk, salt, and vanilla in your food processor.
Drain the dates in a strainer, gently pressing to remove any excess water.
Add the soaked dates to your food processor with the rest of the ingredients. Process until completely smooth, stopping the machine to scrape down the sides as necessary.
To Make the Chocolate:
Gently melt the coconut oil over low heat and add the cacao and coconut nectar, whisking until smooth. Pour into a deep bowl.
To Make the Banana Ice Cream and Assemble the Bites:
You can either slice them into thick rounds for bites, or make 2-inch rectangles by slicing a thin strip along the top and bottom, then cut into thirds for “bars.” Place the thick slices or rectangles on a cookie sheet lined with parchment paper.
Add a teaspoon dollop of caramel to each banana, and sprinkle crushed peanuts on top. Press down gently so they stick in the caramel. Now place the pan in the freezer for about an hour.
Take out your now frozen banana caramel bites and either dunk them in the chocolate syrup, and roll them around to coat evenly, or just dunk the bottom half and drizzle chocolate on top. Put them back on the parchment paper and pop into the freezer and store there until ready to eat. You can repeat the dunking process after 10 minutes if you want a thicker chocolate shell.