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For the peanut butter filling, place all the ingredients in a saucepan over low heat and melt together, stirring constantly, until nice and runny. Remove from the heat and leave to cool for 10–15 minutes. If you do not have oat flour, simply add whole rolled oats to a blender or food processor and blend on high speed until the oats are finely pureed then add to your mixing bowl. Place each dough ball onto the prepared baking sheet and bake in the preheated oven for 14-18 minutes or until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven. Step 5. Freeze for 30 minutes or until the chocolate has set. Store any leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months. Make It Your Way: Substitutions & Variations Flaky sea salt, optional: I love to add a little sprinkle of flaky sea salt for that extra something. Salt really brings out the flavor in chocolate. But skip it if you don’t have any.Step 2. Spoon about ½ - 1 teaspoon peanut butter into each pitted date, depending on the size of your dates. Chocolate: You need some kind of chocolate to melt for the shell of the candy. It keeps everything together and makes it all that much more delicious. I like to use vegan chocolate chips because they melt easily. You could use dark chocolate, vegan milk chocolate, a naturally sweetened chocolate, or even unsweetened chocolate if you prefer.

Next, dates throw a party in the food processor with vanilla and sea salt! Then we combine the blended dates with coconut flour and salty chopped peanuts. Yummm. Looking to introduce kids to kitchen activities? Then you are at the right place. This is not only a fun treat to make with kids but an ideal way to encourage them to eat healthy food. Kids would love stuffing and coating dates with chocolate. Layer remaining ingredients: To each cup add 4 or 5 slices of banana, followed by 1 tablespoon of peanut butter, and 1 tablespoon of peanuts. Drizzle with the remaining chocolate and sprinkle with optional crushed peanuts. Make the chocolate sponge by mixing together butter and sugar, whisking in eggs, then whisking in self rasing flour, baking powder and cocoa powder. Divide the mixture between 12 cupcake cases and bake them for 25 minutes. These frozen banana bites can be stored in the freezer for up to 3 months in a sealed airtight container.Finally, sprinkle peanuts and if you are making a banana sandwich, top up with another banana slice on top. Freezing chopped/crushed peanuts – an extra boost of peanut flavor and some crunch for texture! Try using a different nut if you have a peanut allergy to add some crunch. Finally the chocolate brings it all together. Now this part is totally up to you. Feel free to dip, coat or drizzle your chocolate to your hearts content. Oat flour is so easy and inexpensive to make at home! I actually never buy store bought oat flour and make my own instead. All you have to do is add whole oats to a blender or food processor, then blend on high speed until the oats are finely pureed. Store in an airtight container.

Now it’s time to coat the stuffed dates with delicious melted milk chocolate! Break up the chocolate into squares in a bowl and either microwave to melt, or melt over a pan of boiling water. Stir until you have a smooth melted chocolate. Pop them out of the freezer 10 minutes before serving to soften the caramel filling. Nutritional Information But if you look around you can find chocolate sweetened only with coconut sugar, or you could melt some unsweetened chocolate if you prefer. Also, make sure you are using a baking sheet that fits the width of the freezer because it’s where you have to store the bananas afterward. I swear, no matter how many times I eat these frozen banana chocolate bites I can never get my head around how on earth they're healthy! Something magical happens when you freeze bananas and you'll know exactly what I'm on about if you've ever tried my healthy four-ingredient soft serve. The texture changes from fine-but-nothing-special banana to a lush and creamy ice cream-like texture. Seriously!When all the banana pieces have been covered with melted chocolate, freeze the bananas to set the chocolate shell. Additions - if your nut or seed butter is creamy, you can sprinkle peanuts, nuts, seeds, or flaky salt on top. When you’re ready to cover them in chocolate, melt the chocolate chips or chunks and coconut oil (if using) in a small bowl. I microwave mine for about 90 seconds and stir--that’s usually all it needs. If you don’t own a microwave, you can do this in a double boiler or a small pot fitted with a heat safe bowl.

Mix the ingredients well to combine and then divide evenly between 24 mini cupcake tins, or any small candy mold. Make sure to line them with cupcake paper.

Now the oat nougat later: in a bowl – oat flour, vanilla protein powder, unflavored collagen, coconut flour and milk. Once the cupcakes are fully cool, use a cupcake corer or a knife to make a hole in the middle of each one. Peanut butter- Any peanut butter will do. I typically like to try to choose one with just peanuts and salt like this one but you can use whatever you have on hand! Feel free to also substitute this with almond or cashew butter. Note 3: If you cannot have peanuts or someone in your house is allergic, you can use any other nut. I feel like pecans would be particularly good here. Sunflower seeds could also work. Can’t have nuts or seeds? Try using your favorite vegan cereal instead.