I planted my vegetable garden for the 2nd year and a row – FINGERS CROSSED! Last year, it just wasn't a good experience. We think it was due to the lack of sun because of so many trees in our back yard. This year its in a NEW and IMPROVED location. Growing up, my mom planted a HUGE garden every year, so I can't imagine not carrying on that tradition. Just because I love veggies now, doesn't mean I always have – but I do remember them tasting "better" when I was picking them out of my moms garden (I do believe this is where my love for tomatoes started). We would go in the backyard, salt shaker in hand, and eat tomatoes! A few years in a row, my mom also jarred tomatoes. These made the BEST sauces and snacks. I don't think I have quite that many plants, but hey – maybe they will be very fruitful. Ive been trying to talk to it and coax it into growing lots of veggie goodness. (Im not crazy – there has been studies showing that if you talk to your plants they grow faster. !)
For the recipe today, I decided to come at you with a little snack – Chocolate covered bananas! These are something that you can bring to a BBQ, or just keep in your fridge when your having a chocolate moment. This recipe was derived from a almond butter cup recipe and can easily be adapted back!
Here are a few pictures from the Crossfit Northeast Regionals!
Chocolate Covered Bananas
- 2 bananas
- 1/4 Cup Coconut oil – melted
- 1/4 Cup of Coconut butter – melted (You can also use the cream from a full fat coconut can)
- 1/2 cup of unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Pinch of Sea Salt
- Pinch of Cinnamon
- Optional - If your feeling Spicy! A few shakes of cayenne pepper, or hot spice of your choice!
- In a microsafe bowl, melt the coconut oil, and coconut butter (If your using the cream, you don't need to melt it – it will mix with the oil)
- Once melted, stir in the rest of the ingredients (except the banana silly!) I used a food processor to get a creamy chocolate mixture
- Cut your bananas in to small (but not too small!) slices
- Dip the banana into the chocolate and place onto parchment paper and put in the fridge. After a few minutes they will be ready to eat!
- If you have extra – you can make an almond butter cups! Simply add a little chocolate to the bottom of a mini muffin tin (with the muffin paper) place in the fridge for about 10 min, ad a small dollop of almond butter (you can also use sun butter!) and cover that with the remaining chocolate. Again, put it in the fridge and these delicious snack will be ready before you know it!