Iain Bagwell; Styling: Mindi Shapiro
- three small (about 6-in.-long) ripe bananas, each and every lower into 6 (1-in.) slices
- 18 cocktail alternatives
- five oz. darkish (85% cacao) chocolate, finely chopped
- 2 teaspoons coconut oil
- 2 tablespoons unsweetened shredded dried coconut, toasted
- 2 tablespoons chopped toasted almonds
- half of teaspoon sea salt flakes
Skewer each and every banana slice with 1 cocktail select and position on a parchment-lined baking sheet. Freeze for 1 hour.
Pour water to a intensity of one inch into backside of a double boiler set over medium warmth; deliver to a mild boil. Reduce warmth to medium-low and simmer. Place chocolate and oil in best of double boiler and prepare dinner, stirring incessantly, till chocolate melts and combination is clean, about four mins.
Dip 1 skewered banana slice in chocolate combination; in an instant sprinkle with a pinch of coconut and go back to baking sheet. Repeat process with ultimate coconut for five extra banana slices, then with almonds for six banana slices, then with sea salt for ultimate 6 banana slices. Freeze bites for 1 hour prior to serving.
- Yield: Makes 18 bites
Bananas are full of resistant starch, a kind of carb that reinforces metabolism.
|Calories according to serving:||229|
|Fat according to serving:||14g|
|Saturated fats according to serving:||8g|
|Cholesterol according to serving:||1mg|
|Fiber according to serving:||5g|
|Protein according to serving:||3g|
|Carbohydrate according to serving:||25g|
|Sodium according to serving:||196mg|
|Iron according to serving:||3mg|
|Calcium according to serving:||26mg|