Chocolate Covered Chunky Monkey Date Bites
Chocolate Covered Chunky Monkey Date Bites
Ingredients
For the Bites
- 2 medium ripe bananas, peeled and sliced lengthwise into 1/2-inch thick pieces (yields about 8-10 slices)
- 8 Medjool dates, pitted and flattened
- 1/2 cup creamy peanut butter
- 1/4 cup almonds, chopped
For the Chocolate Coating
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- 1
Line a baking sheet with parchment paper. Arrange the sliced banana pieces in a single layer on the prepared baking sheet.
⏱️ 3 min
- 2
Gently flatten each pitted Medjool date and place one on top of each banana slice, pressing down lightly to adhere.
⏱️ 5 min
- 3
Transfer the creamy peanut butter to a piping bag (or a zip-top bag with a corner snipped off for easy dispensing). Pipe a generous dollop of peanut butter over each date. Sprinkle the chopped almonds over the peanut butter, pressing them in gently.
⏱️ 7 min
- 4
Place the baking sheet in the freezer for at least 15 minutes, or until the layered bites are firm enough to handle without falling apart.
⏱️ 15 min00
- 5
While the bites are chilling, melt the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and fully melted. Alternatively, melt over a double boiler.
⏱️ 5 min
- 6
Remove the firm bites from the freezer. Using a fork or a dipping tool, carefully dip each bite into the melted chocolate, ensuring it's fully coated. Lift it out, allowing any excess chocolate to drip off, then return it to the parchment-lined baking sheet.
⏱️ 10 min
- 7
Once all bites are coated, place the baking sheet back into the freezer for another 15-20 minutes, or until the chocolate coating is completely set and firm. Store leftovers in an airtight container in the freezer.
⏱️ 15 min00
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Covered Chunky Monkey Date Bites
Ingredients
For the Bites
- 2 medium ripe bananas, peeled and sliced lengthwise into 1/2-inch thick pieces (yields about 8-10 slices)
- 8 Medjool dates, pitted and flattened
- 1/2 cup creamy peanut butter
- 1/4 cup almonds, chopped
For the Chocolate Coating
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- 1
Line a baking sheet with parchment paper. Arrange the sliced banana pieces in a single layer on the prepared baking sheet.
⏱️ 3 min - 2
Gently flatten each pitted Medjool date and place one on top of each banana slice, pressing down lightly to adhere.
⏱️ 5 min - 3
Transfer the creamy peanut butter to a piping bag (or a zip-top bag with a corner snipped off for easy dispensing). Pipe a generous dollop of peanut butter over each date. Sprinkle the chopped almonds over the peanut butter, pressing them in gently.
⏱️ 7 min - 4
Place the baking sheet in the freezer for at least 15 minutes, or until the layered bites are firm enough to handle without falling apart.
⏱️ 15 min00 - 5
While the bites are chilling, melt the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and fully melted. Alternatively, melt over a double boiler.
⏱️ 5 min - 6
Remove the firm bites from the freezer. Using a fork or a dipping tool, carefully dip each bite into the melted chocolate, ensuring it's fully coated. Lift it out, allowing any excess chocolate to drip off, then return it to the parchment-lined baking sheet.
⏱️ 10 min - 7
Once all bites are coated, place the baking sheet back into the freezer for another 15-20 minutes, or until the chocolate coating is completely set and firm. Store leftovers in an airtight container in the freezer.
⏱️ 15 min00