You put the lime in the coconut and cover it in chocolate!

On my last post I made a raw pistachio date crust for my Strawberry Banana Frozen Cheesecake, and I am still obsessing over the crust! I love this crust so much I made it again, except this time I made a Banana Coconut Lime filling and covered it with homemade sugar-free dark chocolate, sea salt, and lime zest.

Yeah these are pretty rockin, oh and they are also raw, vegan, gluten-free, sugar-free, Paleo, and stupid easy to make. 

Ready?

Pulse 1/2 cup shelled raw pistachios along with 4 pitted medjool dates along with a big pinch of sea salt and the zest of 1 lime in a food processor. When the mixture is sticky, coarsely ground and holds its shape when pressed between your fingers you are ready to go. 

Line a bread pan with a piece of parchment paper fashioned as a sling so the sides hang over the edge for easy removal later. I also grease the pan and paper with coconut oil for extra insurance. 

Now pack the crust into the bottom of the pan making it as flat as possible. If the crust it sticking to your fingers simply wet your fingertips when touching crust. 

Place in the fridge while you assemble the filling. 

In a blender combine 3 ripe bananas, 3/4 cup coconut cream (if you can’t find coconut cream leave a can of coconut milk in the fridge overnight and then scoop the cream that is chilled on the top leaving any water in the can), the zest and juice of 2 limes, 1/4 tsp fine sea salt. Blend until a smooth mixture is achieved , add liquid stevia or sweetener of choice to taste and then pour into the crust. I like to zest additional lime on top before freezing.

Place in the freezer to firm up for at least 4 hours but overnight is best. 

Take the pan out of the freezer and use a knife to separate the sides from the pan. Pull the whole thing out using your parchment paper sling and place on a cutting board.

Cut into 1’‘ squares (this recipe will yield 18 squares).

Place the cut squares on a rack with a sheet pan underneath lined with foil or parchment paper. Make sure that the squares are not touching and have at least 1’‘ (2.5cm) distance from each other.  Return the squares to the freezer to firm up while you make the chocolate. 

Over a double boiler (or a sauce pan with a bowl over the top with 2 inches of simmering water, making sure the bowl does not touch the water) add 4 tbl melted coconut oil, 1/2 cup plus 2 tbl raw cacao powder and heat gently over medium low heat whisking constantly. When fully combined add 1 1/2 tbl sweetener of choice and 1/2 tsp vanilla extract off of the heat and stir to combine. 

Remove the ice cream bites from the freezer and generously pour the chocolate over each bite so it drips over the sides. The chocolate is going to firm up almost instantly so move fast. If you need more chocolate remove the rack and spoon off the dripped chocolate on the lined sheet pan (this is why we put down foil or parchment paper). 

After the chocolate immediately zest some lime over the top and sprinkle lightly with a coarse salt. I used a Himalayan Pink Salt but the choice is yours. 

These are ready to eat! Like anything frozen I like to let it sit for 10-15 minutes out on the counter to soften lightly before eating it. The colder something is the less flavor it has so by letting it defrost just a touch you will have a creamier texture and more flavor! 

Chocolate Covered Banana Coconut Lime Ice Cream Bites

Yields 18

Vegan - Raw - Sugar Free - Paleo - Gluten Free 

Crust

  • 1/2 cup Raw Shelled Pistachios
  • 4 Medjool dates (pitted)
  • 1/8 tsp Fine Sea Salt
  • Zest of 1 lime

Filing

  • 3 Ripe Bananas
  • 3/4 Cup Coconut Cream (if you can't find place a can of full fat coconut milk in the fridge the night before and scrape the cream off the top)
  • 2 Limes
  • 1/4 tsp Fine Sea Salt
  • 1 Maple syrup, wild honey, yacon syrup, or sweetener of choice to taste 

Chocolate Coating

  • 4 Tbl Melted Coconut Oil
  • 1/2 Cup + 2 Tbl High Quality Dark Cocoa Powder
  •  1 1/2 Tbl of Maple syrup or wild honey or yacon powder or syrup or sweetener of choice
  • 1/2 tsp Pure Vanilla Powder or Essence

Garnish

  • Zest of 1 lime
  • Coarse Finishing Salt (I used Himalayan Pink Salt)

Instructions

  1. Pulse 1/2 cup shelled raw pistachios along with 4 pitted medjool dates along with a big pinch of sea salt and the zest of 1 lime in a food processor. When the mixture is sticky, coarsely ground and holds its shape when pressed between your fingers you are ready to go.
  2. Line a bread pan with a piece of parchment paper fashioned as a sling so the sides hang over the edge for easy removal later. I also grease the pan and paper with coconut oil for extra insurance.
  3. Now pack the crust into the bottom of the pan making it as flat as possible. If the crust it sticking to your fingers simply wet your fingertips when touching crust.
  4. Place in the fridge while you assemble the filling.
  5. In a blender combine 3 ripe bananas, 3/4 cup coconut cream (if you can't find coconut cream leave a can of coconut milk in the fridge overnight and then scoop the cream that is chilled on the top leaving any water in the can), the zest and juice of 2 limes, 1/4 tsp fine sea salt.
  6. Blend until a smooth mixture is achieved, add sweetener of choice to taste mix and then pour into the crust.
  7. Zest additional lime on top of the filling before freezing.
  8. Place in the freezer to firm up for at least 4 hours but overnight is best.
  9. Take the pan out of the freezer and use a knife to separate the sides from the pan. Pull the whole thing out using your parchment paper sling and place on a cutting board.
  10. Cut into 1'' squares (this recipe will yield 18 squares).
  11. Place the cut squares onto a rack with a sheet pan underneath lined with foil or parchment paper. Make sure that the squares are not touching and have at least 1'' (2.5cm) distance from each other.
  12. Return the squares to the freezer to firm up while you make the chocolate.
  13. Over a double boiler (or a sauce pan with a bowl over the top with 2 inches of simmering water, making sure the bowl does not touch the water) add 4 tbl melted coconut oil, 1/2 cup plus 2 tbl raw cacao powder and heat gently over medium low heat whisking constantly. When fully combined add 1 tbl sweetener of choice and 1/2 tsp vanilla extract off of the heat and stir to combine. 
  14. Remove the ice cream bites from the freezer and generously pour the chocolate over each bite so it drips over the sides. The chocolate is going to firm up almost instantly so move fast. If you need more chocolate remove the rack and spoon off the dripped chocolate on the lined sheet pan (this is why we put down foil or parchment paper).
  15. Right after the chocolate is drizzled zest some lime over the top and sprinkle lightly with a coarse salt.
  16. These are ready to eat! Like anything frozen I like to let it sit for 10-15 minutes to soften lightly before eating it.

Notes

  1. Double the recipe and use a 9'' greased Spring-form pan or a greased and parchment lined 9x9 square pan for a full sized cake.
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