Chocolate Covered Banana Coconut Lime Ice Cream Bites

Yields 18

Vegan - Raw - Sugar Free - Paleo - Gluten Free - No Bake

Crust

  1. 1/2 cup Raw Shelled Pistachios
  2. 4 Medjool dates (pitted)
  3. 1/8 tsp Fine Sea Salt
  4. Zest of 1 lime

Filing

  1. 4 Ripe Bananas
  2. 3/4 Cup Coconut Cream (place a can of full fat coconut milk in the fridge the night before and scrape the cream off the top)
  3. 2 Limes
  4. 1/4 tsp Fine Sea Salt
  5. 1 Tbl coconut nectar, yacon syrup, raw/wild honey, maple syrup, or natural sweetener of choice (or leave out if the bananas are ripe enough) 

Chocolate Coating

  1. 4 Tbl Melted Coconut Oil
  2. 1/2 Cup + 2 Tbl Raw Cacao Powder
  3. 1 1/2 Tbl of coconut sugar/nectar, yacon syrup, raw/wild honey 
  4. 1/2 tsp Pure Vanilla Powder or Extract

Garnish

  1. Zest of 1 lime
  2. 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 4 ripe bananas, 3/4 cup coconut cream, the zest and juice of 2 limes, 1/4 tsp fine sea salt.
  6. Blend until a smooth mixture is achieved, taste and add sweetener of choice (if needed) 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. In a small saucepan add 4 tbl melted coconut oil, 1/2 cup plus 2 tbl cacao powder and the 1 1/2 tbl  sweetener of choice and whisk gently over a double boiler or a bowl placed over a pan with a couple inches of simmering water. Whisk until smooth and taste for sweetness. 
  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.