Peggy Bundy would be proud. I’ve envisioned making these for the past few months. Like when I was proctoring the state tests and couldn’t do much more than stare out the window, or when I was sitting on the lifeguard chair staring at the ocean and thinking about the exact ingredients I would use and if everything would stick together like they did in my mind – they did by the way. Yea, I know I sound like a huge food geek. And although I had every intention of creating a delicious dinner and writing about that, I just couldn’t resist trying these out, and when I did, well I obviously had to change my plans a tad…
The richness of the cacao and the nutty flavor of the almonds brings out the sweet flavor of banana – which tastes about three hundred times better when it’s frozen, making it creamy and refreshing on these humid June days in New York. Ingredients (makes about 8 bon-bons):
- 1/2 ripened banana
- 1/2 cup raw almonds
- 1/4 cup shredded coconut, unsweetened
- 2 Tbsp cacao powder*
- 2 Tbsp maple syrup
*I recently ran out of cacao powder and bought a different brand at Whole Foods on a whim. This new powder is a lot less strong and I need a lot more to achieve the same taste. So, depending on the cacao powder you have, try one half to one whole tablespoon and taste the mixture to see if it’s enough. I usually order Healthworks brand on Amazon and absolutely love it.
- Dice one half banana into 1/4 inch coins.
- Place on a plate in a single layer – do not pile on top of each other.
- For easier handling, freeze for about thirty minutes.
- In a blender, mix almonds, coconut, and cacao powder.
- Pour into a bowl and add the maple syrup, mix well.
- Cover each banana piece and shape into a ball; do not pile covered bananas on top of one another.
- For best results, freeze for at least one hour, but best after two hours.