29 Apr Happy National Chocolate Chip Day with Christine Waltermyer
Happy National Chocolate Chip Day
with Christine Waltermyer
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Frozen Chocolate-Covered Bananas
Servings 8
Equipment
- 8 popsicle sticks (wooden or plastic)
Ingredients
- 4 Ripe bananas peeled
- 1 cup (8 oz.) chocolate chips or carob chips
- 2 tablespoons coconut oil
Toppings of your choice, such as
- Shredded coconut
- Flaked sea salt
- Naturally-colored sprinkles
- Freeze-dried raspberries
- Dried apple chips ground up
- Roasted nuts (pecans or pistachios)
Instructions
- Cut the bananas in half lengthwise. Place each banana half (wider end) on a popsicle stick. Place the banana halves on a parchment-lined plate or container. Freeze for a minimum of 2 hours.
- Arrange your toppings in little bowls. Melt the chocolate chips in a double boiler or a stainless steel bowl placed on top of a saucepan filled with simmering hot water on medium heat. Add the coconut oil. Whisk occasionally until melted.
- Use a silicone brush to brush the melted chocolate onto the frozen bananas. While the chocolate is still soft, sprinkle with any toppings of your choice. Work quickly as the chocolate freezes quickly. Place on parchment or wax paper to set. Refreeze the bananas, storing in an air-tight container.
- Enjoy!
Notes
Note: Instead of putting the bananas on sticks, you can just slice them before coating with melted chocolate and toppings.
Vegan Cookie Dough Truffles
Servings 8
Ingredients
- 1 cup gluten-free oat flour
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil softened
- 1 tablespoon almond butter
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
- 8 oz. chocolate chips or carob chips divided
- 2 tablespoons chocolate chips or carob chips divided
- flaked sea salt optional
Instructions
- In a bowl, mix together the oat flour, maple syrup, coconut oil, almond butter, vanilla extract and sea salt. Stir well, then add 2 tablespoons of the carob chips. Roll into 8 bite-size little balls. Feel free to double the recipe if you want a larger batch. Refrigerate the cookie dough balls for about 12 minutes.
- Using a double boiler or a stainless steel bowl placed over a saucepan of boiling water, melt the chocolate chips or carob chips. One at a time, drop the chilled cookie dough balls into the melted chocolate, turning it to completely cover it. Carefully place on a piece of parchment paper. Repeat with the remaining cookie dough balls. Feel free to sprinkle with flaked sea salt before they cool and harden. You can also use a spoon to drizzle a little extra melted chocolate on top. Chill the cookie dough balls again before serving.
- Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!