Frozen Banana and Carob Nibbles
Ingredients
Step One – Prepare the bananas
- 2-3 very ripe bananas Peeled and cut into 1cm rings. Poke a small toothpick into the centre of each ring.
Line a plate with baking paper and place the banana rings on it
Freeze the rings at least 24 hours
Step Two – Prepare the Carob Sauce
- 2/3 cup carob powder or cocoa powder
- 1/3 cup honey
- 1/2 cup soft butter
- Vanilla or a few drops strawberry essence
- 1 cup cream
Instructions
- Place all the ingredients into the top half of a double boiler.
- Cook gently, stirring occasionally until sauce is smooth and creamy.
- Allow to cool (the sauce still needs to be runny enough for dipping).
- Remove the banana rings from the freezer.
- Hold onto the toothpick and gently dip each banana ring into the carob sauce and then into shredded coconut.
- Place each ring back onto the plate lined with baking paper and refreeze for an hour or so.
- Enjoy!
Notes
Whole strawberries are delicious when dipped into this sauce.
Left-over carob sauce can be stored in a covered container and gently warmed to be used as a topping over frozen banana icecream.
Left-over carob sauce can be stored in a covered container and gently warmed to be used as a topping over frozen banana icecream.