Banana + dark chocolate + almond butter….say less! This dark chocolate banana bark satisfies those sweet cravings and the almond butter helps to keep the blood sugar more balanced. Not to mention the addition of the seeds, which increases the fiber content and adds a nice little crunch. Combined together this makes for the perfect sweet treat!
These are great to prepare on a Sunday and then to have throughout the week and are good to stay in the freezer for up to a month. Check out the details below to get started!
Ingredients:
- 2 bananas, sliced
- 1/2 cup chocolate chips, I love these from Hu
- 1 tsp coconut oil
- 1/4 cup almond butter (can sub in peanut butter if preferred)
- Hemp hearts
- Pepitas (tip: grab these at the grocery store in the bulk foods section)
Details:
- Line a small baking sheet with parchment paper. Add banana slices to the parchment in rows to make a rectangle shape. You want to make sure all your banana slices are touching.
- Use a spoon to spread almond butter over the banana slices. Pop the baking sheet into the freezer for about 30 minutes to let the bananas and almond butter freeze a bit.
- Place chocolate chips and the coconut oil into a microwave safe bowl and melt in the microwave in 30 second increments, stirring between each. It shouldn’t take longer than 1-2 minutes total.
- Take the baking sheet out of the freezer and drizzle melted chocolate over the top and use a spoon to spread the chocolate into a thin layer. Sprinkle on the hemp hearts and pepitas (can add in flaky salt if you would like here) and place back in the freezer until chocolate has set, about 20 minutes or so.
- Remove from the freezer, break or cut into pieces and enjoy! Store any leftover bark in the freezer for up to a month.
Next time you are craving something a little sweet, try this recipe out!
Check out other recipes on AWC HERE!
