Chocolate Banana Spread recipe
This is as nutritious as it is delicious. Try it spread on toast, as a dip, or in a cheesecake. You can also make decadent truffles with it (see the tip below).
This recipe is taken from Honeybuns All Day Cook Book by Emma Goss-Custard.
Chocolate Banana Spread tastes absolutely delicious in our ‘Funky Monkey’ Chocolate Cheesecake and Eggy Banana Bread Sandwiches – both recipes feature in Honeybuns All Day Cook Book.
MAKES 1 large bowl or 18 – 20 truffles
FREE FROM GLUTEN / DAIRY / NUTS
VEGAN
TIP Decadent Truffles To make 18-20 truffles, chill for at least 1 hour before rolling them out. Roll the mix into 20g truffles and dip in gluten free, dairy free and vegan cocoa powder. For an uber decadent treat, try a cheeky splash of rum.
Ingredients
200g dairy free dark chocolate
20g pumpkin seeds, toasted
20g sunflower seeds, toasted
20g pine nuts or shelled hemp
1 ripe banana, mashed with a fork
125g tub dairy free and vegan coconut yoghurt
Place the chocolate in a microwaveable bowl and melt in the microwave for 30 second bursts on medium power until the chocolate has melted. Be careful not to overheat the chocolate as it will burn. If the chocolate has nearly melted but with a few lumps remaining, it is safer to remove from
the microwave and stir these lumps in to melt them. Place the melted chocolate in a food processor with the other ingredients and blitz until a smooth paste is formed.
STORAGE Keeps in the fridge for 5 days
This Chocolate Banana Bread tastes absolutely delicious in our ‘Funky Monkey’ Chocolate cheesecake and Eggy Banana Bread Sandwiches – both these recipes are in the Honeybuns All Day Cook Book.
Recipe taken from Honeybuns All Day Cook Book by Emma Goss-Custard, published by Honeybee Books.