Full disclosure- I’m not a big dessert person. I can demolish a bag of Doritos like no one’s business but somehow I didn’t get a sweet tooth unlike a long line of diabetic ancestry.
But the odd time (often after a spicy spicy meal) I need something to cool the jets or as a quick sugar hit. I used to reach for the ice cream which we always keep on hand for the kids but which also loved to stick to my waistline. I tried this recipe out about a year ago first as a eye catching snack at my eldest daughter’s birthday party. The kids gobbled it up, so did their parents and then – even I couldn’t resist and I’m an A-1 chocolate snob.
I think that this dessert works so well because it’s bite-sized. You can adapt based on fruit preference and really, who doesn’t like playing with melted dark chocolate? Quick, easy, and yes, absolutely satisfying!
- Fruit of choice, I used –
- Version 1 – Kiwi (opt for the slightly underripe hard ones)
- Version 2- Banana & Peanut Butter Sandwich
- Dark Chocolate
- Coconut Oil
The key here is the fruit has to be good and frozen before you coat it with the melted chocolate.
Peel the fruit and slice into 5mm slices. The kiwi can go straight into the freezer on parchment paper.
For the banana sandwich, slice the banana and make up the mini PB sandwiches and bind with a toothpick. Pop this into the freezer for at least an hour.
Using a double boiler, melt the chocolate and coconut oil in a 4:1 ratio. Once you’ve pulled the frozen fruit out you’ll want to work quick for best results. Coat the fruit with the melted chocolate and return the dessert back to freezer for 30-60 mins.
Keep refrigerated until ready to serve.
Your waistline will thank you, as will your tastebuds!