Chocolate-covered banana & peanut butter bites

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When I have a bit of time to myself (which is quite rare now), the first thing I think of doing is to cook up a “non-mandatory” recipe. (Because I’ve categorized recipes into two now.) We’ve got the essentials (the ones that englobe all the necessary foods for us not to starve to death haha!) and then there are the ones that are non-essential, the ones that have that little extra which are cool to have in the fridge but with which we could easily live without.

But noooooow, right now. I want to eat my classic banana-peanut butter-chocolate, the one I published online 4 years ago, but while I was making them, I made a few changes and made them that much better.

I changed the dates & panko quantities, I used salted cashews to add a bit of oh-la-la and removed the coconut shreds (I think I’m over them now!)
Hope you try it!

Particularities

ServesYields 8 bites
Prep time10 mins
Cook time5 mins
Timeout15 mins

FreezingFreezes well

Ingredients

1/2 cup of salted or unsalted cashews
1 banana
1/2 cup of dates, pitted
2 tablespoons of peanut butter
1 cup of panko breadcrumbs
2 cups of milk or dark chocolate (i used some Toblerone)

Steps

Line a baking sheet with parchment paper then set aside.
In a food processor, powder the cashews.
Add the banana, dates, and peanut butter. Blend until smooth.
Transfer to a bowl and add the panko breadcrumbs. The texture should now hold together if it doesn’t add a bit more panko.
Shape about 20 balls of dough and lay them on the baking sheet. Freeze for 10 minutes.
Meanwhile, melt the chocolate in the microwave or a double boiler.
Dip each ball in the chocolate and return to the baking sheet.
Refrigerate for a few minutes before serving or keep in for up to 3 days in the fridge.