Imagine you’re eating the last half of a banana split. You know, the divine part, that creamy concoction of banana, strawberry, pineapple and chocolate which sends you into straight into tropical frozen treat bliss. What if you could make that a reality, using four simple, good-for-you ingredients? And it would be vegan? And easy to make? And under 200 calories a cup? Dust off your happy dance shoes, because it’s all true.
A while back, I made a post describing this magical dessert phenomenon, the Super Simple Banana Split Freeze. The post has some neat pics and great info on how good bananas are for your heart health, but most of all it has this recipe:
Super Simple Banana Split Freezes For Three
Around 1/3 cup unsweetened canned crushed pineapple
1/2 of a 1 oz. square unsweetened Baker’s chocolate (pure chocolate, no dairy, totally vegan)
Peel the bananas, cut them up, wrap them in plastic and freeze them for at least six hours, preferably overnight.
Once the bananas are sufficiently frozen, you’re ready to roll. Process the chocolate in the blender until it’s in tiny chips, or grate it, either way. Freeze the chips until further notice. Hull the strawberries and chop them – rough if you’d like big strawberry chunks in your finished Freeze. Get those bananas out of the freezer and process them in the blender until they’re smooth, pushing them around and scraping down the sides of the blender as needed. It’ll take several minutes, but eventually they’ll erupt into luxurious creaminess. Move them to a medium bowl, then fold in the strawberries, pineapple, and chocolate until they’re just combined. Viola!
To make these Banana Split Crowns, all you need is a ready batch of Banana Split Freeze and a mini muffin tin. If you don’t have one, use a regular muffin tin, and they’ll just be slightly bigger. Spray your tin with nonstick coating, cut strawberries into thin slices, and stand them up flat inside each cup. Then cut a slice or two and place them on the bottom of the cup, so you’ve formed a little strawberry basket. The next pic shows what I’m talking about.
Pop these in the freezer for about half an hour to let them firm up. Once they’re firm-ish, spoon Freeze into the little baskets, about 2/3 full. Tap the bottom of the tin firmly on the counter or some sturdy surface to distribute the Freeze evenly and minimize air bubbles. Back to the freezer they go, for about an hour. When you’re ready to get them out of the tin, slide a toothpick inside the edge of the cups, give the Bon Bons a spin, and they slide right out. Store them in the freezer in an airtight container. If you want to get fancy and put them on plates, it’s cool: they stay looking nifty for about 20 minutes after taking them out of the freezer. I only know this because I was taking pictures of them. I could never actually wait 20 minutes to eat one.
Super-swag, but they take a bit of time. If a bit of time is something you don’t have, this next method’s for you. All you need is a batch of Freeze, a squirt of nonstick, and candy molds or a plain old ice cube tray.
To make these simple bon bons, you guessed it – just spray your ice cube tray or candy mold with nonstick, spoon in some Freeze, tap firmly to settle and minimize air bubbles, and freeze for about an hour. Ease them out with a toothpick and store them in the freezer. I used eight strawberries in this batch of Freeze, which made my bon bons come out a little pinkish. I like pink, so all was well.
If you love using chopsticks as much as I do, now’s your chance. When you’re in the mood for some serious Banana Split Bon Bon noshing, put some in a cup, grab your sticks, and have some fun.
|Stuff That Works (we know cause we use it!)|
silicone bundt pan
|9 in. springform|| |
silicone baking set