Snickers Bites 136g (Pack of 2)

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Place the baking sheet in the fridge for at least 15 - 30 minutes or until chocolate coating hardens and sets. Next, dates throw a party in the food processor with vanilla and sea salt! Then we combine the blended dates with coconut flour and salty chopped peanuts. Yummm. When you’re ready to cover them in chocolate, melt the chocolate chips or chunks and coconut oil (if using) in a small bowl. I microwave mine for about 90 seconds and stir--that’s usually all it needs. If you don’t own a microwave, you can do this in a double boiler or a small pot fitted with a heat safe bowl. Want your date caramel to have some extra sweetness? You can add some honey into it and give it a good mix.

as you take your first bite, you’ll experience the smoothness of the peanut butter filling, which contrasts beautifully with the satisfying crunch of the peanuts. These banana bites are so much healthier and more nourishing than ice cream, loaded with plant-based proteins from nuts and nutrients from bananas, dates, and chocolate. For the peanut butter filling, place all the ingredients in a saucepan over low heat and melt together, stirring constantly, until nice and runny. Remove from the heat and leave to cool for 10–15 minutes.Place chocolate chips and coconut oil in a bowl and microwave 45 seconds – stirring every 20 seconds – until melted. Protein Powder – Lakanto 1:1 Zero Calorie Monkfruit sweetener to keep it sugar free. (code HAYLSKITCHEN gets you a discount). Note 3: If you cannot have peanuts or someone in your house is allergic, you can use any other nut. I feel like pecans would be particularly good here. Sunflower seeds could also work. Can’t have nuts or seeds? Try using your favorite vegan cereal instead.

I swear, no matter how many times I eat these frozen banana chocolate bites I can never get my head around how on earth they're healthy! Something magical happens when you freeze bananas and you'll know exactly what I'm on about if you've ever tried my healthy four-ingredient soft serve. The texture changes from fine-but-nothing-special banana to a lush and creamy ice cream-like texture. Seriously! First, the nougat: Cashew butter and maple syrup combine with vanilla and salt for a creamy, flavorful base, while coconut flour adds structure. Once they’re frozen, transfer to an airtight container or freezer-safe bag and keep frozen for up to 3 months.Then the caramel and nougat mixtures join forces! We mix them just a bit so each completed bite has dreamy swirls of both. Next, it’s time to roll! the oat flour base provides a subtle fudgy texture that adds depth to each bite, making them incredibly satisfying. Chocolate: You need some kind of chocolate to melt for the shell of the candy. It keeps everything together and makes it all that much more delicious. I like to use vegan chocolate chips because they melt easily. You could use dark chocolate, vegan milk chocolate, a naturally sweetened chocolate, or even unsweetened chocolate if you prefer. Freeze: Place muffin tin in the freezer and freeze for 2 hours. Once the chocolate has set and the bananas are firm, carefully pop the frozen banana bites out by pushing from the bottom of each mold. Enjoy!

I then made my way over to the candy section, aka jelly bean heaven. Seriously, does every single fruity candy have a jelly bean flavor? Not that I’m complaining, because I’m all about Nerds Bumpy Jelly Beans and I’m hoarding several bags of SweeTarts Jelly Beans. WHY do candy companies think we only want jelly beans at Easter, I ask you?! Banana– the best are yellow bananas. Ripe bananas work as well, but they can be mushy, and the banana bites won’t hold as well. In a glass dish, melt the 1 cup of dark chocolate with 1 tablespoon coconut oil in the microwave. Stir every 30 seconds to prevent the chocolate from burning. Coconut oil, optional: Coconut oil is completely optional--it just makes the chocolate sauce a little smoother, and shinier when it cools. But skip it if you’re oil-free. I usually cook oil-free, but make a few exceptions if the occasion calls for it. Once slightly cooled, pour your mixture into a silicone square large-sized ice cube tray and transfer to the freezer to set for a minimum of 1 hour or until completely firm.

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Melt chocolate: Add chocolate chips and coconut oil to a small pot. Set burner to low heat and cook until melted, stirring constantly. Remove from heat. Alternatively, you can add them to a microwave-safe bowl and melt in the microwave. Bananas: I used 3 large bananas. Look for yellow bananas that are just ripe and sweet. Overripe bananas will be too mushy. Add the cashew butter--I like to use a small butter knife to apply a nice amount of nut butter to each inside wall of the date--about a teaspoon or so. When all the banana pieces have been covered with melted chocolate, freeze the bananas to set the chocolate shell.